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February 8 As a sidelight to preparing my country pate I brought in an extra beef tongue which I then brined, boiled and smoked and whose destiny is is our charcuterie plate.
Brine: 1 1/3 qt water, 1T brown sugar, 2T pink salt mix*, 1T dry thyme, 2 bay leaf, 1Tcoriander seed, 2 red chili's, crushed.
The trimmed and cleaned tongue went in and stayed 2 days came out and rested for one day under the cooler fan to form a pellicle and then was smoked for 25 minutes with cherry wood.
*for my pink mix I figured out how much salt I needed for the amount of meat my package of curingsalt would cure and then I mixed it all together and use the pink salt mix at a rate of 3 oz per 10 pounds of meat.
Pictures to come.
, came out,
Braising Basics:
-Pieds de Cochon Farcis(Stuffed Trotter)
-How to bone a trotter-included video
-Stuffed quail with medjool dates
-Braised Lamb shank
-Lamb shank Terrine -
-Braised Pork Belly
-Braised Monkfish en Meurette
Sausage Basics:
-Toulouse Sausage
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