РусскийSmoked beef tongue
Probably, everybody knows how to cook a beef tongue. There’s nothing special to master. It should be cooked in boiling water, then salted and served...
Smoked roast beef
To cook a roast beef traditionally we use the so-called round part of the cow. The meat piece should not contain veins. The meat is salted and marinated. Seasoning Salt...
THE PASTRAMI (COOKED AND SMOKED VEAL)
This originally Jewish product is made from veal breast and is especially popular in the US and Canada. And as its usual for the inhabitants of those — it would be just stuck to moldy bread and savored noisily. I am not...
Spicy Bresaola
This bresaola was made from the “round tip roast.” From beginning to the end, the process took two month and three weeks. It all began when ...
Raw meat (Carpaccio aged)
Attention! If you are going to cook this product, you should realize the most important thing is the quality of the meat. So, you take cow-side of the best marbled...
Brisket
As I approach the mark of living the same amount of years in Oklahoma as in my native Ukraine, it is fitting to post my recipe of the king of...
Cecina – beef jamon
Jamon – much-feared! Calling card and the most famous national product of Spain, representing the country and praising it to the skies. A huge industry,...
Cecina. Cured smoked beef
We need good beef, sirloin and tenderloin or back part pieces. We cut it along fibers by pieces length 25-35 cm and width around 6-8 cm. A piece should be...
Bresaola from Whole Sirloin Tip
This product was my first attempt to utilize Texel DCM-1: cultures, developed for the whole muscles. At the end, there was a noticeable difference in the final product. It’s not...
Cured Beef Brisket
Couple of month ago I got 8 lb of pasture raised, grass fed beef brisket. It was cured with Trapani salt 2.5%, nitrate reductase culture...
Aged meat (steaks)
My first experience in using new climate camera “Klima” took the shortest period of time, however, it became quite important due to the use of function “meat maturation”. Surely, I used...
Bresaola from Whole Boneless Arm Shoulder
I’ve noticed that when I offer charcuterie plate to the uninitiated – and in Oklahoma it happens more than often – bresaola is the first to disappear. Its ruby color,...
Assortment of 5 stewed meat types
Doing some revision in a cooler suddenly I discovered small pieces of different meat and poultry, hidden behind other recent purchases. Should I throw it...
Meat & poultry sausage
The experiment performed was full of courage and risks and it is sure to become a history of Mediterranean coast of Spain. Actually it was done in Spain by a...
Smoked beef
First of all smoked beef is a perfect winter product. It can be kept in fridge in plastic seal bag for 3-4 months and when it is well-frozen it can...
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