Recent content by William Landreth

Dry cure for a week and smoke to 145 internal. Essentially a cross between buckboard bacon and Canadian style bacon.

Go to Costco.

I wouldn't bother. Protein in CryoVac is fine for this time frame. Need will actually benefit from the wet aging process.

Beef plate short ribs and Central Texas Kielbasa

I have waiting to pull the trigger on these. Worth the coin?

Rice recipe, please.

That is amazing. Guy has no clue what a burnt end is.

These are really worth the effort. The six pack is a really great deal, IMO. http://fairwaypacking.com/overstock-specials-9/dry-aged-usda-prime-tomahawk-chop.html

Found a good looking 9 pound Berkshire Belly. Did a ten day dry cure of salt/brown sugar/sodium nitrate. One plain, and one with freshly cracked Telicherry Peppercorns ready for six hours of apple wood smoking.

Not my first rodeo.

Use an acidic marinade. Lime juice/soy sauce/EVOO works wonders on this cut.

Did a reverse sear in the oven last night on a USDA Prime 34 ounce ribeye. Took me 45 minutes at 225 deg F to get up to 115 internal. Five minute rest with a five minute rotating sear on a hot pan. Gave it a 2+ hour pre-salting with about a tablespoon and a half of my infused salt.

Thanks. Pic was from my phone. Turned out pretty well.

Threw a salad together with some stuff I had around the house. Balsamic vinaigrette on red leaf lettuce and spinach.

Made some hearty soup for a cold(ish) Texas night.