Tag Archives: meat

Jill’s Bacon

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  • 3 pounds pork belly, skin removed
  • 4 cloves garlic, crushed
  • 3 tbsp. coarse sea salt
  • 2 tbsp. brown sugar or maple syrup
  • 1 tbsp. dried rosemary
  • 1 tbsp. whole black peppercorns

Rinse pork belly under water and pat dry.

Combine ingredients in a bowl and rub over pork belly. Seal in freezer bag and place in fridge for 5-7 days, rotating often. Discard liquid as it cures.

After curing period, remove bacon and rinse. Place on a rack and refrigerate uncovered for 12 hours to air dry.

Preheat oven to 200. Set bacon, still on rack, on rimmed baking sheet for 1.5-2 hours, or until internal temp reaches 150.

Cool bacon in fridge for 6 hours before slicing. Divide slices and freeze.

Bacon

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  • pork belly, skin on
  • 1/4 cup kosher salt
  • 2 tsp. pink curing salt
  • 1/4 cup packed brown sugar
  • 1/4 cup honey
  • 2 tbsp. red pepper flakes
  • 2 tbsp. smoked sweet paprika
  • 1 tsp. cumin seeds

Rinse pork belly and pat dry. Mix all other ingredients, and put in bag with pork belly. Put in fridge for 7-10 days.

Remove from fridge, rinse and pat dry. Refrigerate on a rack in the fridge for 24 hours.

Cook in 200 oven until it reaches 150. Slice.

Chinese BBQ Pork

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  • 2 tbsp. sugar
  • 2 tbsp. soy sauce
  • 2 tbsp. hoisin sauce
  • 2 tbsp. dark soy sauce
  • 2 tbsp. rice wine
  • 2 tbsp. yellow bean paste
  • 2 tsp. sesame oil
  • 1 tsp. five-spice powder
  • 2 garlic cloves, crushed
  • 1 tsp. finely grated ginger
  • 1 kg. pork fillet
  • 1 tbsp. honey
  1. Put sugar, soy sauce, hoisin sauce, rice wine, bean paste, sesame oil, five-spice powder, garlic, ginger and pepper in a bowl; mix them together
  2. Add pork to bowl; cover and refrigerate for at least 2 hours, or overnight
  3. Drain marinade into a pot, add honey, simmer
  4. Cook pork, basting with marinade

Chinese Style BBQ Spare Ribs

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  • 1/4 cup hoisin sauce
  • 1/3 cup oyster sauce
  • 2 tbsp. rice wine
  • 1/2 cup soy sauce
  • 6 garlic cloves, crushed
  • 3 tsp. finely grated ginger
  • 4 lbs. American-style pork ribs
  • 2 tbsp. honey
  1. Mix hoisin, oyster, rice wine, soy sauce, garlic and ginger in a bowl; add the ribs and turn them to coat all sides.
  2. Cover the bowl and refrigerate for at least four hours
  3. Remove ribs from marinade; put marinade in a small pot on stove, adding the honey; simmer over low heat for 5 minutes or until it comes slightly syrupy
  4. Cook ribs on BBQ for 10 minutes, then turn over and do another 5 minutes.
  5. Continue cooking, basting and turning frequently for 30 minutes
  6. Let them rest for 10 minutes before serving

Beef Stew (MOM)

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MOM

  • Cut round steak into 1″ cubes
  • Mix flour, salt and pepper – dip beef cubes into it
  • Brown cubes lightly in oil
  • Add a little more oil, put onions in and fry up (might have to add wine/water)
  • Add tomatoes to make sauce.  Let it stew on low heat, stirring constantly
  • An hour before serving, put in carrots, celery, cooking wine

DAD

  • Fry up onions
  • Put in meat and water/tomatoes
  • Add carrots, celery and wine
  • Thicken with flour/water

Elk Stew

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  1. Cut meat into 1″ cubes and pat dry. Mix flour, salt and pepper in a bowl or plastic bag. Add meat cubes, a few at a time to coat. Shake off excess flour and reserve.
  2. Heat a large heavy pot over medium-high heat and fry bacon until crisp. Remove, blot excess fat, chop and reserve. Note; this can be done in advance.
  3. Heat olive oil in the same pot and quickly brown meat in batches on all sides. Transfer to a large bowl and reserve.
  4. Reduce heat to medium, add onions, carrots, celery and potatoes. Cook, stirring until onions are softened.
  5. Stir in tomato paste, juniper, thyme and bay leaf, then add wine and wine vinegar. Bring to a boil, scraping up browned bits from the bottom.
  6. Add stock and reserved meat with juices to the pot. Return to a boil, then reduce heat, cover and simmer for 2 hours, stirring occasionally until meat is tender. Add additional flour to thicken or water to thin to desired gravy consistency. Stir in bacon.