Reply to "Red Wine Salt"

dlsMember

quote:
Originally posted by Mr.T:
dls, Thanks for the response. I simply use the belly for bacon and salt pork. As for the salt used, I use basically Morton products, Pickling/Canning, Kosher, Tender Quick and Sugar Cures.
Maybe I will start out on beef and go from there. It will give me a little something else to do during the upcoming "Cabin Fever" days.

Beef's a good start. I've done a variety of steaks with the wine salt - rib eye, NY strip, sirloin - with excellent results. I did a prime rib that was very good but would have been better if I had left it to "cure" longer. I've also applied the wine salt to chuck which was cut up chuck into 1" cubes and later ground for burgers which were outstanding.

Is "Cabin Fever" starting to set in? Are you getting any/much snow yet?

11/7/122:05 PM

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