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Recent content by lcruzen
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I like doing turkeys this way when I have the time as it makes for a more relaxing Turkey Day for the chef as most of the work in done a day or 2 beforehand. Also I think you make the best use possible of all of the bones for stock.
The bigger the bird the easier this is to do. I start with a...
Been feeling a little under the weather the last few days so I'm just getting around to posting these. I did a wet cure with molasses, brown sugar, sallt pepper and paprika. Cured for about a week. Here are the slabs ready for the smoker.
I let them dry in the smoker at about 100o with no...
This dish is typically done with veal shanks but since I was the recipient of about 30lbs of fresh pork hocks a while back I used some of those. I'm in the process of curing about 12lb of hocks to smoke so I decide to use a few fresh for this.
I dredged them in seasoned flour and browned them...
Wow, those do look good. I've never heard of Beirocks before but they do remind me a little of Michigan UP(upper peninsula) pasties.
Nice to see ya again Jeanie, saw your new pup on your blog, what little cutie!