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Discussion in 'Beef' started by moikel, Aug 8, 2011.
Check my last post over in fish bottarga/sardines for some detail cant retype it just now.
Sure let's go!
43% less cholesterol than beef,low fat,high omega 3 very high protein yeah whatever,whats it taste like. Tricky to cook because its lean, now farmed so not field shot out in the wet plains of Northern Australia. Also now what was swamp buffalo being cross bred with domestic buffalo & killed young. Not the massive wild bulls that the buffalo shooters & catchers used to trade in. Im thinking pastrami if I can only get whole topside. This is going to be a bit of a leap but I might as well do something thats new, & get out there on the edge.
My family eats water buffalo it everytime we are visiting Thailand. The thais make no distinction between meat from buffalo vs. cow. You can taste the difference, as it has a much beefier flavor and can be a bit tougher. I prefer buffalo meat in their dishes, as their very strong spicy, sour, sweet and salty flavors can overpower beef so the stronger flavor from the buffalo is really needed in those dishes. It is certainly something I would recommend trying, if it can be found for a reasonable price.
Its farmed like beef here now a days & a mix of swamp & riverine buffalo.Hell of a lot of Thai food down here,good & bad. Thailand very popular holiday destination for Aussies as well for many years. Discovered by our soldiers on R&R in Vietnam War. Buffalo here was shot for pet food & or hides they were in plague proportions & untouchable in wet season. If you knew somebody you could get it but it was the tropics so field shot was always a bit of a risk.Then they started catching them live, a job for complete lunatics & domesticating them all over again. $12 a kg for topside is fair.I havent eaten it in 30 years but Ive got the bit between my teeth now Im a man on a mission.
This should be a great thread!! And very interesting!!
I never had Water Buff, as I didn't get an R & R (my Division pulled out early), and the Water Buffs were Sacred in Vietnam.
Heck I'm in, bring it on.
I got my chair, I love different stuff like this.
Sounds interesting, I'll go
I will get on it soon. Its a matter of what exactly I do. I like the pastrami I see on the site.I will cut it in 2 & do half first so about 6 pounds.I figure because its lean the risk with trying to get to cute with it is it will turn out dry. Thats why I was reading cowgirls recipe for venison pastrami. Its a bit of a leap into the great unknown sure I can cook it like a piece of beef or even cook it the way I cook kangaroo but thats a bit easy. Yes I eat kangaroo, yes its the national emblem,yes I grew up watching Skippy & yes I have shot hundreds but this country has more kangaroos than people & they are tasty.
This should be a good one!
buffexpress.com.au is the supplier,website pretty informative,sales service not so great! May need to go out to the shop. Still trying to track down Mortons or similiar for cure.May post a kangaroo recipe & Qview while I m waiting.
Check this out, just fill in the blanks. They have Australia in the drop down menu. Hope this helps.
I found a different product at mistygully who distribute Masterbuilt. They are shipping it with my amazing easysmoker when ever it gets off the ### docks. I will have to sit down & compare to get proportions right.Thanks for your help.I will get onto these buffalo people soon. Apart from mistygully Australian customer service is pretty average.
Buffalo guy has dad in hospital so can understand why hes not manning phones at shop. Can do topside next week.Gives me time to think my through things a bit.Wet brine probablely better I can do conversion better on curing salts /water ratio.They also have premium cuts fillet,rump Tbone. I think I will stick with topside.
No worries, looking forward to this.
Buffalo guy is booked for weds. Plan to split 1 topside in 2. Brine using cowgirl recipe but wet not dry rub so I get best result from my form of curing salt. Then when it comes to smoking part do 1 exactly to cowgirls recipe then do the other as a version of Basterma/Pasterma which is an Armenian/Turkish/Arabic version of dried beef originally CAMEL. I figure I can adapt the recipe to work as a rub then smoke it. Lots of fenugreek,smoked paprika & other Middle Eastern spice mix. Loosen the mix up with olive oil but get that spicy coating.Going to run up to Turkish suburb to get sample its essentially a version of air dried salt beef. Breakfast favourite with eggs or as a part of Turkish pizza or mezze plate. I have eaten it its mindblowing on first try,you think what the ## is this ,how do they make it,whats in it ,why didnt somebody tell me about this before.
Look out coz I now where to buy CAMEL
Good luck with it Moikel. I sent you a PM.
Mate what cure are you using?
CAMEL.............. well if can't lick them join them.