Salt beef sandwich
By VicentaLakin
A nine-day halogenated homemade beef with spices
Recipe Recommendations
- salty and fresh
- other
- several days
- senior
Steps for Salt beef sandwich
1
To trim it according to your own preferences -- we tend to cut off the nose (the fat part on the right side of the picture) and the fat on the top, which is particularly thick, but we usually prefer to keep that delicious piece of fat intact。
2
Preparation of halogenated water: 80g cuisine, 64g black pepper, 40g dry mustard seed, 40g radish, 40g occupant, 8g bean, 8g clot, 5g pepper, 240g salt, 12g tin salt, 140g red sugar, 8L cool water. You can choose to grind all the spices rough in the spice crusher. This helps to make the spices taste better in meat. In a large can or other container, spices, salt, sugar and water are mixed。
3
The cow's chest is immersed in halogen and placed in the fridge. Cow breast halogenated for 7-10 days. In order for salt beef to be a beautiful pink, it is essential that the halogen be around the meat. If you're an experienced halogenist, you can interrupt the halogenation process and monitor the colour, but 10 days will do the desired. At least one halogenation per day to maintain consistent salinity。4
preparation of beef moistures: 100 g cuisine, 80 g black pepper, 50 g dry mustard seeds, 50 g curd, 10 g bean, 10 g clot, 5 g pepper. in small bowls, all food items are mixed until they are fully integrated. take the cow's chest out of the halogen and dry it with paper towels. flat rubbing of meat. don't be afraid of your power -- what we really need is to leave the spices up there。
5
HEATING WATER TO 140°F/60°C. THE COW'S CHEST IS PLACED IN A VACUUM OF LOW-TEMPERATURE COOKING BAGS, SEALED AND TRANSFERRED TO WATER. IF YOU DON'T HAVE A VACUUM SHUTTER, TURN THE BAG OPEN AND WRAP IT IN A CLAMP. USE THE LID OR WRAP THE ENTIRE FILM AROUND TO PREVENT EVAPORATION. MONITOR THE WATER LEVEL TO ENSURE THAT THE MEAT IS KEPT UNDERWATER. COOKING FOR 48 HOURS. YOU HAVE TO KEEP IT SEALED IN THE FRIDGE BEFORE YOU'RE READY TO EAT。
6
Now you can cut the beef thin open, fold it in a sandwich, and put it on cabbage, for delicious Irish dinners, and put it and soft eggs in an English muffin, shredded and scattered in pieces, or cut it in strips in a Mexican waffle, with screech cabbage and chili, or fold it together with a tiny piece of Swiss as a quick appetizer. Repackage the remaining material in a plastic wrapper or a sealed bag and store it in a refrigerator. For the next few days, we can use salt beef for roughly the same time as other cooked meat