Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Chris__M on June 08, 2021, 10:15:36 AM
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In case any other Brits come along. :)
I have two meat orders placed, a small one which arrived today, and some larger cuts in a few week's time.
Turner & George (https://www.turnerandgeorge.co.uk/) are a company I have used a lot, previously known as THE EAST LONDON STEAK CO LIMITED.
Today's order is a good pork Butt, some goat chops that I fancied trying, some very expensive burgers (but made with added bone marrow) and a pickled (brined) brisket. The brisket was going to be a small piece - 1.2kg. What has arrived, for no more money, is a lovely piece of meat, 2.25kg.
I was planning to try making pastrami with it, but now I am tempted to cut it into two pieces - 2/3 to be pastrami and 1/3 to simply be cooked as salt beef (what you call corned beef).
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I have had a go at brining myself, and still have the pink salt to do it. But my results a couple of years back were mixed, so I thought I would start with pre-brined brisket, try to perfect the cooking process, and then work backwards from there.
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Looks like you have some tasty projects coming up.
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You can make some great chicharrons out of that pork skin!