cured meat

If you’ve had the pleasure of a cheesy polenta dinner, topped with a creamy-yolked egg, you can imagine how good that combination is at breakfast. This quick casserole for a crowd is exactly that, made elegant and easy so you can have a perfectly cooked portion for each person with very little work. Layer your polenta with anything you desire, whether salami or ham — or keep it vegetable-centric with spinach or oven-roasted tomatoes. Make nests between your toppings and the polenta where the eggs will cook slowly, giving you a soft-cooked finish that’s loaded with flavor.

Cheesy Breakfast Egg and Polenta Casserole

unsalted butter,

polenta

fine sea salt

milk

fontina

spinach, kale

eggs

Parmesan

black pepper

basil

Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.

Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)

Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.

Pork Tocino is a Filipino dish cured in sugar, salt, pepper, and garlic. It&#39;s typically served with garlic fried rice and eggs for a delicious breakfast treat!

Homemade Pork Tocino

pork butt,

sugar

salt

garlic powder

pepper

red food coloring

water

canola oil

Season meat

In a bowl, combine pork, sugar, salt, garlic, pepper, and red food coloring. Massage meat with curing mixture until well-distributed and evenly colored.

Marinate

Store in a covered container or ziplock bag and refrigerate overnight to cure.

Boil

In a pan over medium heat, add pork including marinade and enough water to cover. Bring to a boil.

Cook

Lower heat, cover and simmer until meat is tender and cooked through, adding more water in 1/2 cup increments as needed. 

Brown

When water is completely absorbed and meat is tender, add oil and cook, stirring regularly, until meat caramelizes. Serve hot.

https://www.youtube.com/watch?v=bTdWwDUDfOI

Pork Tocino is a Filipino dish cured in sugar, salt, pepper, and garlic. It’s typically served with garlic fried rice and eggs for a delicious breakfast treat!

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How to Make Pork Tocino

✅Ingredients

2 pounds pork butt, sliced to 1/4-inch thick
1 cup sugar
1 tablespoon salt
1 tablespoon garlic powder
1/4 teaspoon pepper
2 drops red food coloring
1 cup water
2 tablespoons canola oil

✅Instructions

In a bowl, combine pork, sugar, salt, garlic, pepper, and red food coloring. Massage meat with curing mixture until well-distributed and evenly colored.

Store in a covered container or ziplock bag and refrigerate overnight to cure.

In a pan over medium heat, add pork including marinade, and enough water to cover. Bring to a boil.

Lower heat, cover, and simmer until meat is tender and cooked through, adding more water in 1/2 cup increments as needed. 

When water is completely absorbed and meat is tender, add oil and cook, stirring regularly, until meat caramelizes. Serve hot.

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#tocilog #porktocino #filipinobreakfast

This homemade pancetta is unsmoked bacon or pork belly that&#39;s cured with salt, sugar, pepper, juniper berries, bay leaves, nutmeg, and thyme. It&#39;s an ingredient in many Italian pasta dishes such as carbonara and as a substitute for guanciale in all’Amatriciana and can be hard to find.

Homemade Pancetta

pork

garlic

pink curing salt (known

dark brown sugar

black pepper (divided)

juniper berries (crushed with the bottom of a small saute pan)

bay leaves

nutmeg

thyme

Trim

Trim the pork belly so that its edges are neat and square.

Combine

Combine the garlic, pink salt, kosher salt, dark brown sugar, juniper berries, bay leaves, nutmeg, thyme, and half the black pepper in a bowl and mix thoroughly so that the pink salt is evenly distributed.

Rub the mixture all over the pork belly to give it a uniform coating over the entire surface.

Chill

Place the belly in a 2-gallon resealable plastic bag or in a covered nonreactive container just large enough to hold it. Refrigerate for 7 days. Without removing the pork belly from the bag, rub the pork belly to redistribute the seasonings and flip it over every other day—a process called overhauling.

Test

After 7 days, check the pork belly for firmness. If it feels firm at its thickest point, it's cured. If it still feels squishy, refrigerate it with the cure for 1 to 2 more days.

Remove the pork belly from the bag or container, rinse it thoroughly under cold water, and pat it dry. Sprinkle the meat side with the remaining black pepper.

Roll

Starting from a long side, roll up the pork belly tightly, as you would a thick towel, and tie it very tightly with butcher&#39;s string at 1- to 2-inch intervals. It&#39;s important that there are no air pockets inside the roll. In other words, it can&#39;t be too tightly rolled. Alternately, the pancetta can be left flat, wrapped in cheesecloth, and hung to dry for 5 to 7 days.

Using the string to suspend it, hang the rolled pancetta in a cool, humid place to dry for 2 weeks. The ideal conditions are 50°F to 60°F (8°C to 15°C) with 60 percent humidity, but a cool, humid basement works fine, as will most any place that&#39;s out of the sun. (I often hang mine in our kitchen next to the hanging pans on either side of the stove.) ☞TESTER TIP: Humidity is important: If your pancetta begins to get hard, it&#39;s drying out and should be wrapped and refrigerated. The pancetta should be firm but pliable, not hard. Lort of like an almost ripe avocado. Because pancetta isn&#39;t meant to be eaten raw, the drying isn&#39;t as critical a stage as it is for items such as prosciutto or dry-cured sausages. But drying pancetta enhances its texture, intensifies its flavor, and helps it to last longer.

Store

After drying, the pancetta can be wrapped in plastic and refrigerated for 3 weeks or more, or frozen for up to 4 months. Freezing makes it easier to slice thin.

This no-cook spread, packed with cheese, meat and fruit, is ideal for any festive parties you have planned. It's full of complementary flavours and textures and looks really impressive – plus, it's super-easy to prep

Christmas cheeseboard

mimolette

Sparkenhoe Red Leicester

comté

Selles-sur-Cher

camembert

mini brie

Shropshire blue

Langres

sliced salami

prosciutto

sliced bresaola

marinated artichoke hearts

cornichons

mixed pitted olives

pomegranate

pear

apricots

figs

fig and almond cake, sliced

redcurrant stems

Marcona almonds

persimmons

honeycomb

baguette, sliced

toast crackers

star butter crackers

rosemary

orange

sage

Cut the mimolette into small triangles and crumble a tiny bit of the red leicester off the end (leaving the rest of the cheese intact). Cut the comté into long triangles. Cut some of the Selles-sur-Cher into chunks and some into smaller slices.

Put the artichoke hearts, cornichons and olives in three separate bowls or ramekins. Cut the pomegranate in half and remove a few of the seeds from each half, keeping the halves intact. Slice the pears lengthways. Halve or slice most of the apricots and figs.

To assemble, put the camembert just off-centre on the board and top it with the mini brie, a few redcurrants and a small rosemary sprig. Put the Selles-sur-Cher nearby, then space the remaining cheeses around the board. Put the bowl or ramekin of artichoke hearts at the top of the board, the cornichons and olives on the right and the baguette on the left. Fan the salami slices along the centre of the board, arranging the almonds and sliced figs in rows alongside.

Arrange a pile of the toast crackers along the top of the board and a second pile along the bottom. Put the prosciutto near the bread, and the bresaola near the bottom of the board.

Fill in the gaps with fanned-out pear slices, the pomegranate halves, fig and almond cake, dried orange slices, apricots, persimmons, honeycomb, star butter crackers and remaining figs and redcurrants. Garnish with rosemary and sage.

Flank Steak with Potatoes & Green Beans

oz Flank steak

Shallot

Green beans (fresh)

Dab Butter (unsalted)

lb Baby potatoes

Wash the baby potatoes. Add them to a pot of salted boiling water. Cook for 10 min, or until fork-tender. Remove the potatoes with a slotted spoon. Keep the pot over heat.

Wash & trim the green beans. Add the green beans to the same pot of water. Cook for 2-3 min.

Melt a dab of butter in a pan over medium heat. Add the shallots. Cook, stirring for 2 min.

Add another dab of butter & the steak to the pan. Cook the steak for 3 min on each side, basting it with the shallot butter.

When the steak is cooked to your liking, remove it from the pan. Add a splash of water to the pan to deglaze it & stir. 

Serve the steak alongside the green beans & potatoes. Season with salt & pepper. Pour the shallot-butter sauce over all! Enjoy!

https://static.jow.fr/recipes/R8pRkM0bHE390g_high.mp4

Store bought beef jerky is OK but this home made version puts even the best brands to shame.

Home Made Beef Jerky Recipe

beef

soy sauce

molasses, honey,

Bourbon, Scotch, dark rum, brandy, or other dark whiskey

ginger

Kansas City style barbecue sauce

Meathead's Memphis Dust

Morton Coarse Kosher Salt

hot sauce

Prep. Peel and grate enough ginger to create 5 tablespoons.

To slice the beef, begin by putting the meat in the freezer for an hour or two to stiffen it and make it easier to cut. Cut the meat in disks about 1/8 to 1/4&quot; (3.2 to 6.4 mm) thick. Strive to make them uniform in thickness. You don&#39;t want them paper thin because they will shrink in half, but you don&#39;t want it too thick or it will take forever to dry. I like to cut across the grain to make it less chewy. Some folks cut with the grain to give their mandibles more of a workout. They won&#39;t be long strips like bacon. Odd shapes are good. They tell people that it is home made. Put the meat a 1 gallon (3.8 L) zipper bag.

Marinate. Mix the marinade by whisking all the ingredients together. Pour it into the zipper bag. Put the bag in a bowl or pan in the refrigerator to catch any leaks. Let the marinade make love to the meat all night long at least. Occasionally pick up the bag and roll it around massaging it for several minutes to make sure the liquid is contacting all the meat surfaces. This is important. It can stay in the marinade for up to 2 days if you wish. When you are ready to cook, drain the meat in a colander and discard the marinade. Do not save it for another day.

Fire up. After the meat is done marinating, set up your grill for 2-zone indirect cooking shooting for about 200°F (93.3°C) in the indirect zone. Get that wood right on the heat source to make sure it smokes. On a gas grill you will want to put it in an aluminum foil packet and poke holes in it. If you wish, you can prop open the lid of your cooker to let heat escape in order to keep the cooking temp down. This will also increase air flow. If you normally use a water pan, skip it today. The goal is dehydration not moisturizing.

Cook. Spread the meat on a grill grate or a grill topper. I am a big fan of the non-stick narrow mesh Frogmats do the job, especially since they can be cleaned in the dishwasher. Make sure the meat is not folded over on itself or overlapping. You can use both lower and upper grates if your setup allows. Smoke for about 15 to 60 minutes. That&#39;ll kill the bugs and add smoke flavor. If you are using a grill and the heat is on one side, then you may need to rotate the meat so the stuff on the cooler side goes to the hot side after about 30 minutes. This will get the center of the meat up past the kill zone and start the dehydration. Keep an eye on it during the cooking process so it doesn&#39;t get too dry.Jerky elitists don&#39;t like the idea of cooking the meat, but it is absolutely necessary to make the meat safe if you are not using a preservative and even then, cold smoking is risky and I cannot recommend it for home cooks. Smoke is not necessary, but it adds a pleasing BBQ flavor and improves shelf life in the fridge. A good digital oven thermometer is important for this phase unless you&#39;ve been hankering to get up close and personal with Salmonella, E. coli O157:H7, and Listeria monocytogenes. You cannot trust your grill&#39;s bi-metal dial thermometer. It can be off by as much as 50°F (10°C). Click here for the USDA guidelines for commercial jerky production.

Dehydrate. The final step is dehydration. You can stop smoking and cooking and dry the meat to jerky consistency. That means dark, almost black, but not carbonized, pliable but breakable, but not so brittle that it shatters. Drop the cooker&#39;s air temp to no lower than 140°F (60°C) and hold it there. If you have an indoor kitchen dehydrator, you can move the meat there at this stage. They are great because they have a fan and that can reduce drying time to less than 6 hours. I have an article about electric dehydrators here. Or you can put it in your oven, just leave the door cracked open a bit. Drying on a grill or in the oven can take as long as 12 to 18 hours depending on the temp and how thick the meat is. It is hard to get a grill or smoker or even indoor oven down to 140°F (60°C), so just get as low as you can. If you need to, you can leave the lid or door partially open to dissipate the heat. The hotter it is the crunchier the meat will get, but you want a balance between crunchy and chewy. You want jerky, not hard candy.

During the process, the meat will start out tan in color, progress through rosy, and eventually blacken. But it is not really black. It is just really really dark. You want to remove it right after the last bit of rose color disappears. But that&#039;s my preference. It will also lose about half it&#039;s weight. As it starts to go, start tasting. Learn what texture you like best. This might require a lot of tasting. And beer. And friends to offer their opinions.

Serve. Enjoy immediately or store for later. The drier it gets, the longer it keeps. How long? If you have been careful about cleanliness and hit the temperature guidelines above (this is especially important for game), USDA says it can be stored safely a month or two at room temperature. I use a vacuum sealer and keep mine in the fridge just to be sure. And yes, it can be frozen.

This is my go to jerky recipe. A little heat, a little sweet, a little salty, lots of flavor. I make it on my gas smoker and it naver disappoints. Everyone loves it.

Top 6 cured meat recipes from across the web

The most viewed cured meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheesy Breakfast Egg and Polenta Ca...

Homemade Pork Tocino

Homemade Pancetta

Christmas cheeseboard

Flank Steak with Potatoes & Green B...

Home Made Beef Jerky Recipe

Top 6 cured meat recipes from across the web

The most viewed cured meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Breakfast Egg and Polenta Ca...

Homemade Pork Tocino

Homemade Pancetta

Christmas cheeseboard

Flank Steak with Potatoes & Green B...

Home Made Beef Jerky Recipe

The most viewed cured meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine