Meat Club Charcuterie

random posts about our meatings

Sloan Bresaola, Etc.

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I'm back at it over at JustPigs and I've just started my own Bresaola. I know that Jamie and Jim recently tried a new recipe. Since this is my first time trying Bresaola, I'm sticking to the Ruhlman/Polcyn recipe in Charcuterie. As I was preparing this one I remembered that Wayne had mentioned making Bresaola soaked in wine. Did we ever hear about/see the results? It sounded like a good idea, and I would be curious about trying it in the future. 

Additionally, I've been cooking a bit of offal. I made a very good grilled lamb's heart salad. (more pictures when you click through) 

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I've also been experimenting with lamb's tongues in salads, stews and terrines. 

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We have two other meaty projects planned: Beef Heart Pastrami and Mortadella. I have half a pig on order and am going to order a bladder casing this week from Butcher Packer. I'll let you know once we get started with those.

Lastly, because I know how you people feel about pork porn, here's a pig's foot we recently used in a huge pot of soup. First we boiled it with veggies and white beans, then we put a southwestern style rub on it and bbq'd it, finally we dropped it back in the soup and cooked it just a little more to meld all the flavors. 

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Pickled Beef Tongue Salad

When I was but a lad, my dad used to take me to Karl Ehmer's german deli/butcher in White Plains, New York (http://www.karlehmer.com/).  Many of their tasty treats still stick in my mind (the mini hot dogs, the landjaeger dried sausages, the potato salad).  But, above all, I remember the ochsenmaul salad, which was a jar of pickled meat parts (most notably "beef lips") and onions.  It grossed me out, but I couldn't help gobbling it up.

With various animal parts in my freezer calling, I decided to give a whirl at making my own version.  Not having any beef lips, I grabbed a tongue from the freezer, web surfed for "pickled tongue," and mostly just wung it.

Given my free-wheeling approach and lack of experience cooking tongue, it turned out remarkably well.  I'll make a few changes next time (less sugar, defatting the stock, etc.), but overall it definitely brings back the essence of my childhood beef lip salad.  

In short, here's what I did: 1) boiled tongue for 20 minutes, then dumped liquid; 2) simmered in fresh water for about 2 hours; 3) peeled tongue, cut out "roots" and darker core meat, and thinly sliced tongue; 4) made pickling solution of vinegar, sugar, garlic, hot peppers, and various spices that sounded fun (cloves, black pepper corns, star anise, caraway seeds, mustard seeds, allspice berries); 5) simmered sliced tongue in mix of pickling solution and stock from boiling tongue for half hour or so; 6) cooled mixture in ice bath and thinly sliced an onion; 7) mixed cooled meat and pickling juice with onions in jar.

Drop by and have a bite, if you dare.....

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Lamb's Tongue

In my recent lamb box from Sierra Farms I had Mel throw in a lamb's tongue. I've been wanting to recreate the Lamb's Tongue Salad from Flour + Water. The tongue is served whole over lightly dressed potatoes with salsa verde and a poached egg. For my version tonight, I sliced the tongue and omitted the egg since we were also having lamb steaks. 

To prepare the tongue, I soaked it in cold water for a couple of hours. I then quickly sauteed a few slices of onion, chunks of carrot, and bay leaf in a touch of olive oil; added the tongue and covered all with water; and finally I tossed in a couple stems of parsley and three or four peppercorns. I cooked it all at a robust simmer for about 2 hours. I removed the tongue, cut out the center, and peeled off the outer skin. I sliced the tongue and put it over potato slices with a touch of salsa verde to top it off. Tasted terrific! 

 

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