Text 7296, 53 rader
Skriven 2008-05-18 10:11:40 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Buddig's
====================
JW> Sounds wonderful. Have you found a method/recipe or are 
JW> you just going to wing it?

Many years ago, one-time butcher and now author and cable TV host 
Merle Ellis published this recipe in his syndicated "Ask The Butcher"
newspaper column.  I typed it in from the Hartford Courant.

DRIED EYE                                                  


1/2       cup                 salt
1/3       cup                 sugar
1/2       teaspoon            saltpeter
1         single              eye of round; 4 or 5 lbs

Mix together the salt, sugar, and saltpeter. Divide the mixture in half.
Rub half of the mixture well into the eye of round. Put the meat into a
glass dish or plastic bag and refrigerate for two days. Remove the meat and
rub in the rest of the cure mixture. Refrigerate for another two days. The
meat should cure for about one day per pound of meat in all. Remove the
meat from the cure, wash it and pat it dry with paper towels. You are now
ready to dry it. You can add a bit of smoked flavor by brushing it with a
little liquid smoke. Hang the meat in a cool, well-ventilated spot and
leave it alone. Don't handle it while it's drying because handling can
cause surface mold. You can use the meat any time after the surface is dry.
Give it at least one week, but it will keep for months hanging in a cool
dry spot (40 to 45 degrees F) If mold does develop - wipe the meat off with
a clean towel dipped in a vinegar/water solution.

Yield:  1 dry eye      

= = 

Now, there are a couple of modifications I'm going to make.  For one
thing, I don't keep saltpeter in the house anymore (I did before I
started using Morton TenderQuick to carry the nitrates, though.)  So
I'll be decreasing the amount of salt by about a tablespoon and replacing
it with a tablespoon of TenderQuick.

Also, when I wash the eye off, it will be using the Italian method
of using a cheap-ass white wine to do it rather than water.  And
if any mold develops (which I expect it will, since there seems to be
some benevolent mold species in my attic judging from my experience
with the capicola) I'll wipe it down with more white wine.

---
http://davescupboard.blogspot.com/ - Dave's Cupboard - Food and 
Restaurant Reviews; If I post it here in NCE, you'll find it 
blogged with photos at Dave's Cupboard.

http://bacon-labels.blogspot.com/ - A gallery of bacon package labels.
(The extra shelf in Dave's Cupboard.
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)