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How to Cook Meat
1,902 followers -
A simple guide with recipes to help you cook meat better.
A simple guide with recipes to help you cook meat better.

1,902 followers
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I have been craving this for a few days now. The only problem is that I don't remember where I got the ground duck from. I may just have to buy a whole duck from work and grind it up so I can satisfy this craving!

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So I updated the Corned Beef from scratch article. It's much better now. I figured out two major things that were wrong with it. First of all I was using Saltpeter instead of pink curing salt. Saltpeter is not nearly as effective as pink curing salt (Prague powder #1) Secondly, the thicker pieces of meat needed to have brine injected directly into them to prevent them from staying brownish and ugly in the middle. So I fixed that stuff and it must have worked, because this batch was the best I've ever had. I've just eaten 6 pounds of corned beef. And I totally want more.....

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This is gonna have to happen real soon.

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This past spring I had the opportunity to meet, briefly, Bourdain and Zimmern. It took me a while to get up the courage to write about it. Here's what I wrote. 

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It's actually just below the Top Sirloin, on the leg itself. Now that I am becoming a butcher I am learning more than ever about anatomy. 

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If you want to try brining your own this year, now is the time!

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Not a long braise like with short ribs or oxtails, but a "quick" braise is good with chicken.

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