Back 40 Meats

06/08/2016

http://www.foodrepublic.com/2016/06/07/the-30-essential-cured-meats-to-know/

Seriously, try the zungenwurst.

01/18/2016

http://www.npr.org/sections/thesalt/2016/01/18/463200130/chef-trades-toque-for-amish-beard-opens-off-the-grid-deli-in-maine

A Chicago chef tired of the kitchen grind moved his family to join an Amish community in Maine. He's now selling charcuterie and cheese from a cabin in the woods.

12/31/2015

Solving the Dutch Oven Lid Dilemma

12/20/2015

Old School

11/26/2015

Happy Thanksgiving

11/25/2015

Back 40 Turkey Brine - Test #4

Just mixed up 4 gallons of Back 40 Brine - test #4. Tomorrow I'm doing every bit of Turkey I have purchased and grew ourselves. That would be 1 whole Turkey (store bought), 8 legs, 8 thighs and 8 Breasts (home grown)... and a goose for those that aren't my neighbors
wink emoticon

Here is a test recipe straight out of my yet to be finished book
"The Manbitch Cookbook - The Ramblings of a Back 40 Homesteader"
ok, still working on the title - lol
Your seeing it here first.
If you try it, let me know your results and changes - if any.

Back 40 Turkey Brine - Test #4

Brine:
1 gallon water
1 C. Himalayan Pink Salt
3/4 C. brown sugar
2 Tbs onion powder
2 Tbs Granulated Garlic or 1Tbsp garlic powder
1 Tbs chili powder (try Chipotle powder for a light kick)
1 Tbs Hungarian paprika (spanish or regular is ok)
1 Tbs fresh gracked pepper
1 tsp rubbed sage
1 tsp ground cumin

Cure #1 can be added for a nice pink Hammy type Smoked Turkey.
2.5oz (2.5Tbs) per gallon.

Spice Rub:
3 Tbs onion powder
2 Tbs Hungarian Paprika (Mexican or American is ok)
2 Tbs Granulated garlic or 1Tbsp garlic powder
1 tsp fresh ground pepper
1 tsp ground cumin
1/2 tsp rubbed sage
3 Tbs vegetable or EVOO (Extra Virgin Olive Oil)

Instructions:
Rinse turkey in cold water. Pull giblets and the neck if a store bought turey.
For brine, combine brine ingredients in large pot. Bring to a boil. Remove from heat, cover, and let cool to room

temperature. Pour into container (a large, clean bucket works well) and refrigerate brine until cold (approximately

35-40 degrees F). This time of year I simply put it outside to cool.
Place the turkey into brine weighing it down with a plate or a ziplock bag full of water. Let soak 12 to 36 hours

hours. Remove, rinse well, and dump the brine. DO NOT RE-USE!!!
Dry well with paper towels.
In small bowl, combine spice rub ingredients with fork til well mixed. Rub onto turkey. Let sit out for about one

hour. Place turkey into smoker at 240-275 degrees F. A light-flavored wood is best for turkey. I use Apple or

Pecan, or both!

Smoke to an internal temp at the breast of 165, or inner thigh of 170. Remove from smoker, and let rest for half an hour.

11/24/2015

Website coming soon :)

08/17/2015

All beef is grass fed.

08/10/2015

And so it goes... is there a cure?

06/07/2015

I like Bacon

12/08/2014

Do the right thing..

11/27/2014

Happy Thanksgiving Peeps!!!
The Twins!
12+lb Spatchcocked. the "splayed" bird is a Brined bird.
The other is injected with a Creole Butter Recipe posted on Back 40 BBQ and rubbed with the spices from the same recipe.
the other is brined overnight then rubbed with a recipe I'll post if interested.
https://www.facebook.com/groups/back40bbq/