HOME MADE SOUSE RECIPE | ALLRECIPES
Home made souse from scratch. Dad's variation of an old family favorite. Spiced just right.
Provided by JEANIE BEAN
Categories Main Dishes Meatloaf Recipes Pork Meatloaf Recipes
Total Time 14 hours 30 minutes
Prep Time 2 hours 0 minutes
Cook Time 2 hours 30 minutes
Yield 2 loaves
Number Of Ingredients 18
Steps:
- Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
- Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
- Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
- Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
- Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
- When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.
Nutrition Facts : Calories 598.5 calories, CarbohydrateContent 12.7 g, CholesterolContent 221.1 mg, FatContent 40.9 g, FiberContent 1.5 g, ProteinContent 41.9 g, SaturatedFatContent 17 g, SodiumContent 1337.4 mg, SugarContent 1.5 g
SOUS VIDE STEAK RECIPE | ALLRECIPES
Steak comes out beautifully tender when cooked sous vide. Throw it on the grill afterwards for extra flavor and color.
Provided by barbara
Categories Meat and Poultry Beef Steaks Strip Steak Recipes
Total Time 2 hours 10 minutes
Prep Time 5 minutes
Cook Time 2 hours 5 minutes
Yield 4 servings
Number Of Ingredients 2
Steps:
- Generously season steaks with salt and black pepper. Place into a large plastic bag and vacuum seal.
- Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 130 degrees F (54 degrees C). Immerse bag in water and cook for 2 hours.
- Remove bag from water bath and take out steaks. Pat very dry with paper towels.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Place steak on the preheated grill, Cook, turning every minute or so until well seared all over, 3 to 4 minutes total.
Nutrition Facts : Calories 443.5 calories, CholesterolContent 147.8 mg, FatContent 28.2 g, ProteinContent 44.4 g, SaturatedFatContent 11.1 g, SodiumContent 129.5 mg
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SOUS VIDE BRISKET | UMAMI
From umami.site
Reviews 3.9
Total Time 2895 minutes
Category Dinner
Cuisine American, BBQ
Calories 286 kcal per serving
- To serve the brisket, thinly slice it and serve it with a good BBQ sauce on the side.
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