#savorymeats

[boldriley]

Homemade pastrami is a labor of love, but the results are worth it. This recipe takes a few days to cure the beef brisket and then slow-smokes it until tender and flavorful. The spice rub gives it that classic pastrami flavor, perfect for sandwiches or enjoying on its own.

Ingredients: 1 beef brisket about 5 pounds. 2 tablespoons black peppercorns. 2 tablespoons coriander seeds. 2 tablespoons yellow mustard seeds. 2 tablespoons brown sugar. 1 tablespoon paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon kosher salt. 1 teaspoon pink curing salt optional. 1/4 cup water.

Instructions: In a spice grinder, grind peppercorns, coriander seeds, and mustard seeds until coarse. Mix ground spices with brown sugar, paprika, garlic powder, onion powder, kosher salt, and pink curing salt if using. Rub spice mixture all over the beef brisket, ensuring even coverage. Place brisket in a large resealable plastic bag and refrigerate for at least 3 days to cure. Preheat smoker to 225F 110C. Remove brisket from the bag and rinse off excess spices under cold water. Pat dry with paper towels. Place brisket on the smoker rack and smoke for 6-8 hours, or until internal temperature reaches 190F 88C. Remove brisket from smoker and let rest for 30 minutes before slicing thinly against the grain.

Prep Time: 20 minutes

Cook Time: 480 minutes

icmbf 2019

[commanderabutt]

AR Tap Shooter

[givemtheolrazzledazzle]

This Italian Crescent Ring is a delightful combination of savory meats, cheeses, and Mediterranean flavors wrapped in buttery crescent roll dough. It's perfect for a quick and easy meal or a party appetizer.

Ingredients: 2 cans refrigerated crescent roll dough. 8 slices ham. 8 slices salami. 8 slices pepperoni. 8 slices provolone cheese. 1 cup roasted red peppers, sliced. 1/2 cup sliced black olives. 1/4 cup grated Parmesan cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon dried oregano. 1/4 cup melted butter.

Instructions: Warm the oven up to 190C 375F. Cut the crescent dough into triangles after unrolling it. On a large baking sheet, arrange triangles in a circle so that the wide ends overlap and the points face outward. This will make the shape of the sun. On top of the wide ends of the triangles of crescent-shaped dough, arrange ham, salami, pepperoni, provolone cheese, roasted red peppers, and black olives. On top of the toppings, mix together salt, garlic powder, and dried oregano. To make a ring, fold the triangles' points over the fillings and tuck the wide ends under to hold them in place. Melt some butter and brush it on top of the ring. Place the crescent dough in an oven that has already been heated. Bake for 20 to 25 minutes, or until it turns golden brown and is fully cooked. Take it out of the oven and let it cool down a bit before cutting it up and serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Cegdo

[irlo]

Bun A tasty Vietnamese dish called Tom Heo Nuong is made with grilled shrimp and pork belly and is served in warm buns with fresh vegetables. When you mix savory grilled meats with crunchy vegetables and soft buns, you get a meal that's perfect for any occasion.

Ingredients: 300g shrimp, peeled and deveined. 200g pork belly, thinly sliced. 6 buns. 1/4 cup soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. Lettuce leaves. Sliced cucumber. Sliced tomatoes. Sriracha sauce optional.

Instructions: Put honey, soy sauce, minced garlic, and sesame oil in a bowl and mix them together. Season the pork belly with pork belly slices and shrimp. For at least 30 minutes, let them sit in the sauce. Warm the grill up to a medium-high level. Put pork belly and shrimp on skewers. Sticks should be grilled for three to four minutes on each side, or until the pork belly is crispy and cooked and the shrimp is done. While the meat is cooking, toast the buns on the grill until they are warm and a little crispy. If you want to use Sriracha sauce, spread it on the bottom half of each bun before putting them together. On top, put lettuce leaves, cucumber slices, and tomato slices. The pork belly and shrimp should be taken off the skewers and put on top of the vegetables. Close the buns up and serve right away.

Prep Time: 40 minutes

Cook Time: 10 minutes

Fatty George

[ecolecesan]

This Italian Picnic Loaf Sandwich is great for a picnic or any other outdoor event because it has savory meats, cheese, and bright flavors. An Italian loaf with a crust holds the layers of prosciutto, salami, and provolone cheese together. Roasted red peppers and basil leaves add sweetness and freshness to the dish.

Ingredients: 1 round Italian loaf. 6 slices prosciutto. 6 slices salami. 6 slices provolone cheese. 1/2 cup roasted red peppers, sliced. 1/4 cup basil leaves. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Cut the Italian loaf in half lengthwise, but leave the bottom whole. Spread balsamic vinegar and olive oil on the cut sides of the loaf. Put roasted red peppers, basil leaves, prosciutto, salami, provolone cheese, and prosciutto on the bottom half of the loaf. Add pepper and salt to taste. Use the top half of the loaf to close the sandwich. To let the flavors blend, wrap the sandwich tightly in plastic wrap and put it in the fridge for at least an hour. When you're ready to serve, cut the loaf into pieces for each person.

Prep Time: 15 minutes

Cook Time: 0 minutes

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