Chief Longwind Of The North
Certified/Certifiable
If you take an eye of round, and pickle it in a Corned Beef brine, it makes an outstanding Corned Beef for sandwiches. You only need to slice it thin.
Another home-made lunch meat I've made that was very tasty, is this:
2 boneless, skinless chicken breasts
1 lb. lean pork
1 large yellow onion, finely minced
2 cloves garlic, finely minced
2 tbs. butter, softened
1/2 tsp. salt
1/ tsp. ground sage
2 tsp. paprika
1 tsp. black pepper
1 large egg
Combine the herbs and spices, garlic and onion together.
Spread the butter all over the sides and bottom of a bread loaf pan. Slice the meat into thin strips. Put the meats in separate bowls. Beat the egg and divide it equally between the two bowls of meat. Stir the bowls of pork, and chicken to coat with the beaten egg. Place a layer of the chicken on the bottom. Place a layer of pork on the pan sides. The butter will cause it to stick. Sprinkle with herb/spice/salt mixture. Place a layer of pork on top of the chicken layer and sprinkle more herb/spice mixture. Alternate the layers of chicken and pork, with herbs and spices between each layer until the pan is full. Cover with aluminum foil. Place in a 375'F oven for 35 minutes. Take off the foil. bake for 20 minutes more. Remove from the oven and let cool for 20 minutes, then refrigerate. Slice cold into luncheon meat slices.
You can use this techique to make a host of terrines, and meat loaves. Use pork and lamb, or beef and pork, or goat and duck, or... Get the idea?
Pull out that creative bit of brain and make up something great, then give me the recipe.
Seeeeeeya; Chief Longwind of the North
Another home-made lunch meat I've made that was very tasty, is this:
2 boneless, skinless chicken breasts
1 lb. lean pork
1 large yellow onion, finely minced
2 cloves garlic, finely minced
2 tbs. butter, softened
1/2 tsp. salt
1/ tsp. ground sage
2 tsp. paprika
1 tsp. black pepper
1 large egg
Combine the herbs and spices, garlic and onion together.
Spread the butter all over the sides and bottom of a bread loaf pan. Slice the meat into thin strips. Put the meats in separate bowls. Beat the egg and divide it equally between the two bowls of meat. Stir the bowls of pork, and chicken to coat with the beaten egg. Place a layer of the chicken on the bottom. Place a layer of pork on the pan sides. The butter will cause it to stick. Sprinkle with herb/spice/salt mixture. Place a layer of pork on top of the chicken layer and sprinkle more herb/spice mixture. Alternate the layers of chicken and pork, with herbs and spices between each layer until the pan is full. Cover with aluminum foil. Place in a 375'F oven for 35 minutes. Take off the foil. bake for 20 minutes more. Remove from the oven and let cool for 20 minutes, then refrigerate. Slice cold into luncheon meat slices.
You can use this techique to make a host of terrines, and meat loaves. Use pork and lamb, or beef and pork, or goat and duck, or... Get the idea?
Pull out that creative bit of brain and make up something great, then give me the recipe.
Seeeeeeya; Chief Longwind of the North