Recipes from Remy!
MAIN INGREDIENTS:
½ cup of urfa biber (sweet, dark, tangy pepper) https://spiceology.com/products/urfa-biber-chile/
1/4 cup ground chipotle (sweet, hot, smokey)
1 chopped onion
10+ cloves garlic
3 cups brown sugar
1 cup kosher salt
½ cup lemon juice (acid to penetrate meat)
Several bay leaves
Black pepper
5-6 + cups BOILING HOT WATER.
If I want a more asian flavor profile, I add whole star anise (a handful), fresh peeled ginger slices, ½ an orange, and five spice.
I sometimes swap out ½ the salt for soy sauce if I have that much on hand.
I use rice vinegar instead of lemon for my acid.
I use honey instead of brown sugar.
This is also great for Asian pork belly dishes like sous vide.
If I’m doing smoked carnitas, I use several tablespoons of cumin, Mexican oregano, coriander, pinch of clove, black pepper, annatto paste, and red pepper flakes to the main brine ingredients.
Step 1 - MAKE A “TEA” in the brine (ingredients listed above) container and let cool. After cooling, add the meat, weight down with a glass bowl, cover, and refrigerate for 3-5 days.
Dry on a rack (over a cookie sheet) in the refrigerator overnight to dry out the meat and concentrate the flavors.
COLD SMOKE 4 hours.
OR
If making hot meats, like carnitas, rub with oil, season lightly with salt, sugar and garlic powder. Smoke at 275 for 20 minutes, then lower the temp to 200 for 2-3 hours. COVER tightly in a baking dish/Dutch oven and finish in the oven for 2-3 hours at 325 (or until meat is tender). Add a cup of orange juice if it’s a big piece of meat.
"That’s all. Not so difficult, right? LOL "
-Remy
Maybe we will all get the confidence of Remy after we've made it a few times! Thank you again for taking the time to give us some good ideas!
If you do try it out; let us know how it went! I cant wait to sweet talk my man into trying this summer ;)
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