Friday, March 12, 2010

Grass Fed Buffalo Meat..from South Dakota

I am getting me some here. Leaner than beef..better for you. So tasty too!

3 comments:

Melly/Melody/or Mel said...

Got this from them after I ordered the "lucky March Special."

This is an automatic confirmation to your recent Wild Idea Buffalo order. A sales representative will contact you during our business hrs. to confirm the shipping cost and date. Our business hours are Monday-Thursday 9:00 to 5:00 MT.*******

That's new!!?

Anonymous said...

We lived in Rapid City for 13 yrs...used to get a quarter of buffalo yearly - very good - don't think these folks were in business then. Now when we have our beef butchered I have them make me a brisket cut ... I am using this recipe this morning to start corned beef...
1 cup of coarse, non-iodized salt (I prefer the “Real Salt” brand — it is tasty and regional)
3 tablespoons of brown sugar
A generous tablespoons of freshly cracked black peppercorns
2 teaspoons of allspice berries, cracked
2 tablespoons of fresh juniper berries, broken with the flat of a knife (I get them off my tree in the front yard)
Five or six sprigs of fresh thyme
One teaspoon of powdered sage
One teaspoon of paprika
8 Turkish bay leaves, broken into small pieces.
Mix all the ingredients together except for the juniper berries in the crock or bag. Cover the brisket on all sides with the mixture, rubbing it in well. Add the juniper berries. If you are using plastic bags, remove as much air as possible from each bag and seal. If you have one of those vacuum sealers, this is a perfect use for it. You want the meat to be bathed in the salt mixture at all times.
Put your bag(s) into a roasting pan and weight them down under a plate and about 10 pounds of weight (use canned tomatoes or the like). Place in the bottom of the fridge. Check the bags in a few hours. The juice should be running freely from the meat. Massage each bag to work the cure into all the crevices of the meat. Repack into the container, re-weight and return to the fridge. Turn the bags and massage daily to make sure the cure is getting into all sides of the meat.
Before cooking, you will have to soak the meat in several changes of fresh cold water to remove the excess salt. The longer the meat is cured, the longer it will take to soak. A few hours should be enough for a four day brine. If you are corning for a week or more 24 hours should suffice. Because there is no saltpeter in this curing mix, the meat will not be bright red. Don’t worry, you didn’t do anything wrong, this is what it should look like. If you really want it to look like purchased corned meat, find saltpeter at a pharmacy and add a half-teaspoon to the cure, but this is not necessary and only adds questionable, perhaps carcinogenic, substances to your food. SORRY THIS IS SO LONG BUT IT IS REALLY GOOD! ~Marcia

Melly/Melody/or Mel said...

Thank you Marcia!!! Thanks for taking the time to write that down for me.