Hunters beef

[S08]

Re: Hunters beef

^umm yummy

[Knight30]

Re: Hunters beef

@TLK

O boy, I remember after eidul azha, my dad used to take a portion of qurbani beef to blue ribbon bakery in guru mandar area of Karachi. They used to turn it into one heck of hunters beef.

Anyone has prepared it at home? Could you guys share your tested recipe please?

Okay now I feel offended, didn’t mention the master chef..jk..jk.Hunters beef is salt cured meat, curing can by dry, wet or combination. Hunters beef classic is dry cured, the salt dries out the moisture and closes the cells, bacteria needs moisture to survive so the bacteria dies off. Nitrates in form of saltpeter or qalmi shora kills of bacteria, we should be cautious in using nitrates in home recipes it should be 1/2000 portion of salt. Best is to use curing salts by Morton or Windsor. In dry curing you salt the meat put it in fridge for seven days, wrap in cheese cloth and hang in cold dry place for 21 days.

More user friendly recipe is take 2-2 1/2 inch thick slice of meat, poke holes in it rub Morton’s curing salt in it, you can add dry garlic, ginger and chilli powder to the rub. Marinate 1 day per 2lbs. After marinating is complete rinse the salt off pat dry rub a bit of spices and ginger garlic paste and bake at 275 F, Tent with aluminum foil, nitrates will make the meat turn pink. If mear does not turn pink throughout, it means that salt did not penetrate completely because you were lazy and did not poke enough holes with a fork.

When curing or marinating, for gods sake don’t waste expensive cuts of meat like undercut, curing and marinating is meant for cheaper cuts, my favourite for this is rib roast as salts dry out the meat and fatty meat will overcome that.

[TLK]

Re: Hunters beef

@Knight30

Okay now I feel offended, didn’t mention the master chef..jk..jk.Hunters beef is salt cured meat, curing can by dry, wet or combination. Hunters beef classic is dry cured, the salt dries out the moisture and closes the cells, bacteria needs moisture to survive so the bacteria dies off. Nitrates in form of saltpeter or qalmi shora kills of bacteria, we should be cautious in using nitrates in home recipes it should be 1/2000 portion of salt. Best is to use curing salts by Morton or Windsor. In dry curing you salt the meat put it in fridge for seven days, wrap in cheese cloth and hang in cold dry place for 21 days.

More user friendly recipe is take 2-2 1/2 inch thick slice of meat, poke holes in it rub Morton’s curing salt in it, you can add dry garlic, ginger and chilli powder to the rub. Marinate 1 day per 2lbs. After marinating is complete rinse the salt off pat dry rub a bit of spices and ginger garlic paste and bake at 275 F, Tent with aluminum foil, nitrates will make the meat turn pink. If mear does not turn pink throughout, it means that salt did not penetrate completely because you were lazy and did not poke enough holes with a fork.

When curing or marinating, for gods sake don’t waste expensive cuts of meat like undercut, curing and marinating is meant for cheaper cuts, my favourite for this is rib roast as salts dry out the meat and fatty meat will overcome that.

awesome my man. Sorry for not including your name in the list but your reply makes sense. So you are saying that we can replace saltepeter with curing salt, and the rest of the procedure would remain the same, right?

[Knight30]

Re: Hunters beef

@TLK

awesome my man. Sorry for not including your name in the list but your reply makes sense. So you are saying that we can replace saltepeter with curing salt, and the rest of the procedure would remain the same, right?

No my friend, nitrate in slightly high quantities are toxic, saltpetre is NaNo3, please just use curing salt from Morton as home cooks cannot get the ratio right, rinse it off though before cooking and add ginger garlic powder to the mix to give a desi flavor, meat will turn pink but don’t mistake it for raw.

[Knight30]

Re: Hunters beef

Morton Salt | Morton® Tender Quick®

This is the salt I use.

[AFayiz]

Re: Hunters beef

@Knight30

Morton Salt | Morton® Tender Quick®

This is the salt I use.

Thanks for the useful information Knight

[Muzna]

Re: Hunters beef

my late momani used to make the most delicious Hunter’s Beef.
she would stash it away under lock and key, yes…seriously…lock and key in the almaree
she wouldn’t share it unless there was a special occassion…so I was always propped up to ask her for some and then she had to give some to all the kids.

I used to have the recipe…but I think I may have lost it.

[us1415]

Re: Hunters beef

or you can travel to Houston and eat the hunter beef sandwich at bismillah resturant.

[Reha]

Re: Hunters beef

There is a restaurant on Devon called Spinzer that makes Hunter’s Beef Sandwiches…they’re really really good but not as good as I think they probably are elsewhere.