California Farm Kosher Lox Recipe by Hobby Horseman
California Farm Dill Smoked Salmon Fillet California Farm Dill Smoked Salmon Fillet Cold smoking takes longer and penetrates more flavors in salmon than regular smoking. The traditional Scandinavian ingredients to cure salmon into gravlax are salt, sugar, dill, pepper, and lemon juice, pressed for a week into the fish under a plank and a stone. See my family gravlax recipe in cookpad. Using dill, lemon grass, peppermint and rosemary on oak firewood is our California way of smoke curing these traditional Sandinavian flavors into smoked salmon. It is quicker than cold pressing, gives a different flavor and texture, and the salmon tastes amazing. #GoldenApron23 Hobby Horseman California Farm Pressed Salmon Gravlax California Farm Pressed Salmon Gravlax This is a year round recipe, beautiful cured salmon, Lox, also called Gravlax, pressed under a rock and board, with herbs, ready in a week in the fridge, fresh for a month. Buy the thickest part of Atlantic salmon belly filet, usually one pound, seven or eight dollars at the moment. It makes sixty dollars worth of cured salmon if purchased on Amazon. Trim off the skin and attached grey layer of fat if salmon is oily. We use skin and fat to make fish sauce. Serve on bagels with cream cheese, rye bread sandwiches, fresh sour dough with butter and slivered white onions, on omelette, with cucumber, serve on cracker with Icelandic black caviar. Hobby Horseman California Farm Salmon Tail California Farm Salmon Tail If you can buy a whole salmon, go for it. The salmon sides with the filets are great for curing, that is making kosher lox or gravlax or smoked salmon, recipes in here. The salmon head and trimmings make bouillabaise soup, recipe in here. Salmon tail meat is a culinary feast, stays crispier than salmon filets. Only 15 minutes to cook. The leftover skin and bones make a great fish broth. Nothing gets wasted, at half the cost of salmon filet at the farmers market. Hobby Horseman California Farm Authentic Cured Pastrami California Farm Authentic Cured Pastrami When it comes to soak-curing meats, like this beef brisket to make pastrami, I like to make sure the amounts are precise. I used standard american measurements for your convenience, except I keep the salts in grams, they need to be accurate. The whole 12 pound beef brisket has two equal weight parts, the juicier fat round end and the more flavorful flank leaner end. With the technique below, you can cure the beef brisket in your fridge, and steam bake in your oven. This recipe uses less than half the traditional curing ratios of 1.75% salt and 0.25% cure mix. With less salts, I keep the pastrami in the fridge. Served on home made dark rye bread. Hobby Horseman California Farm Made Fresh Cottage Cheese California Farm Made Fresh Cottage Cheese A Quarter cup of vinegar or lemon juice, and a gallon of full milk make four cups of rich cottage cheese, and ten cups of whey, nutritious for cooking, in an hour. Four dollars of milk and vinegar or lemon juice make eight dollars of cottage cheese. All you need is a pan and a thermometer and a sieve. Fresh cottage cheese every week. Hobby Horseman California Farm Cured Carpaccio California Farm Cured Carpaccio We are sharing our most delicious beef specialty, Farm Made Home Cured Carpaccio. You can make this in your fridge at home! We make this once a year. The meat is sliced thin and eaten raw on crackers with slivers of Parmegana cheese, or mixed with olives, tomatoes and onions in salads, or eaten for dinner in 1/2” slices, sauteed in olive oil. To slice this meat paperthin, press your flat knife into the center of the meat and move knife back and forth till it starts cutting, see the half slices below below the round slices on the picture below. Hobby Horseman California Farm Whole Pork Loin California Farm Whole Pork Loin We farm butcher our own pigs. The pork loin is the meat of the pig on its back between the shoulder and the hind leg. One loin each side of the back bone. Where the pork shoulder is attached to the loin is thin marbled strip of pork the size and thickness of a slice of bread. That is called the “secreto”, the secret, the most juicy and tender strip of pork. In specialty butcher stores, about $70 a piece, weight is slightly over a pound. Deboned, each loin is 10 pounds of meat and two pounds of spare ribs. We cut one whole boneless pork loin in two, freeze one half and grill one half, enough for ten people. #GlobalApron Hobby Horseman California Farm Cold Smoked Ham California Farm Cold Smoked Ham Cold smoking in your barbecue preserves hams with less salts and in a shorter time than traditional salt curing. The ham is flavored with herbs and spices, dried by the salt, the smoke, and curing pressure, by stacking two hams on top of each and flipping the bottom one to the top every day. Invented in Smithfield, Virginia, during Colonial times to preserve hams (long before refrigeration). Turns a cured pork shoulder ham into holiday dinners or into appetizers for special occasions, sliced thin, wrapped around melon, served with crackers, with cheese, pickles, wrapped around asparagus and belgian endive, or on sandwiches. Hobby Horseman California Farm Fresh 3 day Sauerkraut California Farm Fresh 3 day Sauerkraut White, green or red cabbage, this method lets you taste your fresh sauerkraut after three days, instead of two weeks. I use the wooden hammer to speed up the fermentation. Stays fresh for half a year by using white wine instead of vinegar, the fresh flavor shines through better. I have a half gallon brown crock for one cabbage, a gallon stone pot for two cabbages. If you use glass, make sure it stays in the dark to prevent discoloration. Hobby Horseman California Farm Dill Smoked Salmon Fillet California Farm Dill Smoked Salmon Fillet Cold smoking takes longer and penetrates more flavors in salmon than regular smoking. The traditional Scandinavian ingredients to cure salmon into gravlax are salt, sugar, dill, pepper, and lemon juice, pressed for a week into the fish under a plank and a stone. See my family gravlax recipe in cookpad. Using dill, lemon grass, peppermint and rosemary on oak firewood is our California way of smoke curing these traditional Sandinavian flavors into smoked salmon. It is quicker than cold pressing, gives a different flavor and texture, and the salmon tastes amazing. #GoldenApron23 Hobby Horseman California Farm Dill Smoked Salmon Fillet California Farm Dill Smoked Salmon Fillet Cold smoking takes longer and penetrates more flavors in salmon than regular smoking. The traditional Scandinavian ingredients to cure salmon into gravlax are salt, sugar, dill, pepper, and lemon juice, pressed for a week into the fish under a plank and a stone. See my family gravlax recipe in cookpad. Using dill, lemon grass, peppermint and rosemary on oak firewood is our California way of smoke curing these traditional Sandinavian flavors into smoked salmon. It is quicker than cold pressing, gives a different flavor and texture, and the salmon tastes amazing. #GoldenApron23 Hobby Horseman California Farm Pressed Salmon Gravlax California Farm Pressed Salmon Gravlax This is a year round recipe, beautiful cured salmon, Lox, also called Gravlax, pressed under a rock and board, with herbs, ready in a week in the fridge, fresh for a month. Buy the thickest part of Atlantic salmon belly filet, usually one pound, seven or eight dollars at the moment. It makes sixty dollars worth of cured salmon if purchased on Amazon. Trim off the skin and attached grey layer of fat if salmon is oily. We use skin and fat to make fish sauce. Serve on bagels with cream cheese, rye bread sandwiches, fresh sour dough with butter and slivered white onions, on omelette, with cucumber, serve on cracker with Icelandic black caviar. Hobby Horseman California Farm Pressed Salmon Gravlax California Farm Pressed Salmon Gravlax This is a year round recipe, beautiful cured salmon, Lox, also called Gravlax, pressed under a rock and board, with herbs, ready in a week in the fridge, fresh for a month. Buy the thickest part of Atlantic salmon belly filet, usually one pound, seven or eight dollars at the moment. It makes sixty dollars worth of cured salmon if purchased on Amazon. Trim off the skin and attached grey layer of fat if salmon is oily. We use skin and fat to make fish sauce. Serve on bagels with cream cheese, rye bread sandwiches, fresh sour dough with butter and slivered white onions, on omelette, with cucumber, serve on cracker with Icelandic black caviar. Hobby Horseman California Farm Salmon Tail California Farm Salmon Tail If you can buy a whole salmon, go for it. The salmon sides with the filets are great for curing, that is making kosher lox or gravlax or smoked salmon, recipes in here. The salmon head and trimmings make bouillabaise soup, recipe in here. Salmon tail meat is a culinary feast, stays crispier than salmon filets. Only 15 minutes to cook. The leftover skin and bones make a great fish broth. Nothing gets wasted, at half the cost of salmon filet at the farmers market. Hobby Horseman California Farm Salmon Tail California Farm Salmon Tail If you can buy a whole salmon, go for it. The salmon sides with the filets are great for curing, that is making kosher lox or gravlax or smoked salmon, recipes in here. The salmon head and trimmings make bouillabaise soup, recipe in here. Salmon tail meat is a culinary feast, stays crispier than salmon filets. Only 15 minutes to cook. The leftover skin and bones make a great fish broth. Nothing gets wasted, at half the cost of salmon filet at the farmers market. Hobby Horseman California Farm Authentic Cured Pastrami California Farm Authentic Cured Pastrami When it comes to soak-curing meats, like this beef brisket to make pastrami, I like to make sure the amounts are precise. I used standard american measurements for your convenience, except I keep the salts in grams, they need to be accurate. The whole 12 pound beef brisket has two equal weight parts, the juicier fat round end and the more flavorful flank leaner end. With the technique below, you can cure the beef brisket in your fridge, and steam bake in your oven. This recipe uses less than half the traditional curing ratios of 1.75% salt and 0.25% cure mix. With less salts, I keep the pastrami in the fridge. Served on home made dark rye bread. Hobby Horseman California Farm Authentic Cured Pastrami California Farm Authentic Cured Pastrami When it comes to soak-curing meats, like this beef brisket to make pastrami, I like to make sure the amounts are precise. I used standard american measurements for your convenience, except I keep the salts in grams, they need to be accurate. The whole 12 pound beef brisket has two equal weight parts, the juicier fat round end and the more flavorful flank leaner end. With the technique below, you can cure the beef brisket in your fridge, and steam bake in your oven. This recipe uses less than half the traditional curing ratios of 1.75% salt and 0.25% cure mix. With less salts, I keep the pastrami in the fridge. Served on home made dark rye bread. Hobby Horseman California Farm Made Fresh Cottage Cheese California Farm Made Fresh Cottage Cheese A Quarter cup of vinegar or lemon juice, and a gallon of full milk make four cups of rich cottage cheese, and ten cups of whey, nutritious for cooking, in an hour. Four dollars of milk and vinegar or lemon juice make eight dollars of cottage cheese. All you need is a pan and a thermometer and a sieve. Fresh cottage cheese every week. Hobby Horseman California Farm Made Fresh Cottage Cheese California Farm Made Fresh Cottage Cheese A Quarter cup of vinegar or lemon juice, and a gallon of full milk make four cups of rich cottage cheese, and ten cups of whey, nutritious for cooking, in an hour. Four dollars of milk and vinegar or lemon juice make eight dollars of cottage cheese. All you need is a pan and a thermometer and a sieve. Fresh cottage cheese every week. Hobby Horseman California Farm Cured Carpaccio California Farm Cured Carpaccio We are sharing our most delicious beef specialty, Farm Made Home Cured Carpaccio. You can make this in your fridge at home! We make this once a year. The meat is sliced thin and eaten raw on crackers with slivers of Parmegana cheese, or mixed with olives, tomatoes and onions in salads, or eaten for dinner in 1/2” slices, sauteed in olive oil. To slice this meat paperthin, press your flat knife into the center of the meat and move knife back and forth till it starts cutting, see the half slices below below the round slices on the picture below. Hobby Horseman California Farm Cured Carpaccio California Farm Cured Carpaccio We are sharing our most delicious beef specialty, Farm Made Home Cured Carpaccio. You can make this in your fridge at home! We make this once a year. The meat is sliced thin and eaten raw on crackers with slivers of Parmegana cheese, or mixed with olives, tomatoes and onions in salads, or eaten for dinner in 1/2” slices, sauteed in olive oil. To slice this meat paperthin, press your flat knife into the center of the meat and move knife back and forth till it starts cutting, see the half slices below below the round slices on the picture below. Hobby Horseman California Farm Whole Pork Loin California Farm Whole Pork Loin We farm butcher our own pigs. The pork loin is the meat of the pig on its back between the shoulder and the hind leg. One loin each side of the back bone. Where the pork shoulder is attached to the loin is thin marbled strip of pork the size and thickness of a slice of bread. That is called the “secreto”, the secret, the most juicy and tender strip of pork. In specialty butcher stores, about $70 a piece, weight is slightly over a pound. Deboned, each loin is 10 pounds of meat and two pounds of spare ribs. We cut one whole boneless pork loin in two, freeze one half and grill one half, enough for ten people. #GlobalApron Hobby Horseman California Farm Whole Pork Loin California Farm Whole Pork Loin We farm butcher our own pigs. The pork loin is the meat of the pig on its back between the shoulder and the hind leg. One loin each side of the back bone. Where the pork shoulder is attached to the loin is thin marbled strip of pork the size and thickness of a slice of bread. That is called the “secreto”, the secret, the most juicy and tender strip of pork. In specialty butcher stores, about $70 a piece, weight is slightly over a pound. Deboned, each loin is 10 pounds of meat and two pounds of spare ribs. We cut one whole boneless pork loin in two, freeze one half and grill one half, enough for ten people. #GlobalApron Hobby Horseman California Farm Cold Smoked Ham California Farm Cold Smoked Ham Cold smoking in your barbecue preserves hams with less salts and in a shorter time than traditional salt curing. The ham is flavored with herbs and spices, dried by the salt, the smoke, and curing pressure, by stacking two hams on top of each and flipping the bottom one to the top every day. Invented in Smithfield, Virginia, during Colonial times to preserve hams (long before refrigeration). Turns a cured pork shoulder ham into holiday dinners or into appetizers for special occasions, sliced thin, wrapped around melon, served with crackers, with cheese, pickles, wrapped around asparagus and belgian endive, or on sandwiches. Hobby Horseman California Farm Cold Smoked Ham California Farm Cold Smoked Ham Cold smoking in your barbecue preserves hams with less salts and in a shorter time than traditional salt curing. The ham is flavored with herbs and spices, dried by the salt, the smoke, and curing pressure, by stacking two hams on top of each and flipping the bottom one to the top every day. Invented in Smithfield, Virginia, during Colonial times to preserve hams (long before refrigeration). Turns a cured pork shoulder ham into holiday dinners or into appetizers for special occasions, sliced thin, wrapped around melon, served with crackers, with cheese, pickles, wrapped around asparagus and belgian endive, or on sandwiches. Hobby Horseman California Farm Fresh 3 day Sauerkraut California Farm Fresh 3 day Sauerkraut White, green or red cabbage, this method lets you taste your fresh sauerkraut after three days, instead of two weeks. I use the wooden hammer to speed up the fermentation. Stays fresh for half a year by using white wine instead of vinegar, the fresh flavor shines through better. I have a half gallon brown crock for one cabbage, a gallon stone pot for two cabbages. If you use glass, make sure it stays in the dark to prevent discoloration. Hobby Horseman California Farm Fresh 3 day Sauerkraut California Farm Fresh 3 day Sauerkraut White, green or red cabbage, this method lets you taste your fresh sauerkraut after three days, instead of two weeks. I use the wooden hammer to speed up the fermentation. Stays fresh for half a year by using white wine instead of vinegar, the fresh flavor shines through better. I have a half gallon brown crock for one cabbage, a gallon stone pot for two cabbages. If you use glass, make sure it stays in the dark to prevent discoloration. Hobby Horseman