Skinned and in dry cure. Let’s see where this goes.
I can get oxtail and tongue free from a local processor. The oxtail is on deck next. Can get as many of both that I want. Nobody wants them.Another under-rated cut that's starting to get too expensive. Hell, ox tails at Costco were almost $12/lb last week down here!!!
I'm definitely in for this one!!!
No Chris I did not do a build thread on the smokehouse. But there are plenty of others here and I will certainly help with what I know if you want to build. It’s simple.SmokinEdge Do you have a build post for your smoke shack?
I see it in all your posts and it looks pretty nice!
Can do for the tacos. These are unended and free.Awesome Eric, in for the ride as well. Pastrami sounds darned tasty. But I’d have to also pick up another for some Lengua tacos!
Lucky you.... If I had such an opportunity I would pack my upright freezer with them... Our local super market sell them for 11.99 per pound....can get oxtail and tongue free from a local processor. The oxtail is on deck next. Can get as many of both that I want. Nobody wants them.
I've been trying to get some clearance oxtail for years over here. It's usually around 12.99/lb at Publix, and they all look like they come off of midget oxenI can get oxtail and tongue free from a local processor. The oxtail is on deck next. Can get as many of both that I want. Nobody wants them.
I order Lengua tacos and burritos from the small family owned taco carts people wheel around in our little Mexico side of town all the time.
I finally found a recipe, to make Lengua at home that taste just as good or better than the ones we can buy off the taco carts.
I'm a Mexican food junkie, I can eat it 5 days a week easily. I shop at the Mexican markets weekly, they have better produce and Mexican cut meat products, for almost 50% less than our local supermarkets.
I follow this woman on YouTube, everything I've made from her channel is amazing.
The only thing I do different is I give the meat a quick char either under the broiler if I'm making a lot, otherwise in a C.I skillet with a little lard.