Great Review From Restaurant Guide Malta
Best meat, best price sells Angus ribeye for 19.75 euros per KG, amazing, I get delivers sent to Malta. Joe is a true old school butcher. Many years in the business. Build trust and respect. This is where local and restaurants get there wholesale meats. Best Maltese sausages, you must to buy… Stopped in a couple times and really enjoyed this place. Excellent prices on staples like pork and beef, and also a good place to find local rabbit, a Gozitan specialty. The smoked duck breast was our favorite…
Read More: https://restaurantguidemalta.com/panorama/cini-tal-mija-butcher-shop-victoria-malta
HOW TO COOK THE PERFECT TOMAHAWK STEAK
Heat an outdoor grill to highest heat. Preheat oven to 375 degrees.
Season steaks generously with salt (and pepper as desired). Get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak.
Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You’ll know the steak is ready to flip when it releases easily from the grill.
Transfer the steak to a baking sheet . Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees. This will take about 30 minutes, but use a meat thermometer for 100% accuracy.
Let rest 5-10 minutes before slicing.
Bacon is easy and fun to make at home. It’s just pork belly that’s been cured and smoked; both are things you can do with a minimum of ingredients and equipment.
The process takes about a week: 7 days of curing and 2 hours of smoking. The effort is minimal. 20 minutes to apply the cure and package up the bacon-to-be, a few minutes each day to flip the bags in the fridge, and then about half an hour of work to smoke it.
The pork belly is obtained at any Asian grocery, or ask your local butcher if they have it. The recipe scales pretty well. The main limitation is how much bacon you can fit in your BBQ, smoker, or oven.
You’re going to need:
Dextrose or sugar
Pink salt (optional, see step 2)
Pork belly (see step 1)
BBQ or Smoker with smoking wood (I usually use applewood), or you can use an oven
Plastic bags to fit the pork belly in
Fridge space for the pork belly while it cures
I was initially hesitant to post salami recipes. These are the hard ones in the charcuterie craft. Salami is fermented sausage, and you must carefully control your humidity, salt levels, acidity and temperature for everything to come out OK. If you mess things up, you can get sick. I highly recommend you buy and read one of the books listed below before you start doing real dry cured salami at home.
1 1/2 pounds local pork shoulder, trimmed and cut into bite-size cubes
1/2 cup all-purpose flour
1/2 teaspoon Adobo all-purpose seasoning or seasoned salt mixture
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon dried leaf oregano
1/4 teaspoon dried leaf basil
1/4 teaspoon crumbled dried rosemary
2 cloves garlic, chopped
1/4 cup tomato paste
3/4 cup water
1/4 cup dry white wine
chicken broth or water, as needed
Combine flour, black pepper, and seasoning in a food storage bag. Add pork cubes and shake to thoroughly coat. Heat olive oil over medium-high heat in a large deep skillet or Dutch oven. Add pork and brown, stirring, on all sides. Combine remaining ingredients; pour over pork. Lower heat, cover, and simmer gently for about 1 hour. Add mushrooms and simmer for about 20 minutes longer, adding chicken broth or water if needed.
Serves 4 to 6.