It's been some time in the making but we are thrilled to add our new 75mm diameter Salami Casings to our unique range of Banquet Bag products. You can now create larger style sausages year round with just the casings and a fridge! You've asked for them, we've delivered... 5 metres for just $27.95. Happy Curing!
Banquet Bags feature award winning Danish technology that allows you to safely dry age all kinds of meat products at home, with just a vacuum sealer and a fridge. Create your own dry aged steak, prosciutto, salami plus much, much more!
For more information on our range of Banquet Bag products you can check out our pages at Misty Gully or our store at Smoked and Cured.
BEEF SHORTIES RECIPE
Beef shorties are the ultimate low and slow rib. They take some time and some prep, but their sweet, soft and rich payoff make them a must-try for any BBQ enthusiast this summer.
2kg Beef Short Ribs
50ml Apple Cider Vinegar
50ml Pineapple Juice
Misty Gully Cracked Pepper 10/16 mesh
Misty Gully Kosher Salt
Misty Gully Plum chips / chunks
Misty Gully Peach Paper Bags
1 – Trim - Trim away all excess silver sinew/skin from the top of your ribs. Separate the rack either into individual ribs or two ribs per piece. Remove excess membrane from the underside of the rib. You can leave one layer if you want to prevent the meat from falling away from the bone at the tail end of the cook, however the membrane does prevent smoke penetration.
2 – Season - You can opt to use a store-bought rub but because beef shorties are so rich and flavourful on their own, we recommend simply using salt and pepper for seasoning. Stick with the 10/16 Mesh Cracked Pepper and a quality kosher salt to bring out the best in the meat.
3 – Smoke - Set your smoker to 130c and smoke for 2-3 hours with your wood of choice. We’ve been loving plum with beef due to the subtle spiciness and lingering sweetness it provides the meat – perfect for shorties!
4 – Spritz – in a spray bottle, mix the apple cider vinegar, pineapple juice and water. Every 90 minutes spray your ribs with this mixture in order to keep the cook nice and moist. Ensure your water pan is also full.
5 – Wrap – at around the 5 hour mark we recommend you wrap your shorties in a Misty Gully Peach Paper bag. This helps to beat the ‘stall’ which starts to take hold around this time. We prefer peach paper bags as opposed to using foil so as we don’t cause the meat to sweat excessively and lose it’s delicious smokey bark.
6 - Rest – monitor the internal temperature of your ribs. Once they hit 93c they are done. This could take up to 12 hours depending on your cut of meat. Remove from the smoker and wrap in a towel to allow them to rest for 30 minutes before tucking in.