Update on my Late Night Cravings post:
Wow. I didn’t expect my first attempt to come out this flavorful. The curing solution of sugar/salt with the worcestershire black pepper and truffle salt gave the meat a very distinct taste; leaving a softer than jerky texture and dark brown/purple-ish color. I sliced it on the meat slicer into 1/4″ wide strips after rubbing it with a black pepper rub. Next time, I’ll use a thicker steak. Total cost on this was about $3.50 sugar/salt use included.
Chai Tea Ice Cream.
It came out great. Spice-full. Maybe too much. I haven’t decided yet. I used six Tazo tea bags and I think four or five might have been enough. But the finished product is still immensely good. I could see eating it with a slice of pumpkin pie.
I’m thinking about making pickles this week; if it works out, expect an update!