My son gave me a couple of backstraps from his freezer . What's the best way to cook them ?
Paging N4sir, the white courtesy phone please.
Why does it have to be a white phone?Paging N4sir, the white courtesy phone please.
I can’t imagine eating blackstrap any other way than breaded and fried like a pork chop. To really get the most of that experience, ask your processor to run the intact back through the meat saw. When you cut through the backbone and both sides of the backstrap together you wind up with a ‘butterfly’ steak which looks like a bone-in pork chop. The meat is cut across the grain and lends to easier seasoning and tenderizing. Pull the bone out with ease if so desired.
I like mine flattened/tenderized with a mallet and seasoned with garlic powder and black pepper and dipped in seasoned flour. Fried up in shallow HOT oil till browned and then moved to paper towels to soak up any oil. While on paper, salt to your liking. They should not be cooked till like cardboard, though....and it will fall apart in your mouth! Always remove ALL silver skin and cut across the grain for steaks.
They are also good cut into steaks and seasoned up and cooked/seared on a hot grill and served up medium rare.
Good point on removing the sinewy before cooking. (Suh-NEW-ee) I hear more people referring to it as ‘silver skin’ nowadays. This is that tough connective tissue that the Indians used to bind their arrowheads and fletching to arrows and other things (think natural cordage). You should remove it from most all red meat.I'm probably too late but I've always trimmed all silver off, cut into about 1/2 inch steaks, soaked in buttermilk and eggs overnight and then dredged in flour seasoned with salt and black pepper before frying in black iron skillet with vegetable oil.
I check the seasoned flour by eating a small amount of raw flour to see if I can taste the salt and pepper.
Good point on removing the sinewy before cooking. (Suh-NEW-ee) I hear more people referring to it as ‘silver skin’ nowadays. This is that tough connective tissue that the Indians used to bind their arrowheads and fletching to arrows and other things (think natural cordage). You should remove it from most all red meat.
Here’s a good trimming technique.
https://youtu.be/kchBGaIoxJ0
I do up as * deer balls*
1/2 to 1* thick chunk, wrapped in bell pepper and onion half layer. Trying for a round appearance, then wrap 2 bacon strips around the entirety perpendicular, hold together with toothpicks. Throw on the grill. Serve with cream cheese Some folks like a jalapeño in the mix too.
They are roughly the size of a baseball when done properly.