{"id":381,"date":"2024-05-14T14:27:04","date_gmt":"2024-05-14T14:27:04","guid":{"rendered":"https:\/\/homeontherangemeatprocessing.com\/?page_id=381"},"modified":"2025-02-04T22:13:48","modified_gmt":"2025-02-04T22:13:48","slug":"recipes","status":"publish","type":"page","link":"https:\/\/homeontherangemeatprocessing.com\/index.php\/recipes\/","title":{"rendered":"Recipes"},"content":{"rendered":"\t\t
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Skirt <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Skirt\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Smoked Outside Skirt<\/strong><\/p>

  1. Season with garlic and salt (or your favorite seasonings).\u00a0<\/li>
  2. Smoke for 30 min. at 225 degrees F.<\/li>
  3. Flip and smoke another 30 min.<\/li>
  4. Sear at 450 degrees F for 3 min per side.<\/li><\/ol>

    Use this same recipe for inside skirt, just increase the smoke times to 1 hour each side because it is a thicker cut.<\/p>

    Serve with your favorite veg, I like homemade coleslaw!<\/p>

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    Brisket<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Smoked Brisket<\/strong><\/p>

    1. Season with salt, garlic, pepper, and any other favorite seasonings.<\/li>
    2. Smoke low and slow (180 degrees F) for 12 hrs, spritzing with apple juice every 3 hrs.<\/li>
    3. Wrap brisket in foil.<\/li>
    4. Smoke another 3 hours at 250 degrees<\/li>
    5. Remove from smoker and let set 15 min.<\/li>
    6. Slice against the grain and enjoy!<\/li><\/ol>

      \u00a0<\/p>

      This is melt in your mouth meat!\u00a0 Enjoy it with your favorite side or on a sandwich.\u00a0 Freeze the leftovers for a rainy day.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Flank<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"flank\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Rolled Flank Steak<\/strong><\/p>

      1. Start with a tenderized flank steak.\u00a0 Season with garlic, salt, pepper, and whatever other spiced you like.<\/li>
      2. Place a layer of your favorite cheese on the steak, followed by veggies such as spinach, mushrooms, red peppers (whatever you like best).<\/li>
      3. Top with strips of cooked bacon.<\/li>
      4. Roll firmly.<\/li>
      5. Bake at 350 degrees F for an hour, then let rest for 5 min.<\/li>
      6. Slice and serve.<\/li><\/ol>

        \u00a0<\/p>

        If you forget to have your flank steak tenderized, you can always marinate it before stuffing and rolling it.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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        Lamb & Goat Shanks<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Smoked Shanks<\/strong><\/p>

        1. Marinate shanks with your favorite spices, or buy our pre-marinated shanks.<\/li>
        2. Smoke shanks at 225 degrees F 1.5 hrs.<\/li>
        3. Place in a foil roasting pan and cover with foil.<\/li>
        4. Smoke at 350 degrees F for 1\/2 hour.<\/li>
        5. Let rest 5 min.<\/li><\/ol>

          \u00a0<\/p>

          Watch the shanks disappear!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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          Beef Cheeks<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"beef\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          Beef Cheek Stew (Crock Pot)<\/strong><\/p>

          • Sautee cheeks<\/li>
          • Chop celery, onions, garlic, carrots, potatoes (or jerusalem artichokes)<\/li>
          • Add el pato sauce (or tomato paste), thyme, worchestershire sauce, and a bay leaf or two<\/li>
          • Add homemade bone broth or soup stock<\/li>
          • Cook in the crock pot for 5-10 hours<\/li>
          • Enjoy!<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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            Corned Beef & Cabbage<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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            (Your Home on the Range Corned Beef is not cooked, but it is fully brined. Please use this simple recipe or your own favorite Corned Beef recipe to fully cook your beef.)\u00a0<\/p>

            1. Chop veg (potatoes\/carrots) and line bottom of slow cooker.\u00a0<\/li>
            2. Place corned beef on top.<\/li>
            3. Add your choice of spices: mustard seeds, pepper corns, anise seeds, whole cloves, bay leaves, ground coriander, red pepper flakes, ground ginger.<\/li>
            4. Add water to cover veg and half way covering beef.<\/li>
            5. Cook 4-5 hours on high, or 6-8 hours on low.<\/li>
            6. Add cabbage about an hour before serving.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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              Montreal Smoked Beef<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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              (Your Home on the Range Montreal Smoked Beef is fully cooked but will be extremely tough if eaten before steaming it.\u00a0 Please follow these simple instructions for steaming.)<\/p>

              1. Fill your steamer or crock pot with a couple inches of water.<\/li>
              2. Place the Montreal Smoked Beef on a rack above the water level.<\/li>
              3. You can add more seasonings (garlic, pepper, coriander) to the beef at this point if you like, but for a traditional flavor just steam as is.<\/li>
              4. Steam for 2-3 hours or until internal temperature is 195 degrees Fahrenheit.<\/li>
              5. Remove from steam and let it cool to about 160-170 degrees.<\/li>
              6. Slice and serve!<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

                Skirt Smoked Outside Skirt Season with garlic and salt (or your favorite seasonings).\u00a0 Smoke for 30 min. at 225 degrees F. Flip and smoke another 30 min. Sear at 450 degrees F for 3 min per side. Use this same recipe for inside skirt, just increase the smoke times to 1 hour each side because […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-381","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/homeontherangemeatprocessing.com\/index.php\/wp-json\/wp\/v2\/pages\/381","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homeontherangemeatprocessing.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/homeontherangemeatprocessing.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/homeontherangemeatprocessing.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/homeontherangemeatprocessing.com\/index.php\/wp-json\/wp\/v2\/comments?post=381"}],"version-history":[{"count":21,"href":"https:\/\/homeontherangemeatprocessing.com\/index.php\/wp-json\/wp\/v2\/pages\/381\/revisions"}],"predecessor-version":[{"id":586,"href":"https:\/\/homeontherangemeatprocessing.com\/index.php\/wp-json\/wp\/v2\/pages\/381\/revisions\/586"}],"wp:attachment":[{"href":"https:\/\/homeontherangemeatprocessing.com\/index.php\/wp-json\/wp\/v2\/media?parent=381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}