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Trim pork butts
Trim out the bone
Cut into 8 to 10 ounce steaks
Cure with garlic salt sugar and herbs
Pulse the cure ingredients into a rough paste
Fully coat all the steaks
Air cure overnight and rinse off excess cure
Cook down more poix
Add apple juice, red wine and stock. Then cook down.
Cover steaks with cooking liquid
Overnight braise in Cook & Hold oven. Cook at 250F (121C). Hold at 160F (71C). Set probe to 170F (77C).
Strain the braising liquid off the meat and reduce
Plate and serve