Category Archives: RECIPES

Corned Beef Brisket (how to make from scratch)

Corned Beef
Cook time
Total time
You’ll want to brine the brisket for 10 days – 2 weeks before you cook it. Making corned beef brisket from scratch is delicious when you start with grass-fed beef.
Recipe for: GRASS-FED BEEF
Cut of Meat: Brisket
Serves: 8-10
  • One 4 lb. brisket of beef
  • ¼ cup large-grained kosher salt
  • 1 tsp. freshly ground pepper
  • 2 tsp. ground ginger
  • ½ tsp. ground cloves
  • 2 bay leaves, crumbled
  • 1 Tbs. brown sugar
  • ⅛ tsp. nutmeg
  • ⅛ tsp. paprika
  • 3 cloves garlic, minced
  • 1 Tbs. saltpeter (optional, can be found in pharmacies)
  • ½ cup warm water
  1. Wash and remove most of the fat from the brisket. Mix together all the spices and the garlic and rub well into the brisket.
  2. Dissolve the saltpeter in the warm water and pour over the meat. Place in a large, nonmetal container. Weight the meat down with a stone or brick and cover it with plastic wrap or aluminum foil. (You can also place the ingredients in a plastic bag and weight it down.)
  3. Refrigerate for 10 days to 2 weeks. Turn the meat every 2 to 3 days.
  4. Place the meat in a large pot of cold water. Bring to a boil and throw away the water. Repeat 3 times. Cover with cold water again, bring to a boil and cook over low heat, covered, for about 2 hours or until tender. Cool, slice thin and place on a platter. Serve with mustard or horseradish.


Pork Chops – Cider Glazed with Sautéed Squash & Apples

Cider-Glazed Pork Chops with Sautéed Squash and Apples
This pork chop recipe is best when made with pastured double-cut pork rib chops from Snug Valley Farm. Recipe uses a charcoal grill and wood chips, pre-soaked in water.
Cut of Meat: Chops
  • 8 cups Water
  • 1 cup Kosher salt
  • ½ cup Honey (or maple syrup)
  • 4 Double-cut pork rib chops
  • 2 cups Freshly pressed apple cider
  • ¼ cup Cider vinegar
  • 1 tbsp Cracked black pepper
  • ¼ cup Unsalted butter
  • 1 lb Butternut squash, peeled, seeded, and cut into ½-inch dice
  • 2 tbsp Hulled pumpkin seeds
  • 2 Gala apples, peeled, cored, and cut into ½-inch dice
  • ½ cup Fresh cranberries
  • Kosher salt and freshly ground black pepper
  • Fresh lemon juice
  1. Pork Chop Brine Preparation:
  2. Combine the water, salt and honey in a stockpot.
  3. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Put the pork chops in a shallow baking dish and cover with the brine.
  4. Cover and refrigerate for 1 hour.
  5. Glaze Preparation:
  6. Combine the cider and vinegar in a saucepan. Bring to a boil over high heat and cook for about 20 minutes, or until reduced to a thick, syrupy consistency.
  7. Stir in the cracked pepper. Set aside.
  8. Squash and Apple Preparation:
  9. Melt the butter in a large skillet over medium-high heat.
  10. Add the squash and pumpkin seeds and cook, stirring occasionally, for about 5 minutes, or until the squash begins to brown.
  11. Add the apples and cook for about 10 minutes, or until tender.
  12. Stir in the cranberries and cook for 1-3 minutes, until soft.
  13. Season to taste with salt, pepper and lemon juice. Keep warm.
  14. Pork Chop Preparation
  15. When the grill is at its hottest (when the coals are red and glowing and too hot to hold your hand over the grill for more than a couple of seconds), remove the wood chips from the water and carefully put on top of the coals. Wait for 1-2 minutes, or until the chips begin to smoke.
  16. Season the chops on both sides with salt and pepper and set on the cooking grate directly over the coals. Cook uncovered for about 4 minutes, or until browned.
  17. Brush the chops with glaze, turn and cook for 2 minutes, or until a thermometer inserted into the center of the chops away from the bone reads 140F.
  18. Transfer to a plate or cutting board and let rest for 5 minutes.
  19. Slice the chops and serve whole with the squash and apples.