Watch An Introduction to Meat

Name: An Introduction to Meat
Released: 2018-01-20
Cast: Steve Owens

2018
1 Season

This series Chef Steve Owens of Steve's kitchen, Introduces you to his world of Meat. From preserving cuts of Meat and taking you step by step through the curing process or just being playful with creative recipes such as Spicy Nutella Bacon. Ignite the butcher within you & learn what to do with the Pigs Head, how to make Beef Jerky with minimal equipment and tie a knot in your homemade sausages.

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Seasons

8. Pulled Pork Succulent on Brioche Sliders

January 20, 2018

Delicious Slow Roasted Pork, cooked to perfection and served in a soft Slider Roll. Pulled Pork makes great party food where everyone can dive in and help themselves. Fantastic!!!

7. Chocolate Nutella Spicy Bacon

January 20, 2018

Steve is having a bit of fun in this episode where he combines Spicy Bacon with delicious Nutella - Should they really go together?

6. Char Siu- Chinese BBQ Pork, Made Easy

January 20, 2018

In this episode Steve makes Chinese BBQ Pork or Char Siu, delicious and super easy to make.

5. Bacon Cheese Explosion - Steve's Kitchen an Introduction to Meat

January 20, 2018

A Bacon Cheese Explosion. Wow! it's a Party. If you Love Bacon, love Sausages and love Cheese then you'll love this recipe where Steve combines all three.

4. Jerky - Super Easy Beef Jerky with No Dehydrator

January 20, 2018

Beef Jerky - Yum Yum!! This can be expensive to buy but it is so easy to make. Watch how Steve turns a piece of Beef into beautiful tasting Beef Jerky and all without a dehydrator.

3. Brawn - How to Make a Brawn, Souse or Head Cheese

January 20, 2018

Continuing with the Meat Series, join Steve as he strives to use every part of the pig, including the Oink. In this episode Steve makes a delicious Brawn from a Pigs Head, you will not believe how tasty this is.

2. Sausage Making - An Introduction to Sausage Making

January 20, 2018

In this second episode of 'An Introduction to Meat' Steve encourages you to have a go at Sausage Making. Making your own sausages is possibly one of the most simplest and satisfying Charcuterie arts. The flavour combinations are endless and so, so delicious. Go on why not give it a go.

1. Guanciale - The Art of Curing Italian Guanciale

January 20, 2018

Steve begins this series 'An Introduction to Meat' with a wonderful Homemade Italian Guanciale made from the cheek of a Pig. It tastes fantastic and is simple to make. Home cured Pork couldn't get any better

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