The Corned Beef I am using is called the Point Cut (also know as the Deckel). It has more fat and is usually less expensive than the Flat Cut. I am going to trim away as much fat as possible and replace it with Bacon. This will be ground to a coarse mixture The stuffing will be a Mushroom, Shallots, Garlic and Cheddar Cheese mixture. The meat and filling will be shaped into a log and wrapped with Caul Fat. What is Caul Fat? It is a lacy fatty membrane that encases the internal organs of an animal. It is not as gross as it sounds. It will hold everything together. By the time everything is cooked the Caul Fat will have melted away.
5 pounds of Corned Beef (Point Cut)
¾ pounds of Bacon
¾ pounds of Cheddar Cheese (grated)
1 clove garlic (diced)
2 medium Shallots (diced)
1 pound Caul Fat
salt and pepper
¾ pound mushrooms (sliced)
Make sure your Corned Beef is chilled. Trim away as much fat as you can. Slice into strips so it will fit into your Meat Grinder. I am using a Kitchen Aide Mixer with a meat grinder attachment. Use the coarse grind die and grind the beef and the bacon together. Mix together and chill.
Take some oil and heat in a skillet pan. When the oil is hot add the garlic and shallots. Cook for several minutes and add mushrooms. Cook until mushrooms have given off their liquid. Chill this mixture.
Now that the mushrooms are nice and cold, mix with cheese. Use a large piece of parchment paper and spread your meat mixture into a rectangular shape. Lay cheese right down the center. Lift the edge of the parchment paper and roll mixture into a log shape. Seal all the edges by patting meat together. You do not want any cheese to escape.
Lay your Caul fat on a cutting board. Place meat log in center. Wrap the Caul Fat around the mixture. You then need to secure it with some string. It is a good thing that I was a Boy Scout a long, long time ago. Put Meat Log back into refrigerator.
I will be smoking the Log with Applewood in the Rocky Mountain Smoker. The ideal cooking temperature will be 225-250 degrees. It will take aprox 3 hours or until the internal temperature of the meat is 165. When you are measuring the temperature make sure the probe is in the meat and not the cheese center. I cannot stress the importance of this next step. When you have removed your meat from the smoker let it rest. Let it rest for at least 40 minutes. If you do not let it rest, the cheese mixture will just ooze all over your cutting board. Just like I did. It was delicous!