In this video, Binging with Babish is making a sandwich called the "Brood Witch" which consists of five types of homemade lunch meats: honey baked ham, pastrami, mortadella, pepper turkey, and roast beef. The meats are made from scratch using various curing and cooking processes. The video also features the making of bread and a special mayo. The sandwich is assembled with the meats, bread, mayo, and some store-bought cheese and lettuce. The final product is a massive sandwich with a unique appearance, shaped like a witch with horns and a tail made from bread.
Here are the key facts extracted from the text:
1. The episode is sponsored by Simply Safe.
2. Simply Safe is a home security system with no contracts.
3. To make honey baked ham, a cure is created by combining 10g of pink curing salt, 50g of kosher salt, and 1 gallon of distilled water.
4. The cure is enough for a 3-pound piece of pork boneless shoulder.
5. The pork is cured in the solution for 3-5 days, depending on thickness.
6. After curing, the pork is patted dry, roasted at 300°F for 2-3 hours, and broiled briefly for a dark crust.
7. To make pastrami, a brisket is divided into lean and fatty portions.
8. A cure is made with pickling spices, frog powder, brown sugar, kosher salt, and distilled water.
9. The brisket is cured in the solution for 3-5 days, then desalinated, cooked, and smoked to create pastrami.
10. To make mortadella, 2 pounds of fatty pork belly is used.
11. The pork is removed of skin, cut into chunks, separated into fatty and lean groups, and ground with spices and salt.
12. The mixture is then emulsified with red wine and ice water, formed into a log, and chilled for 24 hours.
13. The mortadella is then sous-vided at 158°F for 4-6 hours, cooled, and sliced.
14. To make the sandwich bread, 510g of bread flour, 20g of sugar, and 10g of instant yeast are combined with milk, oil, egg, and red food coloring.
15. The dough is mixed, proofed, and baked at 350°F for 18 minutes.
16. To make the mayo, 2 eggs, dijon mustard, lemon juice, garlic, and kosher salt are blended, then topped with neutral oil and immersion-blended.
17. The sandwich is assembled with the homemade mayo, dijon mustard, and cold cuts, including mortadella, ham, turkey, pastrami, and roast beef.
18. The sandwich is topped with cheddar and provolone cheese, lettuce, and sun-dried tomatoes.
19. The sandwich is finished with a smear of mayo and mustard, and the horns and tail are attached.