3 weeks in brine, refreshed, dried to pellicle, smoked for about 48h
Can't wait to make some beans on these.
Can't wait to make some beans on these.
Aspic? I think head cheese is an aspic too.I've seen trotters done this way too. I don't make them like that....we save them for aspic.
I have always wanted to try my hand at a proper british pork pie and the gelatin is the base for them.It is. But I like mine "soupier".
http://www.smokingmeatforums.com/t/160690/pork-aspic-apetizer