Poor Man Terrine W/Qview

Discussion in 'Poultry' started by africanmeat, Sep 22, 2011.

  1. africanmeat

    africanmeat Master of the Pit OTBS Member

    This is an old Romanian poor man dish the I adjusted to our times and for smoking,
    It is a simple dish but it takes time to do . it can be done with beef ,pork, or chicken .
    If it is beef or pork you must us the feet .
    Ok here it go’s
    Smoked a chicken with no skin

    Pulled the meat of and put aside

    Put the bones in a big pot with water, salt, pepper , cumin and cook it till reduced by ¾
    I strain it through a filter or kitchen paper ,till clear .





    Hard-Boil 2 eggs
    Organize all in a dish and pour the stock over it let it cool ,cover it and then move it to fridge
    Over night .






    Cut a piece add mustard





    Bon appétit
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    That looks like a very hearty and satisfying dish Ahron. Nice tutorial too
  3. fpnmf

    fpnmf Smoking Guru OTBS Member



  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Use finely chopped pork butt and snout, add a good deal of seasonings including green onion and we call it Hogshead cheese.  If you are uncomfortable that the stock will not set properly  toss in a bit of unflavored gelatin.

    Thanks for the tutorial,  I haven't done this in a while and with football season in full swing and the holidays coming up it's a favorite when sliced very fine and served with crackers and mustard.
  5. roller

    roller Smoking Guru SMF Premier Member

    My Dad lived on Hoghead cheese...dont ever warm it up in the microwave...[​IMG]
  6. venture

    venture Smoking Guru OTBS Member

    Looks great!

    Good luck and good smoking.
  7. I haven't had head cheese in forever! my grandfather used to love it!

    I loved it too, thinly sliced with vinegar.
  8. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Just like the terrine if you put it in the Micro you get a delicious thick soup!

    I guess another version is called Sousse?  Basically the same thing but not as spicey if I understand.
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Thank you.Ahron, sounds like a good recipe,I've got it and will try soon[​IMG]. Got to be better tham the Clown's Burgers[​IMG]LOL
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks ,yes it is a good combo of flavors.


     Thanks .the Romanian call it jelly foot .now i know the name in English

      Thanks. i love it cold from the fridge
  11. africanmeat

    africanmeat Master of the Pit OTBS Member


    I add sometime crash garlic in the mix


    Thanks this way you have a meal and soup and you don't throw anything away
  12. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thanks for the tutorial Ahron, I plan on getting into terrines this winter and never thought about smoking the meat first. It's on my to do list now.

  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yet another great recipe Ahron!

    Thank you for sharing it with us!
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Very Cool !!!!!

    Aaron = Never boring !!!!


  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Ahron, mornin'...... Just saw this... Is that gelatin from the bones there ??? Wow... The flavor profile must be incredible... I gotta try that, I did not realize you could make the gelatin from yard bird, I thought only beef, pork etc were the main ingredients... Stupid me.. Magnum Jewish penicillin in a slice... great idea... Dave
  16. billyj571

    billyj571 Smoking Fanatic

    Nice job thanks for sharing
  17. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I never had one with Smoked Chicken...A couple generations of family made them with Pigs Feet and Cheffie daughter Casey did one with Rabbit that was good.

    If I may make a suggestion...A rough cut Onion, Celery and Carrot will add a lot of Depth to your Broth, and Thyme and Bayleaf is great too...Classic French preparation.

    For others making this Terrine, remember... Flavors are Muted when served Cold. If you think it is perfect when you taste it Hot it will be Flat when cold, so just before assembly, adjust the Seasoning, Salt, Pepper, Etc. so it seem just alittle too much...Then the Flavor will be Perfect when Served Cold...JJ
  18. kielbasa kid

    kielbasa kid Smoke Blower


    We called it "sjimnah noygee" but that's phoenitic. A "High-Class" Polish friend said it was, "sjimnah na na nogoo".

    So; how is it written?

    It needs vinegar spritz on top. 

    My father was into pigs feet but my mother was for turkey neck.

    Me? No thanxs!  Can't abide gelatin.


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