Another pork aspic

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atomicsmoke

Master of the Pit
Original poster
OTBS Member
Apr 3, 2014
4,313
1,235
Toronto, Canada
From the same side of pig i shown in the headcheese/organ sausage thread.

https://smokingmeatforums.com/threads/no-christmas-without-headcheese-and-organ-sausage.270767/
2 trotters, 2 ears, spices and 1 carrot (not in the picture)....in the pressure cooker.
20171221_164223.jpg
 
Feet/ears after 2 h in the pressure cooker
20171221_202119.jpg


Picked the good stuff from the bowl and split it between three casserole dishes like this one
20171221_212524.jpg


Then they go in the cold room to spend the night.
 
Looks like this when congealed.
20171223_090658.jpg


Will scrape some of the fat (not on my share) , sprinkle it with good paprika and serve with horseradish.
 
Recipe must be cousin to hog head cheese. Looks good.
Old school recipes. Made in the dead of winter back then they didnt have many ingredients: garlic, dry spices, some root vegs. So headcheese, terrine, aspic all have the same foundation. More or less stock in the final product.

Also the pig part is relevant: head is a bit too fatty for aspic. Having a spoonful of cold fat in front of you (in an aspic serving) is not the same as fat mixed with meat in a sliced headcheese. I think.
 
Thanks for the reply...

BTW, what is your avatar a picture of?
One of my skis. Atomic Model "nomad smoke". Didnt realize until after i got them how well they represent me: nomad (i am an immigrant) ...smoke - doesn't need 'splaining.
 
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