Bottom of the freezer terrine

Discussion in 'Nose to Tail' started by atomicsmoke, Dec 2, 2017.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I have half a pig incoming soon. Need to clear some freezer space. I saved some pig skin for cracklings...that's off the table now. I found a buffalo oxtail, a pig spine bone and a bresaola that didnt really like.

    The pig bone with some vegs
    20171202_114924-1.jpg
    Oxtail half way thru cooking
    20171202_115033-1.jpg
    Cooked the tail for 1.5h in pressure cooker than added the pig bone, vegs and dried beef
    20171202_115212-1.jpg

    Meat cooked
    20171202_142833-1.jpg

    And picked/pulled
    20171202_145001-1.jpg

    Will be back soon
     
    idahopz likes this.
  2. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Should I toast the brioche now or later?
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Sorry....had to take a break on this...had something going on last night.

    I cooked the skin in the pressure cooker for an hour
    20171203_113547-1.jpg

    Scraped off fat and cut in strips.
    20171202_163738-1.jpg

    There is a smoke component...notice the darker skin? Is from 2 slabs of bacon.
     
    idahopz likes this.
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Get it ready for tomorrow. Horseradish too.
     
  5. idahopz

    idahopz Smoking Fanatic

    I love it! Pig skin is a favorite of mine, and the sticky gelatinous texture is one of a kind
     
  6. mike5051

    mike5051 Master of the Pit SMF Premier Member

    It looks great! I had to look up bresaola, don't think I'd like it. I'm not a fan of dry aged beef.

    Mike
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Meat and skin mixe up
    20171203_194852-1.jpg

    Broth being reduced
    20171203_195104-1.jpg
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Assembled and weighted
    20171203_201251-1.jpg
     
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AS, looking tasty!
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Time to enjoy the fruit of my labour
    20171205_170545-1.jpg
    20171205_170756.jpg
    20171205_171627-1.jpg

    With horseradish prepared with apple and sourcream
    20171205_172328-1.jpg
     
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    There is less liquid in between the meats: i am guessing due to using more skin...which lies flat ...this is close in appeance to the pressed pig ears i had this summer in the Far East.
    20170618_142143-1.jpg

    I was planning to copy the method....looks like i got it.
     
    crazymoon likes this.
  12. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AS, I would love a few slices of that! like
     
  13. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    And the 2nd brick
    20171209_150135-1.jpg

    20171209_150635-1.jpg
     
  14. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AS, Another fine brick!
     

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