Bottom of the freezer terrine

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atomicsmoke

Master of the Pit
Original poster
OTBS Member
Apr 3, 2014
4,313
1,235
Toronto, Canada
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
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Oxtail half way thru cooking
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Cooked the tail for 1.5h in pressure cooker than added the pig bone, vegs and dried beef
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Meat cooked
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And picked/pulled
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Will be back soon
 
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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
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Scraped off fat and cut in strips.
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There is a smoke component...notice the darker skin? Is from 2 slabs of bacon.
 
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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
 
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.
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I was planning to copy the method....looks like i got it.
 
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