Off Topic The cooking thread….

This is how I do mine

1. soak in a brine mixture overnight (I use bin bags) - brine water, vinegar and seasoning (whichever one you’re using)
2. Pat dry and absolutely cover it with your seasoning (you can score the fat and insert the seasoning in this too)
3. Cook on low heat about 110, time dependent on weight of joint - if you have a food temp then you can check this way otherwise stick a knife through it and see if it goes in easy
4. Pull joint apart, mix in some more seasoning
5. Cook sauce separately then mix
6. If meat has cooled down, pan fry with butter, then mix in sauce.

 

Basically what I’ve done - step 1. Just dried, seasoned and straight in to slow cook. Only done 2 from scratch before. I’ve had a smoker now for 3 years but still never got round to doing one properly.

 

Bit late to this one but I''d expect you"d be better cooking it with the broth, as its loin.

 

Pre match brekky for us, teenage son says do you think we should have a beer with it? Go on then….
C’mon city. UTT

 

Please tell me that ones getting brown sauce

 

Of course it is - it's the law!

 

That bread looks a bit proletarian for someone from the Aga class- where's the artisan sourdough?

 

standard white bread for me!!

 

I agree - it's the only choice, though a soft bap is a great alternative. Believe it or not, some people don't butter the bread - also an essential component, much as it is in a chip butty.

 

Ordinary white bread or bap should be buttered with the bacon fat. Trouble is a lot of bacon these days is full of water which just isn't the same.

 

Still needs butter though!

 

Only because there isn't enough fat!

 

Have both! Live on the edge!

 

Dry cured streaky, plenty of 'renderings' (and not white gunk) for a dip - only enough for two slices though

 

It’s in, a mixture of chicken broth, apple and pineapple juice and apple cider vinegar. It smells like puke but the flavours will cut into the pork hopefully. Expect I will let it sit on low for about 8 hours.

Will let you know how it shreds and if it’s drier than ghandi’s flip flop or not. The plan is the bbq sauce and a good rest should moisturise the shredded meat and soften it up.

 

It worked perfectly. Noticeably way less fat, which you can tell in the flavour and texture when you’re eating it on its own, but also much healthier and it’s still really good. Also used way less bbq sauce. Came out really nice and tender and moist, I had it in pulled pork and halloumi burgers. Will definitely do this way again.

 

Had liver and onions with mash and savoy last week, very tender and flavoursome.

 

Did you brine it first or not? I couldn’t work out your answer.

 

****ing hate liver, my Mum used to force it down me quite literally. I then got to the point where I realised they would let me leave my mash so I started hiding it in my mash and leaving it. Didn’t last long though, they soon caught on.


Ironically, I love pate.