Steady on, don't want to be getting above your stationI know, I know, it was just a flex that a kid from Hawthorn Ave who grew up with Chicken Soup on Chips as a regular meal was cooking a French terrine in a Bain Marie
Off Topic The cooking thread….
- Thread starter SW3 Chelsea Tiger
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The finished meal….washed down with a smile & lots of vino!!
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We had chippy chips and a mountain of pigs in blankets. Wish I’d eaten that.
Boned saddle of Rabbit, pork, chestnut and truffle stuffing, wrapped in home cured streaky bacon...
Dry run for Xmas.
Came out well.
Dry run for Xmas.
Came out well.
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Haven't had rabbit in a long time but in my defence it's because I could never catch the little ****ers.
Looks amazing. Any tips on home curing? I got some nitrate salt the other day and was going to have a crack at making pastrami.
You can't help the fact you're slow.Haven't had rabbit in a long time but in my defence it's because I could never catch the little ****ers.
Haven't had rabbit in a long time but in my defence it's because I could never catch the little ****ers.
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Stockholm Tiger.
This was a beef cheek I 'pastramied' a couple of months ago.
Use a brine calculator for an equilibrium cure using the weight of the combined protein and enough water to cover it to determine your salt and Prague powder measurements. That way if it has to stay in the brine a day or two extra it won't over-cure.
You really need 'jewellery' dealer's (sic) scales to get the nitrate salt accurate to 0.1g.
This one took 8 days to cure with brown sugar, garlic, bay, cloves, mustard seeds, coriander, juniper, allspice and a pinch of chilli flakes added, turning every day and keeping it submerged in the bowl by a plate - don't use anything metal to weigh it down as it can react and spoil.
Pat dry and leave in a heavily peppered, garlic powder, coriander, and paprika rub - don't put salt in the rub as it's already brined.
Leave overnight uncovered in the fridge to set the rub and then about a 6 hour smoke at 225f grill temp to160f internal - I used the Kamado with a mixture of beech and apple chunks as that's what I had. Be more sparing if you're using hickory or barrel oak.
Then double wrap in foil with tons of beef dripping (or lard will do) and finish to 205f internal in the oven at 325f. Or it was about 2.5 more hours at this point until probe tender throughout.
Might as well save your BBQ fuel at this point as it's getting wrapped to keep moisture in and the smoke has penetrated at this point anyway.
Rest at least an hour, then unwrap and cool a bit more and it should slice easily without breaking up like pastrami flavoured pulled beef.
Always slice across the grain.
Pickles recipe is just off Wilson's BBQ YouTube channel. Highly recommended.
The pastrami itself was inspired by the Leroy and Lewis method on YouTube.
Just remember to cook to probe temp/butter tenderness and not specifically time.
This was a beef cheek I 'pastramied' a couple of months ago.
Use a brine calculator for an equilibrium cure using the weight of the combined protein and enough water to cover it to determine your salt and Prague powder measurements. That way if it has to stay in the brine a day or two extra it won't over-cure.
You really need 'jewellery' dealer's (sic) scales to get the nitrate salt accurate to 0.1g.
This one took 8 days to cure with brown sugar, garlic, bay, cloves, mustard seeds, coriander, juniper, allspice and a pinch of chilli flakes added, turning every day and keeping it submerged in the bowl by a plate - don't use anything metal to weigh it down as it can react and spoil.
Pat dry and leave in a heavily peppered, garlic powder, coriander, and paprika rub - don't put salt in the rub as it's already brined.
Leave overnight uncovered in the fridge to set the rub and then about a 6 hour smoke at 225f grill temp to160f internal - I used the Kamado with a mixture of beech and apple chunks as that's what I had. Be more sparing if you're using hickory or barrel oak.
Then double wrap in foil with tons of beef dripping (or lard will do) and finish to 205f internal in the oven at 325f. Or it was about 2.5 more hours at this point until probe tender throughout.
Might as well save your BBQ fuel at this point as it's getting wrapped to keep moisture in and the smoke has penetrated at this point anyway.
Rest at least an hour, then unwrap and cool a bit more and it should slice easily without breaking up like pastrami flavoured pulled beef.
Always slice across the grain.
Pickles recipe is just off Wilson's BBQ YouTube channel. Highly recommended.
The pastrami itself was inspired by the Leroy and Lewis method on YouTube.
Just remember to cook to probe temp/butter tenderness and not specifically time.
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Invest in a ferret or two.Haven't had rabbit in a long time but in my defence it's because I could never catch the little ****ers.
He's got two, he's not known as Compo without good reason.
They were a hand picked brace but they were wild and not farmed. I did soak them overnight in a mild brine to get rid of some of the blood and gaminess though.
You try boning out the saddles of the smaller feckers. You'd need a scalpel and a surgeon's hand and then still probably go through the skin linking the saddles.
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Thought that was down to the wrinkly stockings and wellies.
Yeah, unfortunately the bit of band snapped holding his trousers up.
Luckily, Vern was there like a shot to help 'sort him out'...
Then the police arrived.
Cheeky pair of ****s, should have more respect for your elders.