I got inspired by Smoking B s great showcase so I figured I would make a classic French version from my Pork & sons cookbook.
So I look in freezer 1 no hocks,better get to Chinatown. Buy up bring it home on the light rail look in freezer 2 Ham hocks x2 + 2 frozen un cured unsmoked hocks.
Anyway its winter here almost bit hard to take it seriously in shorts & t shirts with people still ocean swimming but its what you are used to. So I will make a bunch of hocks & some ribs in my version of brine. They are great for soups etc.
Let them sit for a week then smoke them as per usual.
I bought these big bottles(2 litres) of German beer way back as Xmas presents 2012 This guy out of date its a 2 litre bottle Altenmunster ,next to it is Coopers Stout great Aussie brewers ,the rest of my brine is water,brown sugar,salt,bay leaf ,chopped oranges,Cure 1.
The terrine is going to be a sort of layered deal,I will have a buffer of a green herb mix between the meat. Parsley,some cooked shallots & garlic all pureed together,then build it up the stack. I will boil a couple of pigs feet with the hocks to get the extra gelatine when I get rolling.
I will take the finished product to a lunch next week.
I buy EVO in 20 litre drums from the farm gate then break it down between my friends so the bottles will come in handy.