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A pig's (nose to) tale - poached fat with garlic and paprika - Page 3

post #41 of 49
Thread Starter 
You could smoke before , but you will lose some of the smoke flavour in the poaching water. When I made this last year I smoked after.
post #42 of 49
Thread Starter 
I eventually vacpac-ed what was left. I just opened one package (a week later) and noticed how nice the garlic/paprika topping got "embedded" in the fat.


Edited by atomicsmoke - 1/23/16 at 10:33am
post #43 of 49
Gosh that looks good. Still waiting for my butcher to get mine. He forgot last week.
post #44 of 49
Backfat is poaching. Garlic paste made. I'll be putting it in my project fridge in a hr or two for a 2-3 day nap.
post #45 of 49
Thread Starter 
It's been 4 days. Verdict?
post #46 of 49
Quote:
Originally Posted by atomicsmoke View Post

It's been 4 days. Verdict?

I actually went downstairs to get the pieces about the same time you posted.

The smell... well I love garlic
On one piece, I put a light coat of salt and pepper, probably more salt than pepper on the bottom, with the garlic and paprika on top.
The other just had the garlic paprika.

Both were excellent, with a slight nod for the salt, pepper piece.

Overall great snack. Thanks for sharing your recipe. icon14.gif
post #47 of 49
Thread Starter 
Happy you liked it.
post #48 of 49
Thread Starter 
Got some backfat from the pig farmer...so here we go again.


Nice and thick (well...on one side)
post #49 of 49
Thread Starter 
...and resting....
Edited by atomicsmoke - 3/26/16 at 10:20am
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