I have arranged for a whole hog next month so I need to clear some space in the freezer.
This is one of the methods my parents (and millions others) used to preserve meats when big a$$ freezers were not common. Once cooked, the meats were stored in lard in a vessel like this.
Every once in a while we would fish out a few pieces, fry them quickly and have a delicious , quick meal. As long as the meat was covered back it would last a long time at room temps. It was always fun digging pieces out, not knowing what you will get (you will see why).
I will confit the meats at higher temps than duck confit (confire = to preserve in French).
Started with some pork sirloin and jowl (that was butchered (badly), not worth curing/drying it).
Cut up the meat in large chunks, then left overnight with salt, pepper, cracked pepper, juniper berries and bay leaves. Washed next day, dried and cooked for more than 4h in a Dutch oven, in the oven.
Breaks apart with the back of the fork
Draining
Will save these in the fridge until the next components are done: smoked meats and sausages.
This is one of the methods my parents (and millions others) used to preserve meats when big a$$ freezers were not common. Once cooked, the meats were stored in lard in a vessel like this.
Every once in a while we would fish out a few pieces, fry them quickly and have a delicious , quick meal. As long as the meat was covered back it would last a long time at room temps. It was always fun digging pieces out, not knowing what you will get (you will see why).
I will confit the meats at higher temps than duck confit (confire = to preserve in French).
Started with some pork sirloin and jowl (that was butchered (badly), not worth curing/drying it).
Cut up the meat in large chunks, then left overnight with salt, pepper, cracked pepper, juniper berries and bay leaves. Washed next day, dried and cooked for more than 4h in a Dutch oven, in the oven.
Breaks apart with the back of the fork
Draining
Will save these in the fridge until the next components are done: smoked meats and sausages.
