Another smoked hock terrine

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atomicsmoke

Master of the Pit
Original poster
OTBS Member
Apr 3, 2014
4,313
1,235
Toronto, Canada
I've been making a lot of terrines lately. We just love them.

We also love meat cooked on the bone, bone broths, aspic, headcheese. I grew up with these.

Turns out we were onto something: Meat (slow) cooked on the bone in general and bone broth in particular are one of the 4 pillar foods according to Dr Care Shanahan, nutritionist for LA lakers. Bone broth is being credited with the recovery of Kobe Bryant from his knee injury.

The other three pillar foods in her research are organs (check), fresh food (raw vegs) and fermented/sprouted foods.

Here is the hock, cured and smoked. 1672g after smoking.

I saved the bones from some smoked turkey legs we had this week.will be adding them to the pot.
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  Ok I'm watching. I had to google it to find out what it was ... So now I'm interested...

Incredible the scope of creations on this site!!!! 
 
Atomic....   It's nice you showed a "failure" so to speak...  Not really a failure if the flavor profile and texture of the meat has been achieved....  

So the gelatin didn't coagulate...  Considering the "rest of the story", it's a good meal or 6....

What can we look for, or do, to get the coagulation satisfactory....  

I have no idea of your process or ingredients...  maybe I was napping during that lecture.....
 
Dave,

It's not like it was a surprise. I kind of expected it. I could have turned the heat high to evaporate the water faster, but I prefer the simmer to preserve as many nutrients as possible. That didn't fit in my time frame, hence the soupy gel.

The process: cook the hocks with spices in water that just covers it. Simmer,not boil. As liquid level drops you will need to turn the hock a few times, so it cooks evenly. Hock is done when meat falls of the bone. Pick the meat, return the bone into the pot and continue cooking until you have little liquid left. For a large hock 1L of liquid will be "strong enough" to hold the shape. If you don't plan to use the leftover broth cook until you are left only with as much as the terrine needs.

Line a terrine-shaped pan with saran wrap, put the pulled meat in it, hit the pan on the counter a few times, laddle the broth over the meat until it covers it, gently hit the pan on the counter again. Let it cool, then fridge overnight. Flip it on a board next day.

Spices I used: juniper berry, whole pepper, bay, whole coriander. Although I didn't use it this time garlic is perfect for this. Soon I will try cumin, clove, maybe even cinnamon.
If you check my other terrine threads: some have vegetables in them. Depends what your preferences are.

P.s. you can go the easy way and use gelatin if you don't feel like cooking down the broth.

For turkey I would use gelatin anyway.
 
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I'd still dig into it!

I'm going to try one of these in the next couple of weeks. I'll probably bend your ear a bit before I do.
Don't think I fret about the appearance. It would have been important if it were for a gathering. This time is just a family appetizer.

Bend away.
 
Atomic...  I recently began using this stuff....  I made apple pie filling adding it...  made a pie and there was NO off flavor.. NO added flavor...  the filling was the best have ever made...  the apple flavor came through better than I expected.....    It is a commercial product that is difficult to find...   I do recommend it...  a little goes a long way if you decide to try it... 


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