Toggle sidebar

Duck score

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Whole thread very interesting.

What do I know ??, I just smoke and eat the whole Duck w BBQ sauce.

Very interesting.

Myself, I no parlevoo francais.        Caveman Marc

(Grunts)
 
Last edited:
Take that terrine to the county fair and win first place BLUE RIBBON....  
first.gif
 ...
 
Looks like enough Horseradish and peppers to keep sinuses clear for a few days.

I do love Horse myself, learned it from old Ukrainian Grandpa Ivan, NEVER ran out of it, almost for every meal.

His two condiments were Horse,  and Sour Cream, (never mixed for him)

I'm curious, that Terrine - What is the ideal traditional serving temperature?

I assume chilled, but how chilled?

Like Cheeses, I like mine best after sitting out covered w a loose cloth for like 2 days till it starts to slightly dehydrate and begins to sweat the fat.

And I'll bet you made the peppers.

Very creative labor of love stuff.     Marc
 
Last edited:
That's not full strength horseradish. My family can't handle the pure stuff.Is mixed with shredded apple and sour cream. Lovely flavour blend and creamy texture. Is so good you can just spread it on bread.

Those are not peppers but caper berries. Perfect for terrine and other (cooked) charcuterie.

If it's this type of terrine (packed hot with boiled down broth) I recommend taking it out of the fridge just before serving. The jelly will otherwise become runny.

If it's a terrine cooked baigne-marie , has no jelly in it, so it is OK to serve at room temp.

In my opinion most charcuterie is best at room temperature; otherwise flavours are muted, the oils are solidified.

Appreciate the compliments.
 
Francois Atomic - Thank you for a very communicative full answer.

Again, VERY interesting stuff, way beyond my stuff.  

And, probably you prepared the caper berries?

OMG.                  Marc
 
Last edited:
As you've seen if you follow the thread most is just old school cookery. If you enjoy the result is worth the time we put in.
 
When I pair them up like this ...Two months...Or even longer. The skin/fat slows down the process. When hanging singles they are done in two weeks.
 
atomicsmoke said:
When I pair them up like this ...Two months...Or even longer. The skin/fat slows down the process. When hanging singles they are done in two weeks.
Click to expand...
Thanks! The recipes I've seen calls for doing it in pairs. Now that I've done the UMAi bag thing, this is added  to the list. Looking forward to seeing the final product!
 
Pairing them up gives you a softer meat. We like that, but some people can't palate soft uncooked meat.
Just a word of caution....depends on your palate.
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

Chris_in_SoCal
Holey Mole Enchiladas
Replies
8
Views
435
Poultry
gmc2003
gmc2003
J
Steppin up our game
Replies
14
Views
1K
Roll Call
912smoker
912smoker
chopsaw
Another " Gut instinct " Goodwill score .
Replies
9
Views
448
Blowing Smoke Around the Smoker.
chopsaw
chopsaw
3roosters
Need HELP (lol)
Replies
36
Views
2K
Smoked Cheese
tallbm
tallbm
jcam222
Garlic Fire and Redrum Hot Sauces
Replies
16
Views
774
Sauces, Rubs & Marinades
yankee2bbq
yankee2bbq
L
Lucked into an original New Braunfels
Replies
21
Views
2K
Wood Smokers
linvillegorge
L
F
Not bad for $5
Replies
14
Views
2K
Slicers, Grinders, Tools, Equipment
Florida Chris
F
auerjr
Moose Hot Dogs (pic heavy)
Replies
45
Views
3K
Sausage
auerjr
auerjr

Latest posts

Hot Threads

Top Bottom
Back
Clicky