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

[atomicsmoke]

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.

 

[atomicsmoke]

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.

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• atomicsmoke
• Jan 23, 2016

 

[mowin]

Gosh that looks good. Still waiting for my butcher to get mine. He forgot last week.

 

[mowin]

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.

 

[atomicsmoke]

It's been 4 days. Verdict?

 

[mowin]

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. Thumbs Up

 

[atomicsmoke]

Happy you liked it.

 

[atomicsmoke]

Got some backfat from the pig farmer...so here we go again.

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• atomicsmoke
• Mar 25, 2016

Nice and thick (well...on one side)

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• atomicsmoke
• Mar 25, 2016

 

[atomicsmoke]

...and resting....

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• atomicsmoke
• Mar 26, 2016