Bottom of the freezer terrine

[atomicsmoke]

I have half a pig incoming soon. Need to clear some freezer space. I saved some pig skin for cracklings...that's off the table now. I found a buffalo oxtail, a pig spine bone and a bresaola that didnt really like.

The pig bone with some vegs

Oxtail half way thru cooking

Cooked the tail for 1.5h in pressure cooker than added the pig bone, vegs and dried beef

Meat cooked

And picked/pulled

Will be back soon

 

[chilerelleno]

Should I toast the brioche now or later?

 

[atomicsmoke]

Sorry....had to take a break on this...had something going on last night.

I cooked the skin in the pressure cooker for an hour

Scraped off fat and cut in strips.

There is a smoke component...notice the darker skin? Is from 2 slabs of bacon.

 

[atomicsmoke]

Should I toast the brioche now or later?

Get it ready for tomorrow. Horseradish too.

 

[idahopz]

I love it! Pig skin is a favorite of mine, and the sticky gelatinous texture is one of a kind

 

[mike5051]

It looks great! I had to look up bresaola, don't think I'd like it. I'm not a fan of dry aged beef.

Mike

 

[atomicsmoke]

Meat and skin mixe up

Broth being reduced

 

[atomicsmoke]

Assembled and weighted

 

[crazymoon]

AS, looking tasty!

 

[atomicsmoke]

Time to enjoy the fruit of my labour

With horseradish prepared with apple and sourcream

 

[atomicsmoke]

There is less liquid in between the meats: i am guessing due to using more skin...which lies flat ...this is close in appeance to the pressed pig ears i had this summer in the Far East.

I was planning to copy the method....looks like i got it.

 

[crazymoon]

AS, I would love a few slices of that! like

 

[atomicsmoke]

And the 2nd brick

 

[crazymoon]

AS, Another fine brick!