Poached backfat with garlic and paprika

[atomicsmoke]

This year I am trying a jowl as well.

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• atomicsmoke
• Dec 17, 2016

Going for a simmer.

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• atomicsmoke
• Dec 17, 2016

 

[atomicsmoke]

Garlic paste ready

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• atomicsmoke
• Dec 17, 2016

 

[atomicsmoke]

Cooling

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• atomicsmoke
• Dec 17, 2016

 

[crankybuzzard]

I'd like to know more about how this was made.

 

[atomicsmoke]

Poached with peppercorn, bay leaves until fork tender.

 

[atomicsmoke]

Garlic paste applied (still warm)

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• atomicsmoke
• Dec 17, 2016

Szeged paprika layer

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• atomicsmoke
• Dec 17, 2016

 

[atomicsmoke]

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• atomicsmoke
• Dec 18, 2016

 

[atomicsmoke]

After some smoking

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• atomicsmoke
• Dec 21, 2016

 

[chef jimmyj]

Since fat is flavor, that must be amazing! Is it eaten hot or cold and what are the accompaniments?...JJ

 

[atomicsmoke]

We eat it cold with mustard or horseradish. Crusty bread.

 

[smokin jay]

Sounds very tasty!

 

[disco]

Looks good!

Disco

 

[atomicsmoke]

Part of a Christmas charcuterie board: Headcheese, coppa, store bought salami, poached backfat with garlic and paprika,smoked lardo, organ sausage, classic smoked dry sausage.

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• atomicsmoke
• Dec 25, 2016

 

[redheelerdog]

That is beautiful Atomic, a fine Christmas Charcuterie assortment indeed. I would love to sample all of those.

Very nice.

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• redheelerdog
• Dec 25, 2016

Merry Christmas and Happy New Year. Looking forward to some good projects in 2017.

 

[atomicsmoke]

Merry Christmas and Happy New Year to you too rhd and thank you for the compliments. While tasty this is simple old school meats we have every Christmas (exception being coppa and salami-wanted some leaner meat for folks who disagree with organ and fat).