Potted pork - an "East of the Iron Curtain" approach

[atomicsmoke]

Yes, it should be in the pot you plan to keep them in.

Plated with shredded cauliflower (w three cheeses)

IMG_20161211_194325.jpg

• atomicsmoke
• Dec 11, 2016

I keep the pot in the cold room.

 

[atomicsmoke]

Polenta cake ready to serve (from the oven)

IMG_20161211_193851.jpg

• atomicsmoke
• Dec 11, 2016

Money shot

IMG_20161211_194330.jpg

• atomicsmoke
• Dec 11, 2016

 

[myownidaho]

Daaammmnnn.... I've confited duck legs before but this is a whole new level.

 

[atomicsmoke]

Daaammmnnn.... I've confited duck legs before but this is a whole new level.

Same principle...just more variety.

 

[atomicsmoke]

Traditional Christmas dinner: potted pork with mashed potatoes and pickles.

IMG_20161225_194426.jpg

• atomicsmoke
• Dec 25, 2016

Just as traditional: cabbage rolls cooked with some smoked meat in the pot (this time some smoked belly and Canadian bacon)

IMG_20161225_194606.jpg

• atomicsmoke
• Dec 25, 2016

...Topped with sour cream.

 

[atomicsmoke]

Another good use of potted pork
http://www.smokingmeatforums.com/t/256320/another-dish-from-the-old-country-christmas-leftovers

 

[atomicsmoke]

Finished that bowl a few weeks ago....Time for a new batch.

Starting with clean lard ...From scratch.

Ground leaf fat going into the oven

IMG_20170204_122821.jpg

• atomicsmoke
• Feb 4, 2017

 

[atomicsmoke]

Done

IMG_20170204_172027.jpg

• atomicsmoke
• Feb 4, 2017

Nice, clean lard...Perfect for pastries

_20170204_172711.JPG

• atomicsmoke
• Feb 4, 2017

The bits that escaped the strainer will settle at the bottom when it solidifies

 

[nicefly]

Checking this out to remind me to do a bit of research on this.  Looks interesting.

 

[atomicsmoke]

Snow white almost odorless lard

IMG_20170205_141242.jpg

• atomicsmoke
• Feb 5, 2017

 

[atomicsmoke]

Leaf fat rendering is fascinating: when it starts melting it gives this strong pork (read sh!t) smell. Really really strong. It slowly goes away...By the time is finished it just smells like lard...Very faint.

After solidifying there is almost no smell at all.

 

[atomicsmoke]

First load is some (uncooked) smoked loin ends, smoked sausage, garlic sausage (not mine).

IMG_20170211_104458.jpg

• atomicsmoke
• Feb 11, 2017

Cut up

IMG_20170211_105441.jpg

• atomicsmoke
• Feb 11, 2017

 

[atomicsmoke]

After some skimming

IMG_20170211_134452.jpg

• atomicsmoke
• Feb 11, 2017

 

[atomicsmoke]

Fresh meat left with spices overnight...Butt , leg ribs

IMG_20170211_123658.jpg

• atomicsmoke
• Feb 11, 2017

 

[atomicsmoke]

Sausage, smoed loin done

IMG_20170211_142048.jpg

• atomicsmoke
• Feb 11, 2017

 

[atomicsmoke]

Meat going in next

IMG_20170211_141923.jpg

• atomicsmoke
• Feb 11, 2017

 

[atomicsmoke]

Meat done

IMG_20170211_163033.jpg

• atomicsmoke
• Feb 11, 2017

 

[atomicsmoke]

Ribs cooked

IMG_20170212_182536.jpg

• atomicsmoke
• Feb 12, 2017

 

[atomicsmoke]

Assembled

IMG_20170212_195846.jpg

• atomicsmoke
• Feb 12, 2017

Lard added

IMG_20170212_200052.jpg

• atomicsmoke
• Feb 12, 2017

 

[atomicsmoke]

First dish from this batch: polenta cake.

Heated up the meats in a frying pan, cut up the sausages and shredded the meats with a fork. Made polenta with a little more water than usual.

Spread meats and grease at the bottom of a large cast iron pan. Pour some polenta over it, using a greased spoon flatten and even it out. Grate cheese (mozarella, parmi, blue), top with meats and repeat at least twice .

Bake in the oven uncovered (egg can be added minutes before removing from the oven).

Great winter food.

_20170220_111026.JPG

• atomicsmoke
• Feb 20, 2017