Post by smokey on Dec 5, 2014 13:14:21 GMT 10
I'd like to make a terine out of a couple of hocks but more in the style of brawn or head cheese.
That is plenty of gelo rather than compressed meat with minimal gelo section.
Im fine with sorting how to do that but I've come to a cross road as to ham or cure the hocks first.
One large terine tin is a lot and will need to last as its for sandwiches.
I notice head cheese does not use cured pigs heads so if that is the flavour profile Im looking for, Sould I forget about haming the hock substitute ?
That is plenty of gelo rather than compressed meat with minimal gelo section.
Im fine with sorting how to do that but I've come to a cross road as to ham or cure the hocks first.
One large terine tin is a lot and will need to last as its for sandwiches.
I notice head cheese does not use cured pigs heads so if that is the flavour profile Im looking for, Sould I forget about haming the hock substitute ?
