Pig jam, redux. Re-pig.
Jan. 10th, 2013 10:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pig Jam, the cured version.
Start with 2 1/2 pounds of fatty pork shoulder. Chop finely with 2 Tbsp salt, 2 Tbsp sugar, 1/8 tsp curing salt #1. Add in flavorings like fennel seed, mustard seed, pepper, and sage. Entirely up to you.
(I used:3-4 cloves garlic; 1 Tbsp pepper; 1 tsp fennel seed; 2 tsp oregano.)
The trick here is you need a big stone mortar and you want to pound the ingredients very, very finely. It's something like making mortadella, another cousin. It will take a while. (A fud processor will probably work, too. Which is what I used.) While pounding toss in a couple of ice cubes, one at a time, every couple of minutes. You'll see the mix turn into a kind of thick meat batter. Spoon into little jars. Top with some melted lard (I used duck fat) and seal. Let sit 2-3 months in a cool dark place. Spread onto some crusty bread and eat.
What worked: We gave these out as Twelfth Night presents. I liked it.
What didn't: The under-spicing I noted when fresh was even more noticeable now. More pepper! More oregano! More garlic!
Will I make it again? Sure!
Start with 2 1/2 pounds of fatty pork shoulder. Chop finely with 2 Tbsp salt, 2 Tbsp sugar, 1/8 tsp curing salt #1. Add in flavorings like fennel seed, mustard seed, pepper, and sage. Entirely up to you.
(I used:3-4 cloves garlic; 1 Tbsp pepper; 1 tsp fennel seed; 2 tsp oregano.)
The trick here is you need a big stone mortar and you want to pound the ingredients very, very finely. It's something like making mortadella, another cousin. It will take a while. (A fud processor will probably work, too. Which is what I used.) While pounding toss in a couple of ice cubes, one at a time, every couple of minutes. You'll see the mix turn into a kind of thick meat batter. Spoon into little jars. Top with some melted lard (I used duck fat) and seal. Let sit 2-3 months in a cool dark place. Spread onto some crusty bread and eat.
What worked: We gave these out as Twelfth Night presents. I liked it.
What didn't: The under-spicing I noted when fresh was even more noticeable now. More pepper! More oregano! More garlic!
Will I make it again? Sure!
