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Last week I got a pig and cut the head in half, put it the trotters, heart , tounge, and kidneys into a brine for 5 days



rinsing brine off in the sink



all into a big pot



a few bay leaves, peppercorns and an onion



bring to boil them simmer for 6 hrs. remove and let cool to handle



remove meat from bones



chop meat



reduce strained broth



add all ingredients and spoon into loaf pans to cool nd set up


finished

Nice looking Parsley Seriously though, that brawn looks superb.

Dave

That's unusual, never tried brawn with kidney in it.. and doubt I ever will, I just have to have them with a fried egg or as part of a full English..

Regards, Paul Kribs

Looks great, I'm making some brawn next week, I wasn't going to brine my head. EDIT:- (pig's head not my head!)

Do I have to brine it first?

Thanks,

Sojourn

Paul does in this recipe here:

http://forum.sausagemaking.org/viewtopi ... ight=brawn

but I have also seen recipes that don't.

Dave

Sojourn:

I wasn't going to brine my head. EDIT:- (pig's head not my head!)

I would love to see a picture of you brining your head...I think a snorkel and goggles would be required

Nice one. I love brawn and make it a lot for markets. Often in various shaped pieces.
One useful tip would be to clarify the stock before adding back to the brawn by whisking in lightly beaten egg whites and crushed shell as cooling down. It draws all the impurities out and makes for a more attractive brawn. Also to dice meats up into large dice and add loads of parsley and whole capers. All these things combined into a clear jelly makes for a very attractive dish.
Just me being cheffy but i hope it is good advice saucisson

Sounds nice! Do you brine the meat before cooking Greyham?

Dave

'To brine or not to brine, that is the question!'

From what I've read I am going to brine the brawn I make next week. Then not brine the next brawn I make. I will post both methods for your comments/opinions.

Thanks all,

Sojourn

I dont brine my head meat usualy but i do understand how it would improve the flavor, may even try it myself
Generally though at the moment at least i brine or dry cure the whole cheeks either for bath chaps or Guanciale, an italian style air dried ham. it is fantastic and very creamy. I have two dozen on the go at the moment almost ready for Christmas. And only �2 each

I agree, the chaps will be removed and cured, the chaps are the main reason I asked for my porker 'head on'...

My brother in law had a hog roast, everyone was suprised when asked what part of the hog I wanted I said that 'I am a cheek man'

Greyham wrote:Generally though at the moment at least i brine or dry cure the whole cheeks either for bath chaps or Guanciale, an italian style air dried ham. it is fantastic and very creamy. I have two dozen on the go at the moment almost ready for Christmas. And only �2 each

Blimey,that's good, it's 16.95/kg here!

Phil

I was assuming Greyham meant that's what he paid for them, not what he sells them for

Dave

wheels wrote:

Greyham wrote:Generally though at the moment at least i brine or dry cure the whole cheeks either for bath chaps or Guanciale, an italian style air dried ham. it is fantastic and very creamy. I have two dozen on the go at the moment almost ready for Christmas. And only �2 each

Blimey,that's good, it's 16.95/kg here!

Phil

Check out the fat level on the image! - was that pig tube fed?

... I think he ate all the pies!

It looks almost like Lardo