dry cured fillet.

Air dried cured meat and salami recipes

dry cured fillet.

Postby captain wassname » Tue Mar 19, 2013 7:07 pm

I was enticed by a small fillet of pork (450gms.) last week.Without a lot of forethought I dry cured it (2% salt,1%sugar)
So what to do?
I dont want to smoke it or dry it so its either slice for bacon or simmer in spiced water as ham.
Suppose I could go for boiled bacon with carrots etc.
Suggestions welcome

Jim
now merely fat
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Re: dry cured fillet.

Postby wheels » Tue Mar 19, 2013 7:52 pm

Do a cured pork wellington?

Pork fillet, spread with a light coating of mustard, then a sweet duxelle made by adding slow cooked fried onions to the mushrooms, wrapped in a pancake, then rough- puff pastry.

Will it work? Who knows, but it sounds nice!

Enjoy it, however you decide to cook it Jim.

Phil
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Re: dry cured fillet.

Postby NCPaul » Tue Mar 19, 2013 10:17 pm

Incorporate it into a pâté? Quite posh. :D
Fashionably late will be stylishly hungry.
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Re: dry cured fillet.

Postby captain wassname » Wed Mar 20, 2013 9:43 am

In the end I cut it into 2, The first bit I sliced some off and fried.
Sensational bacon.
The second piece will go into a wellington of sorts.Ive found some quince and damson paste which I was going to rub in and then wrap with cheese and then with puff pastry.

Jim
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Re: dry cured fillet.

Postby wheels » Wed Mar 20, 2013 2:21 pm

...and you do this to me when you know I'm on a diet‽ :cry: :cry: :lol: :lol: :lol:
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Re: dry cured fillet.

Postby captain wassname » Wed Mar 20, 2013 4:17 pm

Only modified your idea

Jim
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Re: dry cured fillet.

Postby wheels » Wed Mar 20, 2013 5:56 pm

Yours sound superb. You've got everything there, pastry, ham/bacon, cheese and something a bit sweet.

Phil
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