by captain wassname » Sun Mar 24, 2013 10:32 am
I would think so
.I cured a small piece of fillet and after a suggestion from Phill decided to to do a wellington with cheese wrapped around the meat and the meat spread with a quince and damson paste.
Fantastic flavours but the paste melted and made the the pastry soggy.I think if I rub the meat with say 2% salt I could use say 3 or 4% jam or paste.
It may be possible to either melt or thin the paste and inject..
Lamp should be easier could bone it rub with salt,cure,cumin and corriande,abit of cinnamon then roll it and tie it.Sould all soak in
now merely fat