Brawn

Tips and tecniques on dryng drying, curing etc.

Brawn

Postby Big Guy » Sun Nov 16, 2008 8:00 pm

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

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rinsing brine off in the sink

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all into a big pot

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a few bay leaves, peppercorns and an onion

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

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remove meat from bones

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chop meat

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reduce strained broth

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

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finished
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Postby saucisson » Sun Nov 16, 2008 11:12 pm

Nice looking Parsley :) Seriously though, that brawn looks superb.

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Curing is not an exact science... So it's not a sin to bin.

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Postby Paul Kribs » Mon Nov 17, 2008 9:08 am

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
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Postby Sojourn » Tue Dec 02, 2008 10:59 am

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
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Postby saucisson » Tue Dec 02, 2008 11:22 am

Paul does in this recipe here:

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

but I have also seen recipes that don't.

Dave
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Great hams, from little acorns grow...
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Postby Mike D » Tue Dec 02, 2008 11:45 am

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 :lol: :lol: :lol: :lol:
Cheers,


Mike
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Postby Greyham » Tue Dec 02, 2008 11:48 am

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
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Postby saucisson » Tue Dec 02, 2008 12:01 pm

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

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Postby Sojourn » Tue Dec 02, 2008 12:10 pm

'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
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Postby Greyham » Tue Dec 02, 2008 12:21 pm

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
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Postby Sojourn » Tue Dec 02, 2008 12:33 pm

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'
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Postby wheels » Tue Dec 02, 2008 2:57 pm

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
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Postby saucisson » Tue Dec 02, 2008 3:10 pm

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

Dave
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Postby Sojourn » Tue Dec 02, 2008 3:12 pm

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?
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Postby wheels » Tue Dec 02, 2008 3:30 pm

... I think he ate all the pies!

It looks almost like Lardo
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