What i found on my door step

[wheels]

Likewise - 10% cheek in sausage really improves the juiciness. I think it's the gelatinous nature of it.

Or, brawn

Or, guancale

Or you could try Bath Chaps

Phil

[vagreys]

Is brawn the same as headcheese? That's what I would do with them.

[Oddley]

I made bath chaps Here years ago, before there was any recipe for it.

The fat is creamy, the meat like a nice ham. I would say give them a go. You could, I suppose, even use the brine from the link wheels gave, as it is only brined for about 3 days, and the brine concentration for salt is about 13%, which should severely inhibit surface bacteria.

[wheels]

For reference:

A collation of Bath Chap info by Parson Snows:

http://www.sausagesource.com/forum/view ... ?f=15&t=89

An 1864 recipe (V High nitrate - not recommended for use):

http://www.theoldfoodie.com/2008/09/pig ... -name.html

Phil

[Oddley]

Just trying to be of some help. Thank you for the history lesson, I hadn't seen Parson snows post before. I would not recommend using the English brine recipe there, I think it is based on an old recipe from Charcuterie and French Pork Cookery, or my original English brine as too much nitrate can be dissipated.

Using my New English brine and method to equalisation would be more suitable.

Unless you have devised an innovative new recipe wheels?

[wheels]

No I'm sure your recipe will be fine Oddley. My post was not to suggest an alternative: just to offer background information for members who may not be acquainted with the product.

The second link (to the old recipe) has led me to further investigate the source and I came upon this (google) book which may be of interest to you, if you don't already have it. It makes an interesting read and can be downloaded as a .pdf file.

It's well worth a look.

Phil

[Oddley]

Thanks for the link wheels, I love reading old books on the charcuterie subject, as it promotes new ideas using old methods.

When Parson Snows and I were on this site, and others, the knowledge for amateurs, on curing and curing ingredients was so limited that one didn't know wheather a recipe was safe or not.

The best advise available then was, if you trust the source follow the recipe exactly...

Thank goodness we have moved on from there!

[wheels]

I couldn't agree more.

I trust (or at least hope!) that no-one will blindly follow the recipes from the 1864 book without recalculating them. The PPM Nitrate in some is up in the thousands (4400 PPM in the one I looked at!).

I've posted the link in the "Books, videos, manuals etc." section where I hope it will prompt further discussion about the recipes.

Phil

[the chorizo kid]

fromage a tete; headcheese; sulze; schwortelmochen or whatever else you want to call it. you have an absolute windfall and i am thoroughly jealous.