curing with Jam

[captain wassname]

Anyone ever done this?
I was thinking the bacon chops or a piece of fillet.


Jim

[the chorizo kid]

why?

[captain wassname]

for similar reasons that people use maple syrup and treacle.
Might try lamb with apricot jam or pork with a damson and/or quince paste.
Maybe pureed apricot would work better.

Jim

[wheels]

Some of Tiptree's selection of jams look interesting Jim.

http://www.tiptree.com/goto.php?sess=+A ... +B57&cat=1

Green fig, gooseberry or quince look promising.

Phil

[captain wassname]

Tiptree is high end and readily available which is a plus.The Hakeshead reilsh co. are very good and there are a few local producers who,s stuff is available in small shops.I suppose I need to research sugar content.

Jim

[wheels]

Around 50% would be about there.

Phil

[DanMcG]

Hope this helps.
http://caloriecount.about.com/calories- ... ve-i174709

How would you go about this Jim? Rub in the cure and salt and then coat it with jam? You got me interested!

[captain wassname]

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

[wheels]

Sorry Jim, I should have said, line the pastry with a savoury pancake avoids this.

Phil

[captain wassname]

you did say to use a pancake but I knew better

Jim