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OK, I have a mix of pig parts boiled and some seriously gelatinous broth. I was figuring on adding salt, pepper, chopped fresh garlic and lots of chopped fresh parsley. Any other ideas?
Paprika?
Good call, I went with smoked paprika.
Post pics.
OK, I heated it back up to melt the jelled broth and added Knox gelatin and more salt, pepper,cayenne pepper and smoked paprika. I got it molded back up.
And tried a slice
This time it wasn't near as crumbly. And now it's got a little spice to it, not hot spicy but enough to complement the meat.
Now I have to do stuff with it; this thing is 3.5"x4.5"x10" and weighs somewhere north of 4 pounds.
ETA;I guess it's more of a terrine than a head cheese, but it does have some head parts in it.