oldred58 340 Posted December 2, 2013 Report Share Posted December 2, 2013 HAD ONE OF MY PIGS SLAUGHTERD THE OTHER DAY, MADE SOME BRAWN WITH THE HEAD,HAD SOME TODAY FOR LOUNCH,ANY ONE ELSE MAKE IT OLDRED Quote Link to post Share on other sites
ZacB 114 Posted December 2, 2013 Report Share Posted December 2, 2013 Yes in the main follow this recipe http://www.thegrubworm.com/2011/01/brawn/ People seem to shy away from...don't know why as its only a pork meat terrine really. Smoked some ham hocks recently so a pressed terrine is next on the menu, that's in addition to the squirrel leg pâté made last week....& no I kid not:-) Quote Link to post Share on other sites
Mister Gain 1,764 Posted December 10, 2013 Report Share Posted December 10, 2013 .......ANY ONE ELSE MAKE IT...... Made it quite a few times when I was into buying half a pig on a regular basis a few years back. Seemed a shame to waste anything, so always used as much as I could. Sometimes I would make bacon bath chaps from the cheeks and jowl, and then hot smoke it.. absolutely delicious in a sarnie. 1 Quote Link to post Share on other sites
ZacB 114 Posted December 10, 2013 Report Share Posted December 10, 2013 A fine looking brawn Quote Link to post Share on other sites
Mister Gain 1,764 Posted December 10, 2013 Report Share Posted December 10, 2013 A fine looking brawn Thanks, not quite an 'authentic' brawn though. I put some finely chopped parsley in it. Also done one with grated lemon zest.. both very good. Quote Link to post Share on other sites
Bosun11 537 Posted December 10, 2013 Report Share Posted December 10, 2013 Yep, had a couple of goes now and it's easy enough, a damn sight better than anything you'll buy too... Quote Link to post Share on other sites
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