Aspic, Brawn .... and jelly things

Debt_Free_Chick

OK

I have the pig's head and I've marinated in a beer/brine solution. Have also simmered it in a water, spice & herb mixture with onion.

I'm just stripping the meat from the head, but I'm not sure that the stock will set to jelly.

I have a packet of leaf gelatine ... the instructions for "aspic" simply tell me to soak a leaf or two in the stock.

Can anyone help with a failsafe way to ensure that my stock sets to jelly to "coat" and set the pork?

Well, since you ask ... my lovely butcher actually gave me whole head - cheeks and all :eek: So I can be sure of some lovely, meaty pork in the end result

pawpurrs

DFC can I ask which butcher you go to?

Mrs(no)money

Debt_Free_Chick wrote:

OK

I have the pig's head and I've marinated in a beer/brine solution. Have also simmered it in a water, spice & herb mixture with onion.

I'm just stripping the meat from the head, but I'm not sure that the stock will set to jelly.

I have a packet of leaf gelatine ... the instructions for "aspic" simply tell me to soak a leaf or two in the stock.

Can anyone help with a failsafe way to ensure that my stock sets to jelly to "coat" and set the pork?

Well, since you ask ... my lovely butcher actually gave me whole head - cheeks and all :eek: So I can be sure of some lovely, meaty pork in the end result

OMG:eek: I think i have just turned veggie.

thriftlady_2

I'd be quite surprised if the stock didn't jelly DFC. I've not tried brawn before but have read various recipes and they all indicate that the stock will gel by itself (when chilled overnight I think).

thriftlady_2

Mrs(no)money wrote:

OMG:eek: I think i have just turned veggie.

All meat comes from dead animals :rolleyes:

ChocClare

Hi Debt-free chick - the stock should set to jelly as Thriftlady says unless it's very very watery, in which case just putting it on the stove and boiling it fiercely for a bit to reduce the quantity of water should set that to rights.

Debt_Free_Chick

Thanks so much everyone - yes, the stock did set to jelly. After I posted I put a small amount in a cup and put it in the fridge. It was fine so I'll finish that off today.

For those who are "put off" at the idea - I can understand it. But I'm with HFW on this one - the animal was raised and died to put food in our mouths - so eating as much of the animal as possible respects that . Slinging the head in the bin seems such a shame

Anyway, to those who eat rump steak - that's a cow's bum!! :rotfl: :rotfl:

Debt_Free_Chick

pawpurrs wrote:

DFC can I ask which butcher you go to?

Steve Wood on the Moor in Hawkhurst.

I've written about him before here, he is (something like) the fourth generation of his family to run the farm and butchers. Terrific guy who clearly loves his animals and cares passionately about the quality of his meat.

Going in to his shop is like stepping back to the 1950s. The only sign of modernisation is the refrigerated display units and the modern till. But the till is sited in a "cashier's kiosk" with a little window out to the customer. The only thing missing is sawdust on the floor . He butchers what you want as you ask for it, so when you go in, you wonder if he's got any meat at all! If you ask for, say, a rib of beef, he'll go into the cold room, bring back the carcass and butcher it there and then.

I used to go to Winston when he had the butchers in R'bridge, before I found Woods. The main reason to go there is that they raise their own meat and can tell you everything about how they were reared. Basically, it's old-fashioned traditional farming methods - free-range and slow growing, but not the organic "badge".

If you go to him, be warned - he thinks we all eat huge portions of meat, so his first suggestion for the size of the cut will be about ten times more than you need :rotfl:

Worth a try, even if you can afford to use him for special occasions.

pawpurrs

Ahhhhhhhhhh, I have used him before, very fussy about my meat, will give him another go, must admit to having only tried the sausages and wasnt impressed with those, didnt like Winstons meat either, I know im picky. I do find the Nigel at Etchinngham good, and Salehurst.

Used to like Sunbeam farm at Brede, but unfortunately its closed.

Its a lovely shop, the one at Hawkhurst.
CheersX

katieowl_2

Debt_Free_Chick wrote:

For those who are "put off" at the idea - I can understand it. But I'm with HFW on this one - the animal was raised and died to put food in our mouths - so eating as much of the animal as possible respects that . Slinging the head in the bin seems such a shame

Anyway, to those who eat rump steak - that's a cow's bum!! :rotfl: :rotfl:

Quite right too Debt Free Chick!!! When people pull faces at offal based meals (pate FGS!) etc I just tell them that somebody needs to eat those bits....just so happens I am doing my bit

I discovered that even at Borough Market some of the less popular 'bits' can be had on the cheap - like hands of pork! Makes great soup!

Regards