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Salceson with lemon
Posted: Tue Feb 11, 2014 00:17
Posted: Thu Feb 13, 2014 12:16
Dang, that even looks tasty Chris! Did you get your wife to try it?
Posted: Thu Feb 13, 2014 19:58
OMG!!! Chris - my floor is all wet with mouth water by now... Have to reach out for my rubber boots!
That is some PREMIUM Salceson by the very looks. But you´re probably right that more broth would add to the mouthfeel.
How much salt do you add pr. kg ?
...no caraway ??
Did you ever try to add a decent splash of high quality wineager to the broth?
Posted: Sat Feb 15, 2014 18:14
Hey Redzed that looks fantastic. I had been wondering how to apply cure as the next time I make a head cheese I want to use it. Now I know.
You made quite a bit - are you going to try freezing it?
Last time I made some souse I froze most of it before going on a trip, as I am the only one in my family who will eat it.
I had made it with a half head, and - lesson learned - should have tossed in a trotter - it was not quite firm enough for my liking. This semi-firm souse fell apart when I thawed it. Today I'm going to make chili verde out of it, and maybe I won't inform my family where the meat came from.
Anyway - I am curious as to whether you have had an success with freezing this product.
Posted: Sat Feb 15, 2014 18:17
Thanks Igor and CW! The salceson is quite tasty and both are almost gone. My wife really likes the stuff, probably even more than me. She just has a mental thing about pork skins, so I chop them up quite fine and throw them into the mix and she does not even know they are there.
Next time I will stay with the lemon, make sure and add more broth and black pepper (And maybe caraway)
Igor, the last time I made salceson I did add some ordinary vinegar to it and it did taste good, but your suggestion about something of high quality is a good one. There are several nice vinegars in our pantry that my wife uses in salads, so I will try one or two of them.
Posted: Mon Feb 17, 2014 03:40
Chris, those look interesting. But I'm not so sure I can get past the look. Never cared for dad's headcheese, either. At some point I know I'll need to broaden my horizon!
Posted: Tue Feb 18, 2014 08:14
Jimbo, you don't know what you are missing!
Both are nearly gone, and they weighed nearly ten pounds!