If you’re ready to take on the wide world of home butchering, make sure you have The Meat Hook Meat Book at hand. Tom Mylan, co-owner and executive chef at the Brooklyn sustainable butcher shop, along with “food photography’s journeyman” Michael Harlan Turkell wrote this formidable tome that’s equal parts butchery handbook and recipes for that which you just butchered, all by yourself. Ready to play with your food? It’s time to make friends with your butcher, obtain some freshly-ground high-quality ingredients and churn out a rustic country pork pâté like the pros.
- 2 pieces pork caul, or 1 pound bacon or thinly sliced back fat
- 2 pounds boneless pork shoulder, ground
- 1/2 pound pork liver, ground
- 1 small shallot, minced
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly ground white pepper
- 1 clove, ground fine
- 1/2 teaspoon powdered ginger
- 1 1/2 tablespoons kosher salt
- 1/4 teaspoon pink curing salt
- 1 large egg
- 2 big pinches rosemary, finely chopped
- 2 big pinches thyme, finely chopped
- disposable gloves
- 1 (10 x 4 x 4-inch) terrine mold
- digital probe or instant read thermometer
- Preheat the oven to 275°F.
- Line the terrine mold with the caul fat. Set aside.
- Combine all the remaining ingredients in a large bowl and mix well with gloved hands.
- Press the mixture firmly into the lined mold, making sure there are no air pockets.
- Place the mold in a large deep roasting pan and add enough cold water to the pan to come halfway up the sides of the mold (you’re making a water bath).
- Carefully place the pan in the oven and cook until the center of the terrine registers 150°F, 1 1/2 to 2 hours.
- Remove the pan from the oven and allow the terrine to cool in the water bath for 2 hours at room temperature.
- Remove the mold from the water bath and place a baking sheet on top of it.
- Weight it down with a couple of heavy cans or a cast-iron skillet.
- Refrigerate the terrine overnight.
- The next day, remove the weights and the baking sheet.
- Carefully run a butter knife around the sides of the terrine mold, invert onto a platter and thump it gently with the back of your hand to release the pâté.
- Slice and serve it cold, or wrap it tightly in plastic wrap; it will keep for about 2 weeks in the fridge.
- Do not freeze it, please.
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