• Pork Pie Photo Journal {Charcutepalooza}

    by  • September 15, 2011 • charcutepalooza • 2 Comments

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    1. Butter, homemade lamb lard, and flour. 2. Fats cut into flour. 3. Chopping homegrown onions. 4. Mixing egg and water for pastry. 5. Pastry dough on plastic, ready to chill. 6. Pastry dough chilling in fridge. 7. Grinder cooling in freezer. 8. Onions sweating in olive oil. 9. Chopping pork butt. 10. Lil picking fresh thyme. 11. Herb, salt, and pepper mix. 12. Bowls ready to grind. 13. Meat grinding. 14. Tattoo and ground meat. 15. Adding onions. 16. Aromatics and onions. 17. Binding. 18. Adding homemade chicken stock to bind. 19. Sausage complete. 20. Rolling set up. 21. Cutting dough. 22. Rolling pastry. 23. Getting ready to place meat. 24. Shaping meat on dough. 25. Meat on pastry. 26. Pastry trimmed. 27. Edges folded up. 28. Top on. 29. Egg washing. 30. Dirty dishes. 31. Cutting crackers from scrap. 32. Dog bone scrap crackers. 33. In oven after 10 minutes. 34. In oven after 30 minutes. 35. Temping. 36. Cooling behind pot barricade. 37. Transferring to plate. 38. Hound shaped top. 39. Hound sniffing. 40. Cooling in fridge. 41. Evening snack with pub ale. 42. Reluctant child. 43. Breakfast slicing. 44. Flaky crust. An epic 7 animal products from 4 species, 3 cooks, 6 hours.


    This photo journal is our entry in the September Charcutepalooza challenge: packing. We used the recipe from Michael Ruhlman’s book Charcuterie, substituting a small portion of home cured bacon for the ham and omitting aspic. We found the flavor and method to be spot on but the dough recipe made at least 30% more than necessary.


    Additional Charcutepalooza posts:

    Almost All-Ohio Mouselline

    How to Make Hot Dogs Like a Girl

    Mint Lamb Sausage Inspired by Jorgensen Farms

    Taco Truck Chorizo Sopito

    Red’s Canadian Bacon or Why I Had to Kill a Pig To Eat Meat Again

    The Story of the Rachel

    Salt Cure Old and New

    Cider Syrup Bacon

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    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. I often wear purple and never refuse a drink.


    2 Responses to Pork Pie Photo Journal {Charcutepalooza}

    1. September 15, 2011 at 8:01 am

      Wow Rachel this is wonderful! I need to learn how to make a free form pie like that, mine was a rustic disaster (tasted good though!). Pastry and I are not the best of friends but this could convince me to try harder. Beautiful pictures!

    2. September 15, 2011 at 10:48 am

      I love how zaftig your pork pie looks, and all the process pictures are so pleasing. Nicely done, and I bet it was tasty :-)

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