This week on Good Food, Evan talks to John Kowalski, who wrote The Art of Charcuterie with the Culinary Institute of America. Its’ a really interesting topic, but not one for the faint of heart. There is a lot of meat chopping, fatback and some organs. But, if you’re a fan of terrines and pate, this book is for you. Below is John’s recipe for forcemeat, which is essentially meat emulsified with fat.
from John Kowalski
1 part lean pork
1 part predominant lean meat
1 part pork fat
1/2 part liver (usually from the predominant meat)
1/2 part mirepoix (lightly caramelized, cooled)
1/4 tsp InstaCure No. 1 (per 2 lb forcemeat; optional) (buy it)
Panada, up to 20% as needed (definition)
1 medium egg (per 2 lb forcemeat)
Pork fatback, sliced thinly, for lining terrine mold, as needed
Aspic, as needed
1. Cube all meats and fat, about 1-inch cubes
2. Mix the meats with the mirepoix adn Insta Cura (if using). Marinate for 6 hours under refrigeration.
3. Grind the mixture twice through a chilled grinder using a coarse plate (3/8 in)
4. Weigh the mixture and determine the amount of panada and eggs to add.
5. Remove one third of the meat mixture, combine with the egg, and puree in a food processor, keeping the product cold over a water and ice bath.
6. Recombine the meat, add the panada, and mix well. Chill in a water and ice bath, or in a refrigrerator.
7. Test the forcemeat for flavor and consistency. Adjust as needed.
8. Fill desired fatback-lined mold with mixture and bake in a water bath to an internal temperature of 145F, depending on the meat; if using poultry, the product will need to be cooked to 160F, and it will carry over to 165F to meet health regulations.
9. Pour off the excess fat and replace with aspic. Chill.