Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Pork Paté (Curing Salt)



Posts : 18085
Thanked : 883
Join date : 2013-01-12

Pork Paté (Curing Salt)

Post by Lobo on Fri 29 Jan 2016, 12:24 am

Pork Paté (Curing Salt)

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 90 minutes
Servings: 14
This recipe calls for curing salt, which includes curing agents that help the pâté to develop rich color and flavor. Allspice berries, juniper berries, nutmeg and other seasonings play an important role in the final taste of the pâté. Caul fat can be ordered from a butcher shop.

  • Printer Friendly Version

  • 248


  • 1/4 lb. fresh pork liver
  • 2 cups milk
  • 1/2 lb. pork back fat, cut into 1/2-inch cubes
  • 2 lb. pork shoulder, cut into 1-inch cubes
  • 1 Tbs. coarse sea salt
  • 1/4 tsp. curing salt
  • 1/2 tsp. freshly ground pepper
  • 1 fresh or 1/2 dried bay leaf
  • 2 allspice berries
  • 2 juniper berries
  • 1/4 tsp. yellow mustard seeds
  • 1/4 tsp. sweet Spanish paprika
  • Pinch of freshly grated nutmeg
  • 1/4 cup brandy
  • 1/4 cup chicken broth
  • 3 cups heavy cream
  • 2 Tbs. fresh bread crumbs
  •  piece caul fat, about 16 inches square (see note above)

Wine Pairing

This pairs well with juicy, light-bodied red wines from our Wine Club.


Put the pork liver in a bowl and pour in the milk. Cover and refrigerate overnight.

In a large bowl, combine the pork back fat, pork shoulder, sea salt, curing salt, pepper, bay leaf, allspice berries, juniper berries, mustard seeds, paprika, nutmeg and brandy. Using your hands, mix well to combine. Cover and refrigerate overnight.

Drain the liver, discarding the milk. Rinse the liver several times under cold running water and pat dry with paper towels. Cut the liver into 1-inch cubes, add to the pork mixture and mix well to combine.

Place the pork mixture in a food processor and pulse until finely chopped. Return the mixture to the large bowl.

In another bowl, stir together the broth, cream and bread crumbs. Add to the ground meat mixture and, using your hands, mix well to combine. Transfer this mixture to the food processor and pulse until well mixed, 1 to 2 minutes; it will be a loose, wet mixture.

Preheat an oven to 300°F.

Line a 2-quart pâté or meat-loaf terrine with the caul fat, allowing it to drape over the ends and sides. Tightly pack the meat mixture into the prepared terrine. Tap the terrine on the work surface several times to eliminate any air pockets. Fold the exposed caul fat over the top of the terrine to enclose.

Cover the terrine and place it in a larger baking dish. Pour boiling water into the larger dish until it reaches halfway up the sides of the terrine. Bake until an instant-read thermometer inserted into the center of the pâté registers 145°F, about 1 1/2 hours. Add more boiling water during cooking if it evaporates below the halfway mark.

If desired, for a very tight, dense pâté, remove the cover and, while the pâté is still hot, place a weight, such as a foil-wrapped brick, on top to press out any excess juices. Let cool to room temperature, cover and refrigerate for at least 2 days before serving.

To serve, carefully cut the pâté into slices about 1/2 inch thick; an unweighted pâté may be a bit crumbly. Makes one 2-quart pâté; serves 12 to 14.
Adapted from Williams-Sonoma Essentials of French Cooking, by Georgeanne Brennan & Sarah Putnam Clegg (Oxmoor House, 2009).

    Current date/time is Fri 09 Dec 2016, 10:56 pm