I appreciate your posting the recipe( in grams and percentages). As you say, it makes conversions easy. My only modification of the recipe is to use the herbs and spices in the rendering stage and later supplement as desired. Thanks.
Great content, Matt! I would love for you to show us how to cure a ham. Prosciutto-style will do, but I’m more curious about jamon Serrano-style (I haven’t been able to find much info about the differences).
Excellent, thank you for the suggestion, I do have a video on a DIY cure chamber coming out next week! that should kick off the dry curing series on the channel :) ..
Hey guys make sure you check you this Turkey Rillette video, its got an other technique you can use thats a bit quicker prep and the product is more spreadable, enjoy! Turkey Rillette: ruclips.net/video/qkkkVELFWec/видео.html
Hi. I'm sure that I won't be able to get pork jowl at my local supermarket. Could I use pork shoulder instead? Also if chicken is used, would additional fat and stock need to be added to the chicken (thighs?) to make a 50/25/25 ratio chicken rillette with a similar consistency to the pork? I look forward to other recipes.
Hello Mr. Betlej, yes you can definitely use pork shoulder, the fattier the better! Yes you can definitely use skin on chicken thigh, pro tip sometimes grocery stores have schmaltz in the freezer section. An other pro tip is if you dont have a good amount of chicken fat left over from the cooking process you can add heavy cream. Although, you will have to blend the whole mix with all seasonings in a blender to get the heavy cream to emulsify better. This will create a smooth rillette, also very enjoyable. This kind of smooth rillette is better to be served in small containers like ramekins instead of a large terrine mold (in my experience anyway). You can also top it off with rendered butter to seal it in the fridge, although i would let it cool down before i add the butter on top. Does this help? Thanks for the support!
@@MatttheButcher Thanks for your reply. I know that this is highly fat dish which is not usually a choice for me and my past heart issues. But what the heck, everything in moderation, right? Congrats on that little one on the way.
That little one is getting bigger. I love the joy of your whole family on the Instagram posts. I just thought that I'd tell you that a group of us had a small happy hour party recently. One couple said they were bringing a
I like how you gave the recipe
Thanks for watching, let me know if you have any questions :)
Looks very delicious❤
🙌🙌🙌
Can’t wait to try this!
Thanks checking it out! Quite easy to make 🙏❤️
CHARCUTES!! You're a natural teacher, and this has great production value. Like and a sub. Keep it up my man!
DON dude where have you been!? Hope you’re well. Thank you for all your support over the years, stay safe friend!
Killed it!!! Keep them coming!
Andy, thank you for the support brother!!!
Very easy to follow! Looking forward to the guanciale vid and would love to see your take on something like a galantine.
Thanks Connor, guanciale vid is definitely coming soon! I will certainly add a galantine to the list thanks for the suggestion!!
I appreciate your posting the recipe( in grams and percentages). As you say, it makes conversions easy. My only modification of the recipe is to use the herbs and spices in the rendering stage and later supplement as desired. Thanks.
Hey thanks for checking it out. Yes, I’m sure it would impart a great flavor slowly cooking herbs in! Might try that next time, cheers! 🙏❤️🥩
Great content, Matt! I would love for you to show us how to cure a ham. Prosciutto-style will do, but I’m more curious about jamon Serrano-style (I haven’t been able to find much info about the differences).
Excellent, thank you for the suggestion, I do have a video on a DIY cure chamber coming out next week! that should kick off the dry curing series on the channel :) ..
Hey guys make sure you check you this Turkey Rillette video, its got an other technique you can use thats a bit quicker prep and the product is more spreadable, enjoy! Turkey Rillette: ruclips.net/video/qkkkVELFWec/видео.html
Hi. I'm sure that I won't be able to get pork jowl at my local supermarket. Could I use pork shoulder instead? Also if chicken is used, would additional fat and stock need to be added to the chicken (thighs?) to make a 50/25/25 ratio chicken rillette with a similar consistency to the pork? I look forward to other recipes.
Hello Mr. Betlej, yes you can definitely use pork shoulder, the fattier the better!
Yes you can definitely use skin on chicken thigh, pro tip sometimes grocery stores have schmaltz in the freezer section. An other pro tip is if you dont have a good amount of chicken fat left over from the cooking process you can add heavy cream. Although, you will have to blend the whole mix with all seasonings in a blender to get the heavy cream to emulsify better. This will create a smooth rillette, also very enjoyable. This kind of smooth rillette is better to be served in small containers like ramekins instead of a large terrine mold (in my experience anyway). You can also top it off with rendered butter to seal it in the fridge, although i would let it cool down before i add the butter on top. Does this help? Thanks for the support!
@@MatttheButcher Thanks for your reply. I know that this is highly fat dish which is not usually a choice for me and my past heart issues. But what the heck, everything in moderation, right? Congrats on that little one on the way.
That little one is getting bigger. I love the joy of your whole family on the Instagram posts. I just thought that I'd tell you that a group of us had a small happy hour party recently. One couple said they were bringing a
Looking forward to more content, hilarious btw
Thanks Jorge!! Hope you and the family are well
YEAH MATT!!
Thank you!!! :)
Your audio sounds is less than ideal. Your voice echoes throughout your kitchen. If you were wearing a lavalier, you would have clearer sound.
Your right, this was my one of my first YT videos over three years ago, I had no idea what I was doing (still don’t 😅) thanks