35 replies to this topic

[TheSwede]

Since you recooked them, it shouldn't be a problem. If the pork is now stored in fat without air access you should be perfectly safe.

[Daniel]

Pork shoulder and belly:



Put in with thyme, bay, and pork fat..



Cooked them for like 10 hours.. Added cinammon, clove, nutmeg, all spice, salt, pepper, ginger..Poured in more fat after this photo to seal.. Will eat in a month or so when the weather gets colder..Or maybe tonight when I get home from work

[Elizabeth Clauser]

Daniel,
Those pictures are amazing! Thanks for sharing. I've been thinking about tackling charcuterie and your pictures have pushed me over the edge. Is ginger a standard ingredient or a personal tweak?

[Daniel]

I dont really know.. I was going to use sage but, I have thyme in the fridge.. And so on.. I grabbed for things in my spice cabinet.. No particular recipe.. There isnt enough to notice it I believe.. Good luck, making rillette is so easy and very rewarding..

Edited by Daniel, 15 September 2008 - 08:57 AM.

[BadRabbit]

I'm going to make rillettes this weekend but am trying to determine which book I'm going to use the recipe from:

Les Halles - Bourdain
Charcuterie - Ruhlman\Powlcin
My New Orleans- Besh



Anybody have an opinion on which is a better recipe?

Also, how long will they keep at room temp? Besh says six months but I assume that is refrigerated.

Edited by BadRabbit, 01 July 2011 - 11:57 AM.

[FrogPrincesse]

BadRabbit,

I have made rillettes using Les Halle's recipe many times and can highly recommend it. It's comparable to what I used to buy in France at a good charcuterie, and the recipe could not be more simple.

It looks like the Ruhlman/Polcyn recipe includes leeks and celery which seems a little unusual to me, but could be good too.

If eatyourbooks.com is correct, the Besh recipe adds red pepper flakes to the classic recipe. I guess it's a matter of preference.

I've always kept mine in the fridge. Usually they are gone after 2 or 3 weeks. They taste better after a few days.