I'm working on a couple of projects which I'm planning to serve this weekend. The first is a Duck and Cured Ham Pate from Tapas
by Penelope Casas, which I've made a few times in the past. However, this time I decided to apply the method conveyed in Charcuterie
to it and I'm thrilled with the results. The assembly and cooking are described in much greater detail in Charcuterie
and because of that, I was able to take a lot of guesswork out of the process and, I think, improve the final product (keeping in mind that what is shown below is actually the 'little buddy' terrine I made with the extra pate filling I had and some bacon I'd made a few weeks ago, which I had sliced pretty thick). . .Casas' Duck and Cured Ham Pate a la Ruhlman and Polcyn. Instead of cooking at 350 F for 2 hours, I cooked it for 90 minutes at 300 F. The results are noticeably superior.You can see the chunks of prosciutto in the pate and some pistachios which I added because, well, I had them on hand. The bacon here is a little thick but again, I was using a vacuum-sealed package I already had on-hand. I think the proportions on the actual terrine will be just about perfect. Since it is deeper, the prosciutto chunk-size will make more sense and I sliced the bacon for its exterior 'to order' on my slicer, so it'll be a bit thinner.
I'm also in the final stages of making my first Pastrami. For this I used an 11-pound Wagyu brisket, which my butcher ordered for me . . .Cured whole Wagyu brisket which was smoked to an internal temp of 150 F over hickory wood (took about 6 hours at 215 F).
A few pieces 'fell off' during the smoking and they tasted fantastic. The brisket is now steaming/braising gently in the oven. I hope to post some internal pics by later tonight or tomorrow at the latest.