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DocDougherty

DocDougherty

I would remove the skin, trim off any gross fat and cut it into 2-3cm slices or cubes and braise it for about 3+ hrs in any liquid you like until it is really tender.  Remove the meat and let it cool.  Now take it apart by hand separating meat from remaining connective tissue and fat.  Chill the remaining braising liquid and remove the fat, heat it back up to dissolve the gelatin, strain to get rid of the extra bits. Now add 0.6% by weight locust bean gum (about 1t for two cups), blend it with an immersion blender and heat it up to 190°F/88°C to fully hydrate the LBG.  It should have the viscosity of a light cream sauce. Combine with the meat and adjust seasoning and you are good to go.

DocDougherty

DocDougherty

I would just remove the skin, trim off any gross fat and cut it into 2cm slices or cubes and braise it for about 3+ hrs in any liquid you like until it is really tender.  Remove the meat and let it cool.  Now take it apart by hand separating meat from remaining connective tissue and fat.  Chill the remaining braising liquid and remove the fat, heat it back up to dissolve the gelatin, strain to get rid of the extra bits. Now add 0.6% by weight locust bean gum (about 1t for two cups), blend it with an immersion blender and heat it up to 190°F/88°C to fully hydrate the LBG.  Adjust seasoning and you are good to go.

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