HAM HOCK TERRINE - Making Old School Charcuterie properly

HOW TO MAKE a Ham Hock Terrine - Old School Charcuterie
00:00. Introduction
00:25. Draining the brine cure
02:38. Vegetable preparation
04:32. Picking meat from the ham hocks
06:30. Making the stock jelly
08:45. Building the ham hock terrine
10:36. Turning out the terrine
12:10. Taking the first slice of ham hock terrine
13:06. Tasting the terrine
Ham Hock terrine is truely an old school piece of charcuterie and closely related to headcheese and brawn. In this video I show you how to make a Ham Hock terrine from start to finish. It's interesting that all these old style charcuterie recipes use the cheapest cuts of meat which makes them quite accessible to anyone interested in this style of charcuterie.
To brine the Ham Hocks i have a video to show you the process from start to finish. • HOW TO BRINE IN A BAG ...
Ingredients (brining the hocks)
2Kg Pork hocks (x2)
220g Salt
28g Prague Powder #1
1L Water (chilled)
Ingredients (Cooking the hocks)
2L Water
1 Large carrot
1 Celery stick
1 Bulb of garlic
1/2 Onion
2 Bay leaves
1tsp. Black pepper corns
1tsp. Fennel seeds
1tsp. Dried rosemary
Ingredients (Terrine)
8 Sage leaves
500ml Stock jelly
1 tbsp. Chopped parsley
2 Orange slices
I hope you enjoyed this video please like, subscribe to the chanel. Your support is really appreciated. For more of the same kind of content and if you would like to be notified when I post, please click on the bell. 🔴 Please subscribe to my channel - / @coldsmoking
If you have any questions about the video or comments, please leave them below.
I have a web store where you can purchase some of the items I talk about in our videos. You can access our store via the link below: www.coldsmoking.co.uk/collect...
🎥 OUR VIDEOS: / coldsmoking
🖥 WEBSITE: www.coldsmoking.co.uk
📬 FACEBOOK: / coldsmoking
📸 INSTAGRAM: / coldsmoking
🐦 TWITTER: / coldsmoking
🎥 TikTok: / coldsmoking
🖥 PATREON: / coldsmoking
#HamHock
#Terrine
#Charcuterie
#HeadCheese
#Braun
#HeritageCharcuterie
#Pork
#Ham
#Bacon
#PorkCharcuterie
#HamCharcuterie
#hamcuring
#curedham

[@Coldsmoking]

If you'd like to know more about CURING MEAT & CHARCUTERIE take a look at the videos I have in my MEAT CURING & Charcuterie PLAYLIST kzbin.info/aero/PLFG0csw8wik02we2vkogJIKlVkMira-d4

[@rudolfserfontein8364]

It looks absolutely stunning indeed ! I enjoyed your enthusiasm !

[@Coldsmoking]

Ha ha, cheers 👍

[@LittleBearBBQ_Food_Original]

Terrines, Fleischkase, Chine, Haslet, Pressed Meats....All woefully under represented and all just, so, so, so good!!! Thank You for spreading the Gospel of Charcuterie!!!

[@Coldsmoking]

Thanks Marcus and a whole lot more to come this autumn.

[@planecrazyish]

That, is a masterpiece! 👏👏👏👏👏👏👏👏👏👏👏👏👏👏🥇🏆🥂

[@Coldsmoking]

Thanks, glad you liked it.

[@rudolfserfontein8364]

Looks delicious : thanks for sharing video/recipe !

[@Coldsmoking]

you’re welcome 👍

[@michellebarlondsmith6243]

Looks good .

[@Coldsmoking]

thank you 🙏

[@tltate]

Beautiful job!

[@Coldsmoking]

Cheers Ffella! 👍 Glad you like it.

[@californiabear1936]

It’s so beautiful. Thanks so much for sharing! It’s great for entertainment! 👏🏼👏🏼👏🏼👏🏼🥂

[@Coldsmoking]

nice comment. thanks 🙏

[@alexspeirs8675]

I'll try this soon but I'll smoke the hocks first looks delicious thanks for sharing

[@Coldsmoking]

Great. lets have some feedback when you’ve done it.

[@ValerieCudnik]

That was a great demo! Thanks for sharing!

[@Coldsmoking]

you’re welcome ☺️

[@roxanikougianos6832]

Best I’ve seen

[@Coldsmoking]

Thank You Roxani, I appreciate your comments.

[@petertomasello6461]

You should pressure cook them for 5-10 minutes then add them in you’ll all the gelatin and bits and pieces you want

[@Coldsmoking]

I think the pressure cooker is a great idea given the cost of utilities right now. 👍

[@MilaMila-uc2id]

Красота!!! У вас получился почти холодец. Его можно варить из мяса и свиных ножек, для получения более сильного желе. Вы можете сразу после варки закладывать мясо в форму и заливать его бульоном. Не нужно ждать. Есть можно сразу, как только желе застынет. Ешё холодец можно делать из говядины. К этому блюду хорошо подойдт соус из корня хрена или горчица. Нитритная соль нужна скорее для цвета, без неё можно обойтись, если её нет. Так как продукт проходит длительную тепловую обработку.

[@Coldsmoking]

Here is a rough translation of the comment above for those unable to speak your language Beauty!!! You have almost jelly. It can be boiled with meat and pork feet for a stronger jelly. You can immediately after cooking put the meat in a mold and fill it with broth. No need to wait. You can eat immediately, as soon as the jelly hardens. Yeshe jelly can be made from beef. This dish goes well with horseradish root sauce or mustard. Nitrite salt is needed rather for color, you can do without it if it is not there. Since the product undergoes a long heat treatment.

[@Coldsmoking]

Thanks for your comments and tips. Thanks Спасибо за ваши комментарии и советы. Спасибо

[@opanick74]

Мне понравилась мысль охладить бульон. Это позволит легко удалить с поверхности слой застывшего жира. Обязательно воспользуюсь.

[@georgedesmond4637]

What is a recipe! Must try and cook this dish. Good to serve during festive season and on any traditional occasion.

[@Coldsmoking]

Hope you enjoy

[@steampunkvampyre]

can you freeze this now

[@Coldsmoking]

Hi, I think gelatine when incorporated in the stock tends to break down when it thaws so it's probably not going to be great after freezing in terms of jelly texture. The meat will freeze on it's own no problem but as a whole terrine No!

[@kensommer2620]

What is in the brine?

[@Coldsmoking]

pork hock, water, salt & Prague #1

[@daryllcornier4509]

The red board is for raw meat.

[@Coldsmoking]

Right for a busy multi station kitchen! all my boards are 1 use and then wash so the colour code in this instance is irrelevant. Good to know though eh?

[@mcca4661]

Why use the Prague powder?

[@Coldsmoking]

Well to make the Ham the pork hocks need to be cured to make ham. I use the Prague powder to make up the cure for the hocks. thats in a separate vid.

[@MilaMila-uc2id]

Я думаю, скорее для розового цвета мяса. Можно готовить без неё. Мясо сразу заливаете бульоном, не ждёте. Блюдо хранится до 5 дней в холодильнике. Морковью из бульона можно украсить блюдо.

[@beautifullife703]

Don’t you have to wash everything before cooking ?

[@Coldsmoking]

Thanks for your question 👍 Theres no need to wash the meat as you’re cooking the ham hock in fresh water anyway.