I'm hosting Christmas this year, I was gonna make pork shank - but this came in today. 8kg - would it feed 15 people? I think I will do 3-4 pork shanks on the side just to be safe. I've never cooked one of these - at what temp should I cook it for it to come out tender and not tough, I've heard this cut is kind of tough and should be cooked slow.
>>21054029
>>21054029>slaughtered yesterdayshould prob age it a while anon. a much longer while that you have before Christmas
>>21054032why?
>>21054032I mean he gave it to me so I can cook it at Christmas - I told him "Oh great that's what I'm gonna serve on the "25th" and he said that's why I gave it to you, it's as fresh as it gets. .Any suggestions would be welcomedAt what temp, for how long ect...
>>21054029>8kg - would it feed 15 people8 / 15 is appox: 0.5 kilos per person.When was the last time you ate half a kilo of sausages in one sitting?That's plenty of meat.A slow oven cook like this is great I've used similar temperatures, and it works You must cover with aluminum foil to keep the moisture in Preheat your oven to 325°F (165°C). This temperature allows the pork shank to cook slowly, ensuring it becomes tender and flavorfulSeason the pork shank generously with salt pepper and any other spices you prefer Common choices include garlic powder, onion powder, and herbs like thyme or rosemary.Heat a large, oven-proof skillet or Dutch oven over mediumhigh heat Add a splash of olive oil or a knob of butter to the panOnce the oil is hot sear the pork shank on all sides until it's nicely browned. This step adds depth of flavor and improves the final appearance of the dishRemove the pork shank from the skillet and set aside. In the same skillet, sauté any vegetables you'd like to include such as onions carrots and celery. Cook until they're just starting to softenDeglaze the pan by pouring in a cup of broth or wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits are packed with flavor and will enhance the saucePut the pork shank to the skillet, nestling it in among the vegetables Add more broth or water until the liquid comes about halfway up the sides of the pork shankCover the skillet or Dutch oven with a lid or tightly with aluminum foil This keeps the moisture in, preventing the pork shank from drying out during the long cooking process.Transfer the skillet or Dutch oven to the preheated oven. Braise the pork shank for about 2 to 3 hours, or until the meat is very tender and almost falling off the bone. The exact cooking time can vary based on the size of the shankCheck the pork shank periodically during cooking adding more liquid if necessary to prevent it from drying out
>>21054049>Season the pork shank generously with salt pepper and any other spices you prefer Common choices include garlic powder, onion powder, and herbs like thyme or rosemary.That's exactly the spices I was going to use.My dutch oven is too small for that whole thing, so I'm thinking of doing the pork shanks there and the big led in a large rectangle skillet. >8 / 15 is appox: 0.5 kilos per person.When was the last time you ate half a kilo of sausages in one sitting?Yeah but it has a large bone which is probably 2kg of the whole weight, that's why I'm going to do small pork shanks on the side just to be safe, better to have more food than not enough.Thanks for the advice bro!
>>21054055>and the big led in a large rectangle skillet.pig leg*
>>21054032>should prob age it a while anon.Nobody will notice or even taste that anon. He's not marinating it and a slow cook/bake will tenderize it just fine. No need to "age" it.
>>21054078I've never even heard of pork aging unless you are making prosciutto or something.
>>21054055no problemo!
>>21054085pretty much all meat gets rested after the kill. standard practice. look it up
>>21054087Interesting, in eastern europe in some countries there's a tradition of slaughtering and eating the pig in same day, have been to one of those - the meat is usually super tasty. But maybe you're right. Why do they rest it - for better taste or for tenderness? Maybe I should cook it really really slow so it doesn't come out tough, because I know the leg is usually a though cut.
Rigor mortis.
>>21054136>That fentanyl gave me Vitruvian Man flexibility, got me in a state of rigor mortis
>>21054029Pork leg from a very small pig?I've never seen anything like itIt looks like a hybrid turkey leg and porkDoes your gf's dad raise mutant hybrids where pigs fuck turkeys?
>>21054188Yes it was a young pig, they are more tender. .
>>21054188OP's image is AI generated.
>>21054196forget about the shanks, that'll do the trickthat looks great, show if off on the christmas thread wouldya
>>21054199lel>>21054205>forget about the shanks, that'll do the trickIdk, my uncles are bit fat, one is almost 2 meters, as I said I'd rather have more food than not enough. I've already bought em so...>show if off on the christmas thread wouldyawill do :)
>>21054034Most meat you buy in the store is dry aged to give it better flavor. It's part of why it goes bad so slowly.
Brine for 12-24 hours OP.Salt, Sugar, water, and some very strong spices if you must(they seldom shine through a brine well).Then bake covered at 300F~ or less in the oven in a giant aluminum foil pan with onion, celery, carrots, apple, and vegetable broth. (those veggies are really just aromatics/moisture because they will be mush)
>>21054256>Brine for 12-24 hoursI was thinking about that, 3% brine?>Then bake covered at 300F~ or less in the oven in a giant aluminum foil pan with onion, celery, carrots, apple, and vegetable broth. (those veggies are really just aromatics/moisture because they will be mush)yeah that is my plan, I'm gonna divide the veggies between the shank and the leg, and then probably make a gravy out of the juice.
>>21054254Interesting...didn't know that. I usually buy meat from a butcher shop.
>>21054043He has no idea what he is talking about. Meatlet.
>>21054278>Meatlet>cooklet>tasteletcringe
>>21054322Fuck off, cringelet.
>>21054332
>>21054049It's 8kg raw with the bone in. Only 5kg cooked meat tops.
>>21054562yeah, also a lot of juice will come out
>>21054029Now that the pigs legs have been taken from him, I hope he is left alone, he has given enough imo. Enjoy your Pork leg though
>>21054714I hope he's put out of his misery and the rest of him is put to good use
>>21054254>Most meat you buy in the store is dry agedLol, definitely not the case in Australia. That's illegal because of food poisoning laws. Too many dumb people fucking it up and giving others food poisoning.Government overreach sure, but at least you know the supermarket meat is fresh and you can still age it yourself anyway.
>>21055319>supermarket meat>freshit gets rested hanging in the abattoir for several days to over a week. standard practice, then it gets cut up and sent to the supermarket, and it rests some more waiting to be put in the truck and in the freezer out the back before it makes it way to the shelves.
>>21055367>it gets rested hanging in the abattoir for several days to over a week. standard practiceNo it doesn't. It instantly goes into a fridge or freezer after cutting here. What country are you even talking about?As I said, we have insanely strict food laws in Australia for the production and selling of meat to supermarkets.The only people who could get away with what you're saying are solo butchers who sell their own meat directly to the public. Even then, Your career is over if someone gets sick and it comes out that you age your meat by just hanging it.At the nursing home I worked at we weren't allowed to source meat from private butchers for this reason.
>>21055411rare ausssie W
>>21055411an abattoir is a giant freezer you fucking spastic. so you're telling me that when I go down to woolies the meat on the shelf was slaughtered that very fucking day, is that what you're saying cunt?
>>21054029VERY strange colors going on with that thing. Like burned mold. WTF?
>>21055705they burn the hair dingus, it has just been slaughtered
>>21055704The aussie has got things all upside down, as expected.
>>21055704chill out bro jeez
>>21055704>an abattoir is a giant freezer you fucking spastic.Food isn't "aged" arbitrarily. It's sent as soon as possible to supermarkets whilst being fridged or frozen. ALSO, aging in the traditional sense doesn't mean sticking meat in the fridge. It means hanging meat out in the open air."Hanged hare" or "jugged hare" is where you either - (A) Gut the hare but leave the skin and everything else intact. Then hang the hare for a few days in the open air. (no freezing or fridge)(B) Or in a more extreme version don't gut the hare and leave it hung outside for longer so maggots can gut the hare for you (no freezer of fridge)(C) Or you have some dried/ salt preserved meat that you slow-dry cure in the air.
>>21055967it's true aging doesn't mean refrigerating, otherwise you are making prosciutto
>>21055367Yeah but the abattoir is cold, it's not like it's room temp, it's freezing in there.
>>21054714sad if true
>>21055967You are remarkably hard headed while also being stupid as hell. Bad combo, be careful with that one.
>>21056465where is he wrong?
>>21054029how many pigs is this man going to give you
>>21055319all meat is rested. Meat can't be eaten when first slaughtered. You would know this if you ever tried eating meat right after the animal was killed. it is fucking disgusting.
>>21055411Its hung in a fridge not in ambient air you retard >>21055967you are wrong lmao >>21056465most stupid people are exactly like this
>>21056563
>>21056566well it was killed on friday or saturday, christmas is on the 25th so that's 4-5 days.
Olive oil, salt, black pepper, red paprika, garlic powder, onion powder and thymeSame with the pork shanks.
>>21056679
>>21056569>Its hung in a fridge not in ambient aircorrect
>>21054096did this in Hawaii with a pig I hunted and in North Carolina on a pig farm we had a pig that was killed the night before and then smoked the whole pig. I don't know what anon is talking about.
>>21056939based, I bet it was tasty..
>>210569442nd and 3rd best thing i'd ever eaten.I won a trip to hawaii as a kid all expenses paid and had the greatest steak of my entire life. I still dream about it sometimes.
>>21056954nice
>>21055724lel
>>21055319>:dry aging is illegal because of food poisoning lawsgenuine retard detectedt. entire company revolves around dry aging beef and sell it to various companites & the public at large in NSW, Sydney>>21055411you are actually retarded. Did you never consider that the abattoir or butcher has an entire refrigerated room or warehouse to work in? Do you think they do all of the breaking on the front bench?I know all of the old cunts at your nursing home probably listen to every word you say, but you should avoid dribbling your shit online if you have no idea what you're talking about
>>21058317let's not fight during the holidays frens
>>21054714>cut pigs leg off>cook it and eat it in front of him Yeh that’s right pig
>>21058456lolz
>>21054751i'm not sure if it's even a real pic
>>21058456have you never?https://www.youtube.com/watch?v=IyoJUdagcys
>>21059305"Rings on her fingers andBells on her toes and a bone in her nose ho, ho."Interesting to learn that Wikipedia indicates that he is still alive. I wonder what he thinks of modern females? Anyway, for me it’s the ham sandwich on some really nice bread, toasted
>>21059407>looks like she's ready to settle down bros
>>21056563lmao nice
>>21059729uncalled for but funny, bros, Merry Christmas, the leg is almost ready
Pork Shanks are ready
Grape leaf rolls are ready
I'm gay and fat now, it's over
>>21060389what the fuck are these? why are they so fat?
>>21060637It says it on the file and as a comment. It couldn't be more clear.
MY DAD CARVED IT BEFORE I CAN TAKE A PICTUREEEEEE
>>21055319>>21054254it's aged, but mostly wet aged
>>21060389think you overstuffed those, bro
>>21061085kwab
>>21061124Yeah a couple of them were plumped up, but the rice holds together. Everyone loved them. God I'm so mad at my dad, I wish I could've shown you the fucking LEEEEG
>>21061127
>>21061113>wet agedew
>>21061160Most supermarket meat is. Deal with it
>>21062031I get my shit from the butcher son
>>21061085never forget, never forgive
>>21061085>>21062116that blows anonbut it looks delicious
>>21062121thanks bud :) It was, people really liked it. I'm gonna make a bone broth from the giant bones and some of the fat and skin, and then I'm gonna make soup, gonna roast the bones with some veggies to get some colour on the cartilage - It's gonna be fantastic.
>>21062166Did you end up making gravy out of the fat?I'd pour off the fat/broth, stick it in the fridge then skim the fat, turn then fat into a roux and add broth until it's the consistency you'd like. Then I'd toss together some carrots, onion, celery, mushroom, potatoes, some of the pork, the newly made gravy, and make stew out of it.
>>21062243I made pan sauce with half of it.Diced shallots, mustard, white wine, capers, white pepper, butter for emulsion, little bit of lemon and parsley. We don't make gravy here in Eastern Europe. I'm not opposed to trying it sometime tho. The other half of the collagen will go into my soup tomorrow. All the fat is gonna be used for eggs or egg fried rice.
>>21062251probably gonna make a thread about it
>>21062374I'd just continue this one.
>>21062447well I'll post here but I've always wanted to do a step by step broth>soup thread and show my method.
>>21055411fuck you, you lying cunt
>>21062757let it go fren
>>21062757Regardless of any food practices the truth is that the more the meat stays and ages after slaughter the more nutrients it looses. Same with cooking - the more well done you cook something the more nutrients it loses.
>>21062503Bone broth>soup thread from the leftovers >>21064422
