Go to the Recipe: Sous Vide Turkey Rillettes
Would packing the shredded meat/gastrique in a maison jar (and topped with fat) and cooking like the chicken liver pate help further preservation?
Top with rendered fat (optional)
Traditional rillettes are topped off with rendered animal fat (usually the same animal that the meat in the rillettes is from). This helps to further preserve the mixture, extending its “shelf life.”
In this case, you can render fat from the turkey skin you removed from the legs before cooking sous vide. You can skip that step and top these off with store-bought chicken or duck fat (or even clarified butter). You’ll need to melt the fat first so you can pour it on the rillettes.
Once your rillettes mixture is packed into jars, simply pour a thin layer of the melted fat over top. Then transfer the jars to the fridge for the fat to set up. Screw on the lids and keep refrigerated. This extra layer of fat can help your unopened rillettes keep for up to six months in the fridge.
I follow a ketogenic diet and don’t want to add brown sugar, honey or apricots. I can use monkfruit for sweetness, what else instead?
Can I freeze these?
You can.
for the traditional rillettes ( porc ), would the prague #1 still used? it is to keep a pinkinsh colour i presume... that is a pretty temp for sous-vide... why is that? ( sorry i misread.... temp is fine )
