Go to the Recipe: Easy Sous Vide Pork Terrine
I was extremely excited when I saw that recipe until I realized I did not own a terrine that is well above $200. Since it is only to shape the pate I was thinking to use loaf pans and make smaller pates. Any reason why that would not work? I'm open to all suggestions.
Just use a loaf pan? There are also way cheaper terrine options if you check out basic metal ones on Amazon.
Loaf pans will work for this. Expensive and heavy terrine molds really shine with terrines or pates that are cooked inside the vessel.
When they came out with the country pâté, i had a simular issue. I bought a relatively cheap loaf pan, wrapped up the product itself, vacuum sealed the whole pan, then weighted it down. Worked fine. As you're cooking everything and then putting in the pan, it should be even easier. There's no reason you need to use exactly what they're using. A cheap loaf pan should work fine.
Do you put the salt box's on the terrine lid or directly on the terrine in the mold during pressing, from the pictures it doesn't look like the lid is used and salt is directly on terrine in the dish?
The top of the terrine is wrapped with the plastic wrap, then the salt is set on top of that. The lid is only used for storage later if you need it. Not in the production of the terrine at all.
I wanted to ask about the salt level on this terrine. I've got the salt calculated at about 1.4ish% of the weight of the meat, which I would think is pretty low for most terrines. The pate recipe is more around 1.66% plus the addition of bacon (possibly pushing it closer to a 2% salt level). Anyone tried this yet and can comment on if this is salty enough or not?
Thanks!
Also once the terrine is done how long will it stay in the fridge or can I freeze portions of it for later?
2 weeks, and no I do not recommend freezing. Freezing will break down the gelatin and release some liquid.
I’m going to make this, does it make sense to let the spice and salt mixture rest a few hours before placing in the SV or does it not make a difference? Particularly the curing salt.
All this is going to do is add more "hammy" flavor. Not a bad idea to give it light cure but you will still cure during the cooking process.
This is the Sous Vide Pork Terrine Charcuterie I made. Can’t wait to try it! I used only one ham hock as my terrine was only about a quart. It filled it nicely. This will be for cocktail hour before Thanksgiving dinner.
Nailed it.
Just wondering if one could omit the Prague powder? I expect a less ham-like flavour, but it is slightly carcenogenic.
Those mini-loaf pans would be great for this, I think.
You can leave it out, the only thing it is really adding is helping keep a rose pink to the meat.
How long can it be stored in the refrigerator, particularly when not using Prague powder ?
