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Let the rillettes sit at area temperature for about one hour just before serving so it really is softened to some spreadable consistency. If you're not gonna eat everything and don't system to finish the leftovers in just a few days, re-seal the uncovered spot with a layer of lard.
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On a facet Take note, the “weird Fluro pink colour” you point out is one area known as curing salt that preserves coloration and is particularly an age-aged custom in French charcuterie creating and over and above. Reply
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Pour mixture into a mould and pack firmly. Protect and refrigerate for roughly 4 hours in advance of serving. Provide with vegetable soup and a loaf of crusty complete wheat bread.
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Thank you check here a lot for this recipe! I ended up employing my Dutch oven All things considered, and my rillettes are great!
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A Be aware about lard: You’ll will need about fourteen-eighteen ounces of high quality lard, with regards to the molds you utilize for your rillettes. Be careful about where you get it as Practically any lard you discover from the supermarket is hydrogenated lard – avoid it.