PREPARATION OF FORCEMEATS

COUNTRY STYLE FORCEMEAT

1 part lean pork
1 part predominant lean meat
1 part pork fat
1/2 part liver (usually from the predominant meat)
1/2 part mirepoix (lightly caramelized, cooled)
1/4 tsp InstaCure No. 1 (per 2 lb forcemeat; optional)
Panada, up to 20% as needed 
1 medium egg (per 2 lb forcemeat)
Pork fatback, sliced thinly, for lining terrine mold, as needed
Aspic, as needed

METHOD

1. Cube all meats and fat, about 1-inch cubes

2. Mix the meats with the mirepoix adn Insta Cura (if using).  Marinate for 6 hours under refrigeration.

3. Grind the mixture twice through a chilled grinder using a coarse plate (3/8 in)

4. Weigh the mixture and determine the amount of panada and eggs to add.

5. Remove one third of the meat mixture, combine with the egg, and puree in a food processor, keeping the product cold over a water and ice bath.

6. Recombine the meat, add the panada, and mix well.  Chill in a water and ice bath, or in a refrigrerator.

7. Test the forcemeat for flavor and consistency.  Adjust as needed.

8. Fill desired fatback-lined mold with mixture and bake in a water bath to an internal temperature of 145F, depending on the meat; if using poultry, the product will need to be cooked to 160F, and it will carry over to 165F to meet health regulations.

9. Pour off the excess fat and replace with aspic.  Chill.

STRAIGHT FORCEMEAT METHOD

  • 100g/4 0zs Rindless bacon, finely chopped.
  • 50g/2 0zs shredded beef suet (or vegetarian suet)
  • Grated rind of 1 lemon (plus 1 more lemon if needed)
  • 2 tbsp chopped parley
  • 2 tsp chopped mixed herbs(especially thyme)
  • Good pinch of allspice
  • Good grating of nutmeg
  • Pinch of ground mace
  • 150g/5 ozs fresh white breadcrumbs
  • Salt
  • Pinch of Cayenne Pepper
  • 1 large egg
  • Stock (from Turkey Giblet stock if poss) or use Chicken Stock cube or similar – just enough to bind ingredients

METHOD:

  1. prepare this a couple of weeks ahead and freeze, put bread in food processor and process into relatively fine crumbs (but don’t turn it to dust).
  2. Chop bacon finely, mix in suet, all the herbs and spices, grate the lemon rind finely and put in a freezer bag. Shake well, label and freeze. Should keep for a month.
  3. Take bag out of freezer and thaw at room temperature for 2 – 3 hours. Shake out into a big bowl, add some more grated lemon rind if you can’t smell lemon. Season with salt and Cayenne Pepper.
  4. Cook Forcemeat in shallow non-stick bun tins. They do puff up. Grease the bun tin (usually makes 10-12).
  5. Guage how long it will be before the meal, and work backwards. 50 minutes before the meal is on the table, whisk a large egg, and add it to the dry mix. Mix well. Then if you have made Turkey Giblet Stock, using a soup ladle, add one ladle full at a time, and mix well. You don’t want the mixture to be too sticky or wet, just wet enough to be able to shape with your hands.  Add just a little of something, taste or check its correct, then you can always add more, but you can’t take it away if you’ve added too much.
  6. Spoon the mixture into the bun tins, fill right up, and don’t smooth the tops. They want to look rough and rounded.
  7. Put in the oven, 180°C/350°/Gas 4 for 20-25 minutes. AGA – grill shelf at top of baking oven – turn around after 15 minutes – They should be puffed up, slightly crunchy, and golden brown.
  8. Remove from oven, take out of tins, and keep warm. Then enjoy your Forcemeat Stuffing.

Notes

Preparation Time: 10 minutes chopping dry ingredients.

Cooking Time: 20-25 minutes at 180°C/350°F/Gas 4

GRATIN STYLE FORCEMEAT

Potato & Celery Root Gratin with Leeks

  • 3 cups heavy cream
  • 2 garlic cloves, peeled
  • 1 sprig thyme plus 3 teaspoons fresh thyme leaves, divided
  • 2 tablespoons (1/4 stick) unsalted butter, divided
  • 3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
  • Kosher salt
  • 2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8″ thick)
  • 1 pound celery root, peeled, very thinly sliced crosswise (1/8″ thick)
  • 2 cups grated Gruyère
  • Freshly ground black pepper

METHOD:

  1. Preheat oven to 350°F. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.
  2. Melt 1 tablespoon butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes. Transfer to a small bowl and set aside.
  3. Butter a 3-quart gratin dish with remaining 1 tablespoon butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 teaspoon thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.
  4. Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent with foil and rewarm in a 300° oven until hot, about 20 minutes.

MOUSSELINE STYLE FORCEMEAT

  • 1 lb/454 g lean white meat or fish
  • 1 tsp/5 mL kosher salt
  • 1 large egg (per 1 lb/454 g meat)
  • Seasonings, as needed
  • 1 cup/240 mL heavy cream (approx.)

METHOD:

1. Cube the meat or fish. Chill.

2. Grind through a chilled grinder using a coarse plate (3/8 in/9 mm), then a medium plate (1/4 in/6 mm). Chill.

3. Combine the chilled ground meat mixture with the salt, egg(s), and seasonings. Purée in a food processor until smooth.

4. Add the cream slowly and pulse in. An alternative way to do this is to remove the mixture from the food processor and place it in a mixing bowl over an ice bath, slowly working the cream into the meat with a rubber spatula or spoon.

5. Test the mixture for seasoning and consistency; adjust as necessary.

6. Use for the desired preparations.

5/4/3 EMULSION FORCEMEAT

  • 5lb Meat-pork or beef (cubed)
  • 4lb Pork Jowls (cubed)
  • 3lb Ice (crushed or shaved)

CURE MIXTURE

  • .36 oz salt
  • .04 oz curing salt
  • 0.1 oz sodium erythorbate
  • .08 oz dextrose
  • .04 oz phosphate
  • .64 oz non-fat dry milk (NFDM)

SPICE MIXTURE

  • .33 oz white pepper
  • .25 oz coriander
  • .25 oz nutmeg
  • 2 tsp onion powder
  • .5 tsp garlic powder

METHOD:

  1. Combine meats (not jowl fat) with curing ,mixture except NFDM, Allow to cure overnight.
  2. Progressively grind meat through medium and small die.
  3. Grind jowl fat through medium and small die.
  4. Place ground meat in food processor.
  5. Place ice on top of meat.
  6. Place spice and NFDM on top of ice.
  7. Process to a temperature of 40 degree F.
  8. Add ground fat and process to 58 degree F.
  9. Stuff in sheep casing, the off at six inch links. Poach at 170 degree F to an internal temperature of 155 degree F.

NOTE:

This formula for frankfurter is somewhat involved, as are nearly all traditional “old world” recipes.

 

FOR MORE INFO: https://www.theculinarypro.com/forcemeats/