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Modern Tuscan Take on Traditional Southern New Year's Grub
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I put the pork tenderloin in last night with no seasoning. Threw some fancy sea salt on them and made a mustard sauce with four kinds of mustard, honey and chili sauce. It was very very good. Seared on a CI skillet and the whole family loved it. Had a tremendous amount of liquid in the pouc.hes. Was a bit concerned about it but just dumped that in the sauce and it was killer
Steve
Caledon, ON
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That juice is liquid gold.
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Cannot wait to do the confit. I'll drink that and eat the liver in butter sauce
Steve
Caledon, ON
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Freeze the fat and you can get it into a foodsaver bag without the dome vacuum stuff.
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I know. I do that with stocks, fumets,duck fat and other liquids and semi-liquids. I always hated having to have a gallon of duck fat to do a few legs
Steve
Caledon, ON
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I cured my pork belly in those expandable bags - got good distribution and the end result wasn't too salty (I hear a lot of complaints about salty bacon).
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