A while back I wrote a post on cold-cut Bath chaps: a boned-out pig’s head, cured, rolled around the tongue, tied, poached, and sliced.   While I was extremely happy with the look of those Bath chaps, they were pretty bland.  I figure that the cure leached into the poaching liquid.

I had another go at the chaps with this fall’s pig.  This time, instead of using a whole head, I used only one jowl, cured, and wrapped around the tongue.

After rolling and tying, I seared the meat over high heat.  Once chilled, I vacuum-packed the chaps and simmered them for two or three hours.  This was not proper sous-vide: though the meat was vacuum-packed, it wasn’t cooked in … Continue reading.