It comes around so quickly. Yup, it's Paté making time again.
I'm making about 2½ kilos this year, mostly in small 200gm jars; with the just two of us they're more useful than the bigger 350gm jars.
I took about 2 kilos of seasoned coarsely ground pork belly, liver, etc, and a 400gm Duck foie gras.
Nice big walnut sized lumps of the fresh foie gras were placed inside each jar of Paté mix, and the 'capsuled and lidded' jars were sterilised for the standard 3 hrs.
It's always interesting to discover if I've seasoned the mix correctly. Over the past few years I've somewhat underestimated the salt, but I suppose that's better than putting in too much.
Here's my final haul; ten 200gm jars, and four 350gm jars... That's all I'm making this year, I still have a few left over from 2013. The yellow of the fat comes from the foie gras (Maize fed Ducks).
I now have to wait about 3 months before tasting.
Next on the list is Bacon, but more of that anon.