Years ago, in a workshop, we made a giant shoulder chop. That was the catalyst for looking at what is a chop and what can be transformed into a chop. Actual pork shoulder chops, especially first cut shoulder chops offer a terrific blend of meats, fat and flavor. Unfortunately they are not easy to come by. We opted to make our own. We were able to use St. Louis ribs rather than the less meaty baby backs which can be found on a pork shoulder. We were able to clean up the shoulder and remove pockets of fat, sinew and silver skin. Then we used transglutaminase, specifically Activa RM, to bond the shoulder meat to the ribs. (We have an in depth look and an array of recipes showcasing the potential of Activa in our book Ideas in Food: Great Recipes and Why They Work.) We wrapped the meat in plastic wrap and vacuum sealed it to enforce the bond. We refrigerated the meat overnight. This gave it time for the bond to set. Then we opened them up and seasoned them with a La Boite spice blend. Finally we vacuum sealed them again and are cooking them in a CVap set at 57°C. The meat will cook for 24 hours. Afterwards we will chill them and then they can easily be sliced, grilled, and devoured.
April 25, 2011
April 25, 2008