Making a Rullepolse-A Cured Danish Meat Roll

Discussion in 'Chez Dawgs' started by goldtopper, May 23, 2016.

  1. goldtopper

    goldtopper For Real VIP Gold

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    This is a really fun thing to do with a pork shoulder. The result is a buttery smooth thin slice of pork, served best on rye with dijon.
    First I take a bone in shoulder.
    rul1.jpg

    I then cut out this weird little bone. It's very easy. Then it gets butterflied open to lay flat.

    rul2.jpg

    rul3.jpg
     
  2. goldtopper

    goldtopper For Real VIP Gold

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    Now after butterflying, I season it with white pepper, thyme, allspice, sodium nitrite, cloves, onion and garlic.
    rul4.jpg

    I roll it up and tie it and season the same on the outside. Onions only go on the inside

    rul5.jpg

    It then gets put in a brine for 3 days. When done, it's simmered for an hour, cooled and put in this press that I made out of maple. The cover is behind it- sorry for the blur. It sits on top of the meat like a lid on a wine press.

    rul7.jpg rul8.jpg

    I crank the wingnuts down , allowing the lid to press it and let it set in the fridge for 2 days.
    Take it out and looks like this.
    rul9.jpg


    It's then sliced paper thinly and vacuum sealed in 3/4lb packs and frozen for later.
    Hope you all enjoyed this!
     
  3. hsdramaqueen

    hsdramaqueen It takes horns to hold up my halo

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    :buffet: This looks really good! And pork shoulder is always reasonably priced.

    Can I use something else if I don't have a press?
     
  4. goldtopper

    goldtopper For Real VIP Gold

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    You bet!
    Put it in a pan after wrapping in saran, then put another pan on top with weight in it= like canned goods or even use C Clamps to press it down. :)
     
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  5. hsdramaqueen

    hsdramaqueen It takes horns to hold up my halo

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    :thumbup2:
     
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  6. Engaged Chicken

    Engaged Chicken Well-Known Member

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    goldtopper and IfTheyOnlyKnew like this.
  7. Engaged Chicken

    Engaged Chicken Well-Known Member

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    I just want to hear how MrWarmth says Rollepolsy!!!:D
     
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  8. IfTheyOnlyKnew

    IfTheyOnlyKnew Well-Known Member POTY The Bar Gold

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    I know, looks amazing, doesn't it?? :lunch:
    GT PMed me this recipe last year some time. I've been dying to try it ever since.
     
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  9. MrWarmth

    MrWarmth YOUR FRIEND TO THE END 2010 OG VIP

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    Stop being a fool
     
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  10. Tranquil

    Tranquil Decent! VIP Gold

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    I wanted to see the paper thin slices :depressed:
     
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  11. goldtopper

    goldtopper For Real VIP Gold

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    I'll post them later, you're right, I should have.
     
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  12. goldtopper

    goldtopper For Real VIP Gold

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  13. Tranquil

    Tranquil Decent! VIP Gold

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    That's what I'm talking about! Looks good. :lunch:

    This got me thinking, with the meat vacuum sealed, this would be perfect for making a sandwich using a Sous Vide machine to warm up the meat.

    Shit I think I'm going to try that
     
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  14. goldtopper

    goldtopper For Real VIP Gold

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    I think next time I make it I'm going decidedly non-Danish.
    Ground Fennel, Garlic, Oregano leaves, S&P = Porketta. Now that would be killer sous vide.
     
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