by hardlikearmour
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Expandunlined "tin" can Ask a question about this ingredient
Brand new soldering iron - make sure it's not been used for soldering!! Ask a question about this ingredient
wood chips (smallish ones) or wood pellets - I used applewood chips Ask a question about this ingredient
2 boneless country-style pork ribs (fatty ones are better) - about 1.25 lbs Ask a question about this ingredient
Preferably using a safe edge can opener, cut the lid most of the way off the can. Think of the can lid as a clock face; you want to open from about 7 o'clock to about 5 o'clock cutting in a clockwise direction. Use a pliers to bend the lid open. Empty and rinse the can. Use a keyhole opener to open a hole in the lid at the 6 o'clock position.
Ask a question about this stepFill the can about a quarter to a third full with your wood chips/pellets. Wiggle the tip of the soldering iron through the keyhole, as far in as you can get it. Put the can on the grate of your grill on it's side with the keyhole toward the bottom; again like the 6 o'clock position of an ordinary wall clock. Make sure the tip of the soldering iron is well-covered by the chips. You are now ready for cold smoking!!
Ask a question about this stepCut each of the ribs in half lengthwise. This exposes more of the meat and fat to the smoke to help develop a well-balanced smoky flavor. Rest the pork on a grate in your grill, making sure it doesn't touch the smoker apparatus. I use the warming rack provided inside my grill, but you can use what ever will work for your particular grill.
Ask a question about this stepPlug the soldering iron in. It will take a bit to warm up, but you should start to see smoke in 5 to 10 minutes. If not, wiggle the soldering iron around a bit; it may not be in good contact with the chips.
Ask a question about this stepOnce you start to see smoke, put the lid down on your grill and set your timer for 30 minutes. Try not to open the lid during this time – you should see and smell smoke coming from the grill. After 30 minutes your meat should have developed a good amount of smoke aroma. Remove the meat from the grill. Unplug your soldering iron, but wait until the chips burn out and the can cools down before handling it.
Ask a question about this stepThe pork you just smoked Ask a question about this ingredient
1 cup rendered pork fat or lard – not the kind that comes in a box and doesn't need refrigeration, please! Ask a question about this ingredient
1 tablespoon minced garlic Ask a question about this ingredient
2 teaspoons Diamond kosher salt, divided Ask a question about this ingredient
¾ to 1 teaspoon freshly grated nutmeg, divided Ask a question about this ingredient
½ to ¾ teaspoon freshly ground black pepper Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
2 tablespoons whiskey, divided Ask a question about this ingredient
¼ cup minced shallot Ask a question about this ingredient
Cut the pork into ¾- to 1-inch cubes. Massage the garlic, 1 teaspoon kosher salt, ½ teaspoon nutmeg, and ¼ teaspoon black pepper into the meat. Allow the meat to rest at room temperature for 45 to 60 minutes or refrigerate overnight.
Ask a question about this stepCombine the lard and 1 cup of water in a 2 to 3 quart saucepan. Melt the lard over medium-low heat. Once it has mostly melted add the pork, bay leaf, and 1 tablespoon whiskey. If needed add more water so pork is just covered. Bring to a simmer over medium heat, then reduce heat to maintain a gentle simmer.
Ask a question about this stepContinue to simmer, stirring occasionally, for 2 hours adding more water if needed. The water should not boil off before the meat is tender and the fat has rendered. After 2 hours check to see how tender the pork is. If it is easily shredded add the shallots, if not check again in 15 minutes.
Ask a question about this stepThe rillettes are done when the pork is easily shredded and the fat has become “clear and beautiful.” This will take about 2 ½ to 3 hours. Once the water has cooked off, continue to cook the meat in the fat for 5 to 10 minutes, stirring frequently. The meat should not become crispy.
Ask a question about this stepStrain the meat in a fine mesh strainer, collecting the fat in a bowl or large glass measure. Allow the meat to rest in the strainer for 5 to 10 minutes, then transfer to a medium sized bowl. Use 2 forks to shred the pork.
Ask a question about this stepAdd the remaining whiskey, kosher salt, ¼ teaspoon nutmeg, and ¼ teaspoon black pepper. Add ¼ cup of the reserved fat back into the meat. Mix vigorously to thoroughly combine and further break down the meat.
Ask a question about this stepStir in additional fat 1 tablespoon at a time until your mixture is like stiff cookie dough in texture. Taste and add more nutmeg or black pepper if desired. In my experience the rillettes will taste saltier now than they will taste after a night in the fridge.
Ask a question about this stepPack the rillettes into jars or ramekins. Seal the top with ¼-inch layer of the reserved fat – this will help to preserve the rillettes, so they will keep for several weeks in the refrigerator. Refrigerate the rillettes overnight or longer. Allow to come to room temperature before serving. Enjoy!
Ask a question about this stepNow, go smoke some cheese!!
Ask a question about this stepYou can reuse the soldering iron for smoking, you just can't use it for soldering.
Hey MacGyver - we are going to try out our soldering smoker this evening for cheese for the game! Thanks so much for sharing the process!! Rillettes are going on my to do list now too - I am thinking I can follow a similar process with duck and duck fat too.
You will have to report back! It does a great job smoking cheese - I've done blue and sharp cheddar with it. You can definitely make rillettes, and I'm sure duck would work well - sort of like confit. Yum! If you want the rillettes to be smokier, you could also smoke them after you make them.
OMG - you are one amazing woman! I don't have a grill and if I did would definitely make this. I would increase the whiskey to make sure there is enough to drink for this project.
OMG - you are one amazing woman! I don't have a grill and if I did would definitely make this. I would increase the whiskey to make sure there is enough to drink for this project.
Thank you, SKK! The internet is an amazing repository of ideas. When I found the cold-smoking technique I got a little giddy. Some people do it in a large rubbermade-type storage container, so you don't have to have a grill. Youtube has several videos you can watch on the process.
oh boy this sounds amazing!! Love the picture too. well done, hla.
Thanks, mrslarkin! I had fun with this one.
Wow, hardlikearmour! You never cease to amaze and inspire with your creativity and culinary resolve. This sounds really delicious.
Thanks, gingerroot! This one brought out a little of the mad scientist in me.
are you able to use this soldering iron for future smokings, or do you need a brand new one each time?