What's a good substitute for caul fat in a country pate recipe? And other pate questions...
I'm thinking about making country pate from Julia and Jacques Cooking at Home. An optional item is 6-8 oz of caul fat to line the pan. My butcher shop can't help as it would have to order 40 pounds. Should I try fatback or something else or just forget it?
Another question about this recipe, it says to marinate the ground meat for 2-5 days before cooking and that the pate lasts for 10 days after cooking. Does that sound safe to you?
And finally, saltpeter. Quick Google search says to look for it at home improvement stores. Is that really the same thing I'd want to put in pate? Saltpeter is also listed as optional, will I miss it if it's not in there?
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To also answer your question, fat back or bacon can be used. Even a piece of pork belly will work, sliced thinly. If you can only find the belly whole, slightly freeze it so it is firm enough to slice thinly with a sharp knife.