I've made some rielette's before, but this one is by far my favorite. Generally i make them with pork or rabbit, sometimes pheasant but never jowl before. I used some nice tamworth jowls, a bit of pork belly and the meatier Kurobuta jowls that i am in love with. I lightly cured the jowls and smoked the Kurobuta's which were then all cooked gently in duck fat and shredded, then pressed. The thing about a good rielette is that the temp and cooking times are very crucial to a good consistency. Its very easy to end up with dry meat and one can do there best to emulsify enough fat to make up for the dryness, but a good palette can always distinguish the difference.
Easy solution....Jowls.
Even a newbie could pull this one off and have it taste good and you'd have to do something seriously wrong to have this come out dry. I love the way the marbling of the kurobuta jowls show up throughout this terrine, and i already have plans for a 2.0 version of this where i'd like to press whole jowls throughout to show the amazing marbling. I tend not to really like aggressive smoke in most things, i find it covers up the flavor of the meat too much, so i only smoked a third of the jowls for an hour or so and folded them in. I tried to fork the rielette, but jowls just dont shred as well as cubed pork, so i just used a whisk and left some chunky goodness here and there.
