Crépinette dry due to fat leaking out

c.p.w.g.w

Made some crépinette, and they were dry as sand...

All the fat pi$$ed our leaving the meat dry, I used ground pork belly and wrapped them in caul fat...

Anyone able to suggest where I may have went wrong

Mystery Egg

c.p.w.g.w wrote: »

Made some crépinette, and they were dry as sand...

All the fat pi$$ed our leaving the meat dry, I used ground pork belly and wrapped them in caul fat...

Anyone able to suggest where I may have went wrong

They are often breaded, maybe for this reason?

Also any chance you over worked the meat? It should be just barely mixed to prevent it becoming tough.

But really I'm just guessing.

Markcheese

They're just a giant meat ball really , the couple of times I did them there was a good bit of minced pork fat in them , and I think bread crumbs soaked in bread crumbs,
Didn't think much of them straight out of the oven, but the next day heated up in an onion gravy they were lovely ...

Lady Haywire

Markcheese wrote: »

and I think bread crumbs soaked in bread crumbs,

:D
Had to giggle at this!
I'm just going back over threads I missed looking through over Christmas, hadn't heard of these, must see if I can get caul fat & attempt.

Markcheese

Lady Haywire wrote: »

:D
Had to giggle at this!
I'm just going back over threads I missed looking through over Christmas, hadn't heard of these, must see if I can get caul fat & attempt.

Breadcrumbs soaked in milk ... My bad ... I've only made them once ( made loads in a couple of batches ) , there was a lot of added fat ... And the version I did was basically offal with added fat ,the milk soaked bread crumbs , diced onion ( cooked in the milk that you then added to the breadcrumbs ) and then wrapped in a square of caul fat ,
They were a bit meh the evening I made them , but really nice the next day with onion gravy ...