nicholls47 I used Pa’s Black Bull marinade before cold smoking the chops. Then, seasoned them with the garlic/butter Excalibur seasoning and sous vide them at 130 for 2 hrs. Result: juicy and tasty.
Creton by Claude (Pork meat spread)
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I had some left over ground pork loin and decided to make Creton. I grew up on that stuff. We would eat it on toast in the morning (with the traditional touch of mustard) and at lunch as a sandwich (with mustard obviously).
The recipe is rather simple and the cooking method even simpler.
Ingredients :
- 1 lbs of lean pork
- 1 cup of milk
- 8-10 crushed soda crackers
- 1 finely grated onion (watch your knuckles)
- Couple of small garlic gloves finely chopped
- 1/4 tsp cinnamon
- 1/8 tsp of ground cloves
- 1/8 tsp of ginger
- 1 TBspn of Salt
- 1/4 tsp of pepper
Combine all the ingredients in a microwave dish and mix well.
Cook on High for 5 minute and mix and repeat the cycle 4 times. If after the 4th round the mix is too loose then add more crackers and cook again.
Let it rest and put into containersCreton is excellent cold on a piece of toast and freezes rather well.
I hope you enjoy!
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Interesting. Never heard of it.
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Nor have I. But it sounds good.
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PapaSop said in Creton by Claude (Pork meat spread):
Interesting. Never heard of it.
It is like a poor man’s pâtée. It is good and helps take care of the leftover pork loin I never know what to do with (I’m more of a beef fan). Hope you get a chance to try it. The recipe above was doubled so don’t fear about making it because of the amount it produces
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samspade said in Creton by Claude (Pork meat spread):
Nor have I. But it sounds good.
It is good but don’t forget the mustard LOL!
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Dr_Pain OK another thing to try…will it ever end. LOL
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Dr_Pain The recipe looks like it would solve many taste bud hankerings (cinn, ginger, clove, onion).
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Dr_Pain looks good
. My wife makes something similar to this. After it’s cold she mixes in some sweet relish and we eat it on snack crackers. 
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Dr_Pain never had it but I would sure try it. I would just have to use gluten free crackers
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Never heard of it either, but it sounds like something I would love to try, thanks
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Dr_Pain this I will try, I think this will go good in the ice shack while sipping on a barley pop and waiting for dinner to show up.
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looks very good will have to try some
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bocephus said in Creton by Claude (Pork meat spread):
Dr_Pain OK another thing to try…will it ever end. LOL
The answer is NO!! It will never end.
The beauty of this recipe is the simplicity of the cooking methodology. It also solves the issue of “what do I do with the rest of that daggum pork loin!?”
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zbigjeff said in Creton by Claude (Pork meat spread):
Dr_Pain The recipe looks like it would solve many taste bud hankerings (cinn, ginger, clove, onion).
It has raised a few eyebrows in the past (when I described the recipe) but it just works. It also masks a lot of the pig flavoring which I am not a huge fan of (except in sausage)
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cdavis said in Creton by Claude (Pork meat spread):
Dr_Pain looks good
. My wife makes something similar to this. After it’s cold she mixes in some sweet relish and we eat it on snack crackers. We do put it on crackers with mustard so I feel the vinegary twist of sweet relish would give that same acidity twist that the dish needs. I’ve been wanting to try it with Tabasco but……
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ND Mike said in Creton by Claude (Pork meat spread):
Dr_Pain never had it but I would sure try it. I would just have to use gluten free crackers
Let me know how it works out. I have never eaten or cooked with gluten free stuff. It would be a great experiment
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mrobisr said in Creton by Claude (Pork meat spread):
Never heard of it either, but it sounds like something I would love to try, thanks
Make a small batch and try it. It is something we offer at times as an appetizer, on crackers with some mustard
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YooperDog said in Creton by Claude (Pork meat spread):
Dr_Pain this I will try, I think this will go good in the ice shack while sipping on a barley pop and waiting for dinner to show up.
HAHAHA, Lord knows how many times we ate this while ice fishing and drinking the “white pops”
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craigrice said in Creton by Claude (Pork meat spread):
looks very good will have to try some
Let me know if you do. My kids absolutely love it but my wife has a more urban refined palette
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
Dr_Pain Thanks for sharing that recipe. Growing up, Mom would grind up leftover ham or roast and mix with mayo, mustard, chopped onion, and chopped eggs to make ham or beef salad. They both made great sandwiches.
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