Confit Question

[Rhona]

A brined pork belly, all in one piece, confit'd, then sealed in its fat...how long will it keep? It didn't get used at New Year, and has been in the fridge since. I know it should be ok for a while, but answers from a google search range from one week to three months or more.

Anyone know?

[Nicos]

...from my experience ,I would say a couple of years if kept in the fridge....and probably much longer!

...I'm still alive!

If you are worried just make sure you cook it well once opened ...and if in doubt don't give it to the little'uns

When you open it , it should give a very strong ' pffft' sound to show it is well sealed.

[Rhona]

Thank you lovely... I was hoping you'd see my post!

I should have been clearer though - the confit is not in a jar (yet). Too big - it's just in a plastic box under it's duvet of fat. Mr R is recovering from nearly two weeks of flu, and isn't 'ready' for confit pork yet.

You've given me an idea though...could I scrape it down, shred it and reseal with (yet more) fat into jars? Sort of rillettes?

[Nicos]

I'd certainly do that..cook it for 30 mins more in a water bath in sealed jars ...and it should be fine.

I'm always paranoid about bacteria etc...check for the pfft when opening


tbh....having sat in the fridge already for a few days I wouldn't leave it months before eating

[Rhona]

Marvellous - jars it is. I'll check for the pfft.

Mr R will be relieved that he won't have to put up with me waving a box of fat encased pork at him with a questioning 'ready yet, darling?' eyebrow every evening.

Thank you!

[Nicos]

Best served with a Krug 1928 ...






...I jest!

[julesapple]

When you've boiled the jars, take them out of the water straight away and immediately upturn them onto a teatowel. This helps with the seal....although the actual science of it escapes me for the moment.

[Patchninja]

Just send a fewjars my way for testing! I love confit anything - hence my expanded waistline. We get chicken from the southwest here really cheaply - the stuff used for foie gras. I put a dozen legs in the slow cooker and it coms out super-delish..

[Rhona]

Just send a fewjars my way for testing! I love confit anything - hence my expanded waistline. We get chicken from the southwest here really cheaply - the stuff used for foie gras. I put a dozen legs in the slow cooker and it coms out super-delish..

If Nicos is supplying the Krug, I'll hand-deliver them...