I made a batch of polish deli meat using wild hog with added pork fat. This is something everyone should try with the next pig they shoot. The garlic flavor really comes through and makes for a good sandwich!
Recipe for 1kg.
1kg pork, 25-30% fat, (pork butt or lean pork with 30% pork belly)
15g non-iodized salt
2g Cure #1
2g white pepper
2g herbal pepper
0.6g nutmeg
0.6g all spice
5g garlic paste
20g potato starch, sifted
100ml ice water
1. Cube meat, add the salts, mix well pack tightly into a plastic container cover and cure in fridge for 48 hours.
2. 2. Before grinding, mix in the peppers, nutmeg and all spice and grind through the 6mm or 8mm plate. If you are making a large amount grind the lean meat with a 12mm plate and the fatty meat with the 6mm.
3. Mix the garlic with the water and gradually add to the meat with the potato starch, mixing well until a ball of farce sticks to your hand.
4. Stuff into waterproof casings, 75mm or larger or tightly pack the farce into a meat press, leaving 4cm. from the top.
5. Poach at a temp of 176F until an internal temp of 155F. A sous vide circulator work well. If using a meat press, the water should be 2.5cm above the meat line. The poach time will be approximately 10 minutes for every 10mm of diameter of the casing.
6. Chill in cold water for 15-20 minutes and transfer into the fridge for 8-10 hours.
Recipe for 1kg.
1kg pork, 25-30% fat, (pork butt or lean pork with 30% pork belly)
15g non-iodized salt
2g Cure #1
2g white pepper
2g herbal pepper
0.6g nutmeg
0.6g all spice
5g garlic paste
20g potato starch, sifted
100ml ice water
1. Cube meat, add the salts, mix well pack tightly into a plastic container cover and cure in fridge for 48 hours.
2. 2. Before grinding, mix in the peppers, nutmeg and all spice and grind through the 6mm or 8mm plate. If you are making a large amount grind the lean meat with a 12mm plate and the fatty meat with the 6mm.
3. Mix the garlic with the water and gradually add to the meat with the potato starch, mixing well until a ball of farce sticks to your hand.
4. Stuff into waterproof casings, 75mm or larger or tightly pack the farce into a meat press, leaving 4cm. from the top.
5. Poach at a temp of 176F until an internal temp of 155F. A sous vide circulator work well. If using a meat press, the water should be 2.5cm above the meat line. The poach time will be approximately 10 minutes for every 10mm of diameter of the casing.
6. Chill in cold water for 15-20 minutes and transfer into the fridge for 8-10 hours.
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