Updated: 5 days ago
The perfect addition to any sandwich, especially at breakfast time!
Meat ratio: Pork Shoulder Boneless 100%
Based off the weight of the total meat ratio.
Kosher Salt 1.8%
Baking Soda 0.2%
Cure Salt #1 0.25%
Garlic Powder 0.3%
Dehydrated Milk Powder 1%
Ice, crushed 10%
Dextrose sugar 0.5%
Bacteria Culture BLC-007 0.015%
Take the freshly ground meat and place it in a food processor with all of the ingredients.
Blend on high until completely emulsified and crushed ice is completely incorporated.
Stuff into a 70mm-100mm synthetic casing chub.
Let ferment at room temp or about 70°F for two days or until pH hits 5.0 or under.
Poach in a water bath until at 170°F until internal temp reaches 155°F.
Completely cool down in the refrigerator and then slice thin and fry in a pan. This goes incredible in a classic P.E.C. or Pork (taylor ham), Egg, and Cheese on a Kaiser roll.