Notes §
- Pork shoulder is roughly 75% lean meaning we want additional 5% fat to hit 30% fat total
2023-11-12 §
- Ran out of Thyme so we subbed in other herbs to roughly the same total weight
2023-01-8 §
- Could probably just use black pepper next time
- too much cognac
- could use a lite more coarseness
Ingredients §
Per 1kg Meat (includes fat) §
- Pork Shoulder - 933g
- Pork Fat - 67g
- Garlic paste - 5.5g (was 3.5g)
- White Pepper - 2g
- Black Pepper - 1g
- Cognac - 100g
- Salt - 18g
- Allspice - 1g
- Thyme - .3g fresh (was 1g dried)
- Rosemary - .6g (was 0)
- Sage - .08g (was 0)
Method §
- Overnight if possible
- Grind half of meat with 4.5mm die (medium)
- Grind half of mean with coarse die (this was new for 2023-11-12)
- Mix until tacky (should be able to suspend 1lb from your hand)