Description
Notes
[!11-2-25]+ Used whatever brisket meat trimmings I had and subtracted it from the pork weight Used brisket fat (from trimmings) instead of pork fat
2023-11-12
- Made 2kg, limiting factor was cheese
Ingredients
Per 1kg Meat (includes fat)
- Pork Shoulder - 933g (assumes pork shoulder is 25% fat)
- Pork Fat - 67g (remaining 5% fat)
- 130g American cheese cubed into 1/4”
- Got it chunked from the deli at Fred
- 37.5g Jalapeño, sent through the grinder (will depend on spice level)
- Include some with seeds for more spice
- 20g salt
- 3.5g garlic paste
- 3g Black pepper
- 100g liquid (water is fine, good chicken stock is best)
- If you are going to use stock, and if it is salted, backoff the salt a bit (1.8%)
Method
- Salt meat and fat overnight
- Grind half with medium die
- Grind half with coarse die
- Mix cheese, spices, jalapeño, and water