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Smoker, Charcuterie/Cheese | |
| 1 1/4 lb ground pork 80/20 1 1/4 lb ground beef 80/20 1 tsp sugar 1 TBSP kosher salt 1 1/2 tsp course black pepper 1 1/2 tsp mustard seed partially ground 3 crushed cloves of garlic 1/2 tsp pickling spice ground (optional) 1 tsp marjoram 1/2 cup water 2.83 grams of #1 cure or 1/2 level tsp | |
| Mix well to a sticky paste and place tightly in lightly greased loaf pan. Rest refrigerated for 12-24 hours Remove loaf from pan and set in flat baking pan. Flip the loaf pan over and it should fall out. This can be smoked or cooked at 225 degrees in oven until inter temp of loaf reaches 155 degrees (note: if the meat is fattier it will take longer, use 155 as the target temp). Takes about 2 1/2 hours. Slice like deli meat any thickness of your choice for sandwiches or fry up a little for breakfast. | |
| This freezes well slice and vacuum seal in serving size packages. You can sous vide, or fry to serve, or just eat once thawed. | |
Unrated | |
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