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Charcuterie/Cheese | |
| 1 pound coarsely ground pork shoulder, not too lean (add some pork belly to help fat if its to lean) Seasoning (this is for 1 LB, scale accordingly) 1/3 teaspoon salt 1 teaspoon crushed fennel seeds (you can toast and crush) 1 tsp ground coriander 1 tsp oregano ½-1 (depending upon your taste) teaspoon hot red pepper flakes, or more to taste 1 tablespoon smoked paprika 4 garlic cloves, minced optional splash of wine | |
| Chop pork to grinding size Mix the seasoning (be sure to portion to how much meat you have. I like to use a food processor to incorporate well. Grind the pork at the large setting. Incorporate the seasoning to the rough ground meat. Grind again at the medium setting (this will further incorporate the seasoning). Hand mix the final batch just to make sure the seasoning is distributed. Cover and refrigerate for ay least 24 hours, up to 3 days. Form into patties and use or freeze for future use. | |
Unrated | |
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