Mary and Brian's Recipes

Mortadello
Category Charcuterie/Cheese
Events:
Ingredients
Equipment needed A meat grinder A food processor An 8" x 11" plastic bag suitable for boiling Butcher's twine The ingredients 3 1/2 pounds lean pork 1 pound pork belly 1/2 pound pork back fat 3 tablespoons salt 1 teaspoon Insta Cure No. 1 (pink curing salt) 2 teaspoons white pepper 1/2 teaspoon coriander 1 teaspoon garlic powder 1 teaspoon anise 1 teaspoon mace 1/2 teaspoon ground caraway 1/2 cup chilled red wine 1/2 cup ice water 3 teaspoons whole black peppercorns 1/2 cup whole pistachios (unsalted)
Method
Grinding meat is always easier when it's ice cold, or even frozen. Cut all the meat into slices and place in the freezer for a good couple hours. At the same time start getting your grinding equipment as cold as possible. Mix together 1/2 cup of red wine and 1/2 cup of water and place in the freezer as well. When the lean pork and pork belly are nearly frozen remove them from the freezer, cut them into cubes and mix together. DO NOT add the back fat at this time; it will be cut into cubes later on but it will not ever be ground. While the meat is still ice cold run it through a large grinding plate for a coursely ground mixture and return the ground meat to the freezer. Put the grinding attachment back in the freezer too, as well as the smallest size grinding plate you've got, as you'll be needing it soon. While the meat and grinder are chilling you can put together your spice mix. You'll need 3 tablespoons salt; 1 teaspoon Insta Cure No. 1 (pink curing salt); 2 teaspoons white pepper; 1/2 teaspoon coriander; 1 teaspoon garlic powder; 1 teaspoon anise; 1 teaspoon mace; and 1/2 teaspoon ground caraway. Make the spice mix as fine as possible. I ground everything together into a fine powder, using a spice grinder. When the meat is nice and cold add the salt and spice mix and thoroughly incorporate. Grind the meat again, using your smallest grinding plate this time. At this point you'll need a food processor. Place the ground meat in the processor and add the semi-frozen wine/water mixture. Process the mixture until smooth. (You may need to do this in a couple batches) Remove the back fat from the freezer. Cube it up into 1/4 inch cubes or smaller. Then quickly blanch it by pouring a little boiling water over it (or a quick dip into boiling water). Also run boiling water (or quick dip) over 1/2 cup pistachios and 3 teaspoons of whole black peppercorns. Add the blanched fat cubes, pistachios and peppercorns to the meat. And thoroughly mix with your hands. Get yourself an 8" x 11" plastic bag that's suitable for boiling and tie the sealed end with a cable tie; this will allow for a rounded shape to form. Then stuff the bag with the meat mixture. (I did this by hand because the extruder attachment on the KitchenAid wasn't up to the task.) Close the bag's open end with cable ties as well, then wrap the bag in buther's twine (this helps keep the shape intact while cooking). Put the whole thing in the fridge and let it rest for several hours or even overnight, as we did. The traditional way to cook mortadella is slowly and in a water bath, with the oven set at around 170 degrees F. This is the method most people continue to use today. It will take around 7 or 8 hours before the mortadella reaches an internal temperature of 158 degrees F, the point at which it is fully cooked. Due to the quick thinking of My Associate, we decided to take another path. A sous vide cooker resides in our kitchen, you see, and we couldn't think of a reason why we shouldn't use it. Set at 170 degrees F it took less than 5 hours to cook the mortadella this way. No matter which cooking method you use, once the internal temperature reaches around 158 degrees F, remove the mortadella from the heat source and plunge it into ice-cold water to quickly cool it down. Then comes the really hard part: Toss the still-wrapped mortadella in the fridge and forget about it for a couple days. I know how hard that'll be, but the flavors will develop over that time.
Rating: Unrated