wheels wrote:I'm playing about with Cornish/Devon ones at the moment.
The one that I usually do (and quite like) for the customer is as follows copied from my book.
Cornish .
10 lbs Lean pork
4 lbs Fat pork
2 lbs PAB (rusk)
2 quarts water
Chop (grind) fine and mix well together. Then fill into beast runners, tie into legths about 2 lbs each and boil from 40 - 50 minutes.
Seasoning.
4 1/2 lbs Salt
2 lbs White pepper
1/2 oz Rubbed Parsley
1 oz Rubbed Thyme
1/4 oz Ground Mace
1/4 oz Ground Nutmeg.
Seasoning is a bulk mix. Use 1/2 oz to each 1 lb Hogs Pudding mixture.
The following is how I did it which was as I said a big hit with my customer who repeated the order many times
14 lbs Pork shoulder
2 70 gm rusk
500 ml. Water + -
Spices: for 14 lbs meat (6.350 Kg)
1 oz = 28 gm / 2 = 14
14 x 6350 = 88’900 or 89 gm
I used 90gm of seasoning.
I normally coarse grind the meat into a container and keep to one side, place spices and rusk into the other side of the container separate from the meat. Add water to rusk and spices, mix in the water then mix in the slurry into the meat making sure that it is well combined. Regrind with the fine plate and stuff into the desired casings, tie into a horse shoe with an approx weight of about a pound each. Place in 'hot' water (190 degrees F) and simmer for about 40 minuets. I do my blacks this way but only for 30 - 35 minuets.
Robert
