Note name changed so as not to tred on a trademarked name.
Semi frozen pork butt chunks ready to grind
First grind
spices thrown ready to mix
Second grind
ready for a fridge nap to meld the spices
stuffing the cans
sealing the lids on
into the pressure canner
we're rockin now
on the plate
the recipe
Splam
8 lbs. pork
2 Tbs. salt
1 Tbs. white pepper
1 Tbs. Dextrose
2 tsp. coriander
2 tsp. mace
½ tsp. nutmeg
¼ tsp ginger
1 ½ tsp. cure #1
1 cup milk powder
1 cup ice water.
Grind meat through a medium plate, add spices and water, mix well, re-grind. Let meat rest overnight to blend the flavours and let the cure work. Stuff into cans, seal the lids and process at 10 psi for 90 minutes.
