by larry » Thu Feb 16, 2012 5:22 pm
BriCan: My recipe is very close to ericrice's. I used:
1 lb. Pork loin, cubed to about 3/4 inch cubes (recipe called for shoulder)
12 oz. back fat
10 oz. crushed ice
1.5 Tbl. salt (about 20g)
0.5 tsp. instacure #1
2 tbl. white wine
0.25 tsp bayleaf
0.5 tsp toasted ground coriander
0.5 tsp. mace
0.25 tsp. ground nutmeg
1.5 tsp. black pepper (half ground, half crushed)
0.5 tsp. minced garlic
0.5 cup dried milk powder
4 oz. cubed, blanched backfat
Procedure:
I added wine, cure #1, garlic to bowl, then added cubed meat and stirred. I then ground the meat (not the fat) through a small plate. Meat was nearly frozen and grinding was very clean. I scraped the remaining liquid from the bowl into the ground meat and mixed it slightly, and put it back in the freezer.
I took the 12 oz. of backfat, and ground it through the small plate. I did not re-freeze the grinding attachment, and the fat was very cold, but not frozen. the fat smeared almost from the beginning, partially due to the temp., partially due to the small plate, and partially due to a little bit of skin residue left on the fat. I kept grinding and returned the ground, smeared fat to the freezer.
I then put the ground pork in the kitchenaid mixer, with a frozen bowl and frozen paddle, with the crushed ice, and began mixing, and added the remaining spice ingredients and salt, and turned the speed up to full. My recipe called for mixing until the temp. hit 40 degrees F. It took around five minutes. I then added the fat and mixed on high speed until the mix hit 45 degrees F (per my recipe). I then added the dry milk powder and mixed until temp hit 58 degrees F (per my recipe). Did a quenelle test, which tasted fine but was the same pale color as my now fully emulsified mix.
I stuffed into a 90mm fibrous casing, using a one gallon plastic bag with a corner cut off, pricked, squeezed, tied off, and poached in 170 degree F. water until the internal temp hit 150 degrees F.
I cooled it in an ice bath down to around 65 degrees F and put it in the refrigerator.
Bear with me, as this was recited from memory, as my recipe is at home and I'm at work.