|pork||1000 g||2.20 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|Cure #1||2.5 g||½ tsp.|
|white pepper||4.0 g||2 tsp.|
|cloves, ground||1.0 g||½ tsp.|
|sage, ground||1.0 g||½ tsp.|
|dry milk powder||60 g||1 cup|
|cold water||120 ml||½ cup|
- Grind pork through ⅜” (10 mm) plate.
- Mix ground meat with all ingredients.
- Stuff into pans and bake at 212° F (100° C) until the internal temperature reaches 154° F (68° C).
- Let cool in refrigerator before removing from the pan and slicing.
Eliminating Cure #1 altogether will result in a grey-brown color of a finished product. For best results and pink color meat should be properly cured.