Meats and Sausages
Pate Supreme
| Materials | Metric | US |
|---|---|---|
| pork liver | 250 g | 0.55 lb |
| pork grade II, some fat (pork butt) | 400 g | 0.88 lb |
| pork trimmings, fat and connective tissue permitted | 50 g | 2 oz |
| fat trimmings | 300 g | 0.66 lb |
| Ingredients for 1 kg (2.2 lb) of materials | ||
| salt | 14 g | 2.5 tsp |
| pepper | 1.5 g | 0.75 tsp |
| allspice | 0.3 g | 1/4 tsp |
| nutmeg | 0.5 g | 1/4 tsp |
| bay leaf, finely crushed | one leaf | one leaf |
| cloves | 0.2 g | 1/10 tsp |
| onion | 10 g | 1/4 small onion |
Instructions
- Wash the liver, cut it across and then scald it in hot water (167° F, 75° C) until no more blood is released.
- Dice onion, take 10 g of fat trimmings and fry onion until golden.
- Precook all meats and fat trimmings (except liver) in a skillet, stirring often, until meat looses its raw meat color.
- Grind liver, meat and fat trimmings through 1/8" (3 mm) plate or smaller. Add all spices and either grind again or process in food processor, until one smooth paste is obtained.
- Pack into glass jars leaving 1 inch headspace.
- Place jars into warm water and heat up to about 100° F, 38° C.
- Seal jars, and process at once at 250° F, 121° C:
1/2 Pint - 50 min
Pint - 60 min
Metal Cans
Continue after step 4:
- 5. Fill the cans leaving 1/4 inch headspace.
- 6. Exhaust cans to 170° F, 77° C meat temperature.
- 7. Seal and process at once at 250° F, 121° C:
- 307x200.25 - 50 min
- 307x409 - 80 min
