Pork - Ground

Materials Metric US
pork grade I (lean) 300 g 0.66 lb
pork grade II (with fat) 500 g 1.10 lb
pork grade III (with connective tissue) 200 g 0.44 lb
Ingredients for 1 kg (2.2 lb) of material
salt 20 g 3-1/2 tsp
Cure #1 2.5 g 1/2 tsp
pepper 1 g 0.5 tsp
potato flour 50 g 1.76 oz

Instructions

  1. Dry cure mix. Mix salt with cure #1.
  2. Cut pork grade I into 1 inch pieces. Add 1/3 of dry cure mix during grinding. Grind pork grade II through 1/2" (12 mm) plate. Add 1/3 of dry cure mix during grinding. Grind pork grade III through 1/8 plate (3 mm). Add 1/3 tsp of dry cure mix during grinding. Re-grind again adding 6 ml (1 tsp) of water.
  3. Mix all meats together adding pepper. When the mixture feels sticky add gradually potato flour and keep on mixing.
  4. Pack cans with about 425 g (15 oz) leaving 1/4 inch headspace.
  5. Exhaust cans to 170° F, 77° C meat temperature.
  6. Process at once at 240° F, 116° C:
    301x408 - 55 min

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