Farce
Batch 1.16 kg- 700 gLean pork shoulder
- 300 gBack fat
- 18 gFine salt
- 3 gWhite pepper
- 2 gDried marjoram
- 1 gGround nutmeg
- 0.5 gGround ginger
- 2 gLemon zest
- 100 gIce water
- 30 gHog casings, 32/35
- Grind 700 g Lean pork shoulder and 300 g Back fat through a 4.5 mm (⅛ in) plate, keeping everything below 2 °C.
- Mix with 18 g Fine salt, the spices, 2 g Lemon zest and 100 g Ice water until tacky. 3 min
- Stuff into 30 g Hog casings, 32/35 and twist into 12 links.
- Grill over medium heat to 71 °C. 12 min to 15 min