Farce
Batch 2.32 kg
- 1600 gpork shoulder
- 400 gpork back fat
- 36 gfine salt
- 18 ggarlic, crushed
- 5 gblack pepper, freshly ground
- 6 gdried marjoram
- 200 gice water
- 50 ghog casings 32/35, soaked
- Grind 1600 g pork shoulder and 400 g pork back fat through an 8 mm (⅓ in) plate, keeping the meat below 2 °C. 10 min
- Mix with 36 g fine salt, 18 g garlic, crushed, 5 g black pepper, freshly ground, 6 g dried marjoram and 200 g ice water until the farce turns sticky. 3 min
- Stuff into 50 g hog casings 32/35, soaked and twist into 20 links. 15 min
- Poach in water held at 75 °C until the centre reaches 71 °C. 25 min to 30 min
- Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
