Farce
Batch 1.16 kg
- 800 gpork shoulder
- 200 gpork back fat
- 18 gfine salt
- 9 ggarlic, crushed
- 2.5 gblack pepper, freshly ground
- 3 gdried marjoram
- 100 gice water
- 25 ghog casings 32/35, soaked
- Grind 800 g pork shoulder and 200 g pork back fat through an 8 mm (⅓ in) plate, keeping the meat below 2 °C. 10 min
- Mix with 18 g fine salt, 9 g garlic, crushed, 2.5 g black pepper, freshly ground, 3 g dried marjoram and 100 g ice water until the farce turns sticky. 3 min
- Stuff into 25 g hog casings 32/35, soaked and twist into 10 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)
