Farce
Batch 1.16 kg
- 1.76 lbpork shoulder
- 7 ozpork back fat
- 0.75 ozfine salt
- 0.25 ozgarlic, crushed
- 0.25 ozblack pepper, freshly ground
- 0.25 ozdried marjoram
- 3.5 ozice water
- 1 ozhog casings 32/35, soaked
- Grind 1.76 lb pork shoulder and 7 oz pork back fat through an 8 mm (⅓ in) plate, keeping the meat below 2 °C. 10 min
- Mix with 0.75 oz fine salt, 0.25 oz garlic, crushed, 0.25 oz black pepper, freshly ground, 0.25 oz dried marjoram and 3.5 oz ice water until the farce turns sticky. 3 min
- Stuff into 1 oz 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)
