Farce
Batch 1.14 kg
- 2.2 lbpork shoulder, about 25% fat
- 0.5 ozfine salt
- 0.25 ozcuring salt #1 (6.25% sodium nitrite)
- 0.25 ozgarlic, crushed
- 0.25 ozblack pepper, coarsely ground
- 0.25 ozdried marjoram
- 2.75 ozice water
- 1 ozhog casings 36/38, soaked
- Grind 2.2 lb pork shoulder, about 25% fat through a 1 cm (⅜ in) plate, keeping it below 2 °C. 10 min
- Mix in 0.5 oz fine salt, 0.25 oz curing salt #1 (6.25% sodium nitrite), 0.25 oz garlic, crushed, 0.25 oz black pepper, coarsely ground, 0.25 oz dried marjoram and 2.75 oz ice water until sticky. 4 min
- Stuff firmly into 1 oz hog casings 36/38, soaked and tie 4 rings. 15 min
- Hang in the fridge overnight to cure and dry the casings. 4 °C · 12 h
- Dry in the smoker at 55 °C for 1 hour, then smoke at 65 °C until deep red brown. 2 h 30 min to 3 h
- Poach in water held at 75 °C until the centre reaches 69 °C, then chill in ice water. 30 min to 40 min
- Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
