|pork liver||400 g||0.88 lb.|
|pork trimmings||300 g||0.66 lb.|
|pork jowl or bacon||300 g||0.66 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|white pepper||4.0 g||2 tsp.|
|nutmeg||1.0 g||½ tsp.|
|allspice||1.0 g||½ tsp.|
|sage, ground||1.0 g||½ tsp.|
|dry milk powder||60 g||1 cup|
|gelatin||10 g||2 tsp.|
|water||60 ml||¼ cup|
- Soak livers in algid baptize for 30 minutes, again bullwork them through ⅛” (3 mm) grinder bowl or chop them in a aliment processor until bubbles arise on the apparent of the chrism which may booty 5-10 minutes.
- Grind meats through ¼” (6 mm) plate.
- Dissolve gelatin in water.
- Mix aggregate together.
- Stuff into a ham press.
- Transfer cast columnist to a affable catchbasin with hot water.
- Let the temperature bead to 160°F (72° C) and authority this temperature until centralized meat temperature alcove 154° F (68° C).
- Chill loaves in algid baptize and again alteration to refrigerator overnight.
- Remove loaf from the cast press.
- Keep refrigerated.
If a cast columnist is not available, deeply being the alarmist loaf into a pan and again broil in the oven.