Traditional Arch Cheese
|Pork arch meat||500 g||1.10 lb|
|Pork aback fat||100 g||0.22 lb|
|Pork tongues||150 g||0.33 lb|
|Pork skins||250 g||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|Salt*||18 g||3 tsp|
|Pepper||4.0 g||2 tsp|
|Garlic||3.5 g||1 clove|
|Potato starch||28 g||1.0 oz|
- The best affection arch cheese is fabricated from convalescent meats. Breach active and tongues are absorbed in abating band-aid (salt and cure #1). The meats convalescent in this address will accept a admirable red blush and a best shelf life. The fat does not accommodate myoglobin so it will abide white.
- Cure breach heads, tongues, banknote and aback fat for 4 canicule in 16° Bé (60° SAL) cure solution.
- 16° Bé (60° SAL) cure band-aid is fabricated by bond 1.32 lb (598 g) salt, 4.2 oz (120 g) cure #1 and one gallon of water. Use 1/2 allotment (by weight) of meat to 1 allotment abating solution: 100 g of meat to 200 g (200 ml) abating solution.
- Wash all meats in algid water. Apathetic abscess meats at about 200° F (93° C) until meats abstracted from bones. Abolish from the banal and advance on the table. Save the stock. Abolish meat from basic back still warm.
- Cut calefaction meat into 1/2-3/4” (12-15 mm) pieces.
- Cut tongues into into strips.
- Cut fat into 1” (25 mm) cubes.
- Cut banknote cautiously or bullwork with 1/8” (3 mm) plate.
- Mix all meats calm with spices and starch. Accumulate on bond and alpha boring abacus meat banal (from baking meats) until meat absorbs no more.
- Stuff into pork stomachs or beef bungs.
- Cook in baptize at 80° C (176° F) for about 90 account until meat alcove 68-70° C (154-158° F) centralized temperature.
- Remove and partially air-conditioned in algid water. Abode them on collapsed apparent and columnist them bottomward with boards with weights on them.
* do not use alkali if meats were cured.