Recipe is from Michael Ruhlman's Charcuterie.
We generally leave this as bulk but can be stuffed into casings if desired. Recipe can be doubled.
2.5 pounds boneless pork butt or previously ground pork
Slightly rounded 1 Tbsp kosher salt
1/2 Tbsp hot paprika
1 Tbsp Chipotle powder OR cayenne powder
1/2 Tbsp very finely minced garlic
1/2 tsp ground black pepper
1/2 Tbsp finely chopped fresh Mexican oregano OR 1/2 tsp dried, can use regular oregano
1/2 tsp ground cumin
1-1/2 Tbsp tequila
1-1/2 Tbsp red wine vinegar
Sausage casings if using
If using pork butt, mix all ingredients together, except the liquids, and grind. Proceed as below.
Place all ingredients into a mixer bowl and mix until there is a uniform, slightly sticky appearance, a little over 1 minute if using a mixer with a paddle bit at medium speed. If mixing by hand, stir in 1 direction only until you get the above appearance and small white threads form in the mix from the meat proteins.
This freezes fine.
We generally leave this as bulk but can be stuffed into casings if desired. Recipe can be doubled.
2.5 pounds boneless pork butt or previously ground pork
Slightly rounded 1 Tbsp kosher salt
1/2 Tbsp hot paprika
1 Tbsp Chipotle powder OR cayenne powder
1/2 Tbsp very finely minced garlic
1/2 tsp ground black pepper
1/2 Tbsp finely chopped fresh Mexican oregano OR 1/2 tsp dried, can use regular oregano
1/2 tsp ground cumin
1-1/2 Tbsp tequila
1-1/2 Tbsp red wine vinegar
Sausage casings if using
If using pork butt, mix all ingredients together, except the liquids, and grind. Proceed as below.
Place all ingredients into a mixer bowl and mix until there is a uniform, slightly sticky appearance, a little over 1 minute if using a mixer with a paddle bit at medium speed. If mixing by hand, stir in 1 direction only until you get the above appearance and small white threads form in the mix from the meat proteins.
This freezes fine.