Credit for this goes to a Welshman called Illtud Dunsford who is a professional charcuterier
1kg Fatty well marbled Pork Shoulder
100g Filler such as dried breadcrumbs(i toast bread and crumb it)
150g Ice cold water
18g Salt
3g White pepper
5g Light brown sugar
1g Nutmeg
1g Mace
2.5g dried sage
2.5g dried marjoram
Stuff into natural casing and enjoy
(i only had these casings left but they did the job)
1kg Fatty well marbled Pork Shoulder
100g Filler such as dried breadcrumbs(i toast bread and crumb it)
150g Ice cold water
18g Salt
3g White pepper
5g Light brown sugar
1g Nutmeg
1g Mace
2.5g dried sage
2.5g dried marjoram
Stuff into natural casing and enjoy
(i only had these casings left but they did the job)
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