This is great on sourdough baguette with butter or as a quick yummy snack
Ingredients
2 1/2 Lbs Ground Pork Shoulder
24 Tbsp Whole Mustard Seeds
30g Salt
2 Tsp Pepper
1/2 Tsp Pink Curing Salt (Insta Cure #1)
1 Tbsp Sugar
15g Liquid Smoke
Instructions
- Mix everything, tightly roll into log(s) in tin foil, fridge for 24h.
- Bake at 275F for 1h, then until 150F internal temp.
- Remove foil and let cool, then leave uncovered in fridge for 2-3 days to let it dry out.
Make More
8 Lbs Ground Pork Shoulder
72g Whole Mustard Seeds
90g Salt
6 Tsp Pepper
1 1/2 Tsp Pink Curing Salt (Insta Cure #1)
3 Tbsp Sugar
45g Liquid Smoke