This is great on sourdough baguette with butter or as a quick yummy snack
Ingredients
2 1/2 Lbs Ground Pork Shoulder
3 Tbsp Whole Mustard Seeds
30g Salt
2 Tsp Pepper
1/4 Tsp Pink Curing Salt (Insta Cure #1)
1 Tbsp Sugar
3 Tsp Liquid Smoke
Instructions
- Mix everything, tightly roll into log in tin foil and parchment paper, fridge for 24h
- Pierce holes along bottom and bake 275F for 1.5h until 150F internal temp
- Cool to room temp, optionally coat with additional black pepper.
- Leave uncovered in fridge for a few days to let it dry out.