- 4 lbs Lean Pork Cubes cut into 1 inch Cubes (Pork Sirloin Pieces)
- 4½ g Pink Cure
- 22 g Salt
- 10 lbs Pork Shoulder Butts, trimmed & ground (fine plate)
- 11¼ g Pink Cure
- 55 g Salt
- 25 g Seasoning Premix
- 14 g Sugar
- 14 g Baking Powder
- 1 tsp Maggi Liquid Seasoning
- 1 cup Fresh Onion, diced
- 1 each Green and Red Pepper
Coat the pork cubes with the smaller amounts of pink cure and salt and refrigerate overnight.
Place ground meat in a bowl.
Clean Peppers, slice into thin strips and set aside.
Weigh all seasoning and dissolve in about 1 quart ice-cold water.
Combine the seasoning with the meat and knead thoroughly – until it binds.
Knead in the meat cubes, peppers and onion.
Transfer into commercial loaf pans (7 pounds each) and bake at low temperature (250°F) for about 3 hours.
Check temperature with a meat thermometer, the loaf is done when the inside temperature is at 155°F.
Can also be divided and transferred to 2 pound aluminum loaf pans for smaller loaves; wrapped and frozen. Adjust cooking time accordingly!
- 75 g Black Pepper
- 12 g Mace
- 12 g Ginger
- 12 g Cardamon