by Mattikaarts
1700g pork shoulder – final weight trimmed weight – cut in to 1/2″ dice
207g pork back fat, roughly diced (12% of pork shoulder weight)Salt – 3% (52g)Cure2 – 0.24% (4.5g)Dextrose – 0.2% (3.8g)Sugar – 0.2% (3.8g)Black Pepper – 0.6% (11.4g)Piment d Espelette – 1.8% (34g)Bactoferm TSPX – 1tbsp1/4 cup distilled waterhogs casings- 12ft of or so. See more
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