Saucisson 2

Ingredients

5 lb Pork Tenderloin -- large brunoise
2 lb Pork butt or loin
****Keep meat separated****
Cure With:
48 grams salt
15 grams brown sugar
7 grams pate spice

Cover meat with curing spice overnight.

Next day********.
Pass the 2 lb. meat thru small plate.
Add 20 grams granulated garlic
1 gram cornstarch
1 cup water
1 pinch nutmeg

Method
Place in robo coup and puree.
Fold puree with brunoise meat.
Pipe into large casing, firm.
Poach in 180 deg. water or hot smoke 1/2 hour. Finish in water.

NOTES : Replace 3/4 tsp salt with 3/4 tsp pink salt.

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