Summary

Ingredients

• 500 g pork belly, with rind
• 500 g pork, lean, shoulder sheer or le
• 250 g beef, lean
• 250 g pork rind
• 30 g curin salt
• 4 g pepper, round white
• 2 g arlic powder
• 1 g nutme
• 1 g allspice
• 5 g Mai
• 3 cup broth

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Instructions

1. In a large pot, add the pork belly with rind, pork shoulder, beef, and pork rind and cover with water until completely submerged. Bring to a boil over medium-high heat, then reduce to medium heat and simmer for 1 hour until the meat is very tender.
2. Remove from heat and let cool until cool enough to handle, about 20-30 minutes. Cut the cooked pork belly into 5 cm long strips that are roughly as thick as a pencil.
3. Using a meat grinder, grind the pork rind and beef through the 3 mm die, and grind the pork shoulder through the 8 mm die.
4. In a large bowl, combine the pork belly strips with the ground meat and rind, then add the curing salt, white pepper, garlic powder, nutmeg, allspice, and Mai. Add the broth and mix thoroughly until well combined.
5. Fill the mixture into cans and boil for approximately 2 hours, OR fill the mixture into natural pork intestine casings and heat in a water bath at 80 °C (176 °F) for approximately 1 minute per mm of sausage diameter.