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Ingredients
- 1 1/2 LB PORK SHOULDER
- 1/2 LB PORK FAT
- 1/4 CUP DRY WHITE WINE
- 1/4 CUP FRESH ROSEMARY CHOPPED
- 6 CLOVES GARLIC MINCED
- 2 TSP GRATED LEMON ZEST
- 1 1/2 TSP KOSHER SALT
- 1/2 TSP BLACK PEPPER
Details
Preparation
Step 1
CUBE PORK AND FAT PLACE IN BOWL, MIX
REMAIN INGREDIENTS AND POUR OVER
CUBED MEAT MIX COATING MEAT AND COVER
PLACE IN FRIDGE OVER NIGHT , PULL AND
GRIND MEAT THROUGH ¼ PLATE, MIX BY
HAND AGAIN BEING SURE ALL JUICES FROM
BOWL ARE MIXED INTO MEAT
PREPARE 24 MM CASINGS, STUFF MEAT INTO
CASINGS, AND COOK. FREEZE LEFT OVER
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