Ingredients Jump to Instructions ↓

  1. 2 1/2 teaspoons Coarse (kosher) salt

  2. 1 pound Lean,trimmed pork -- cut 1">>

  3. 2 teaspoons Dried leaf sage -- crumbled

  4. Cubes and chilled 3/4 teaspoon Dried summer savory -- crumb.

  5. 1/2 pound Fresh pork fat -- cut in

  6. 1/2">>

  7. 1/4 teaspoon Whole black peppercorns

  8. Cubes and chilled 1/4 teaspoon Crushed red pepper (or more)

  9. Combine salt, sage, savory, peppercorns, and red pepper in a spice mill or mortar and grind to pwdr. Sprinkle spices over meat & fat in lge. bowl & mix well.

  10. Put half of mixture in food processor and process to med.-coarse texture. If using grinder cut meat into strips instead of cubes and use grinder plate with 1/4" holes or similar size.

  11. When all meat is processed place in container, cover and chill for 24 hrs. to mellow and firm up.

  12. 8" long and wrap in plastic. You may then use it, refrigerate it for 3-4 days, or freeze for longer storage.

  13. To cook: Cut into 3/4" slices and fry in heavy skillet. Cook over med. heat until well browned.


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