Recipe:
3kg(6.5 lbs) pork @ 23-25% dat content
60g(10 tsp) plain salt
6g(3 tsp) white pepper
6g(2 tsp) garlic powder
3g(1-1/2 tsp) anise or 1.5g(3/4 tsp) star anise
3g(1-1/2 tsp) mace
1.5g(3/4 tsp) coriander
1.5g(3/4 tsp) caraway
1g(1/2 tsp) cayenne pepper
7.5g(1-1/2 tsp) pink cure #1
180ml(3/4 cup) red wine
180g ice chips/ice water
Add ins:
105g(3/4 cup) whole pistachios
300g back fat cut into 1/4-1/2 inch cubes
12g(1 tbsp) black peppercorns
back fat 10%
pistachios 3.5%
red wine 6%
ice chips/ice water 6%salt 2%
black peppercorns .4%
white pepper .2%
garlic powder .2%
anise .1%
mace .1%
coriander .05%
caraway .05%
cayenne .03%
cure #1 .25%
Check out @oldworldironworks if you like the knife I use in the video!
Handheld Thermometer: Chefstemp Pocket Pro
Save big on your next meat thermometer or probe with my code ANDERSON15 at Chefstemp! https://www.chefstemp.com/shop/
Smoker: Smoke Hollow 44″ gas smoker
Music:
www.epidemicsound.com