Serves 8
Directions
- 1Grind the pork shoulder and ham in a meat grinder.
- 2Combine Tender Quick, sugar, cornstarch, salt, white pepper, paprika, and cold water in a bowl to make the cure slurry.
- 3Pour the cure slurry into the ground meat and knead until it becomes tacky and pulls together as one mass.
- 4Press the meat mixture firmly into silicone soup stock molds.
- 5Cover the molds with aluminum foil, sealing them tightly.
- 6Smoke the meat in a Traeger until the internal temperature reaches 155 degrees.
- 7Press the meat by placing a weight on top and refrigerate overnight.
- 8Remove the meat from the silicone molds and slice it.
- 9Fry the slices in a pan until crispy.
Ingredients
- pork shoulder, ground
- ham, ground
- tender quick
- sugar
- cornstarch
- salt
- white pepper
- paprika
- cold water
Equipment
meat grindermixing bowlwhisksilicone soup stock moldsaluminum foilTraeger smokermeat thermometerweightmeat slicerpan