Cut veal, pork, and beef in cubes. Add salt and curing salt. Place in refrigerator overnight. Next day, grind the beef, veal, and pork, using a medium plate. Grind fatback or jowl fat using a medium plate. Place meat in food processor. Run 30 seconds until sticky. Add ice slowly, a handful at a time. Add fat and combine. Add spices, onion, and sugar, and blend for 30 seconds.
Use mixture to fill beef middle casing, approximately 15 inches long. Let set in a cooler for two hours, to dry.
Cold smoke for 2 to 3 hours.
Blanch at 170F to an internal temperature of 150F. Shock in ice and remove water.
Wine Pairing(s)
Monchhof-Robert Eymael 'Slate' Riesling Spatlese
Carl Schmitt-Wagner Riesling Kabinett 'Longuicher Maximiner Herrenberg'
Meulenhof Riesling Spätlese 'Wehlener Sonnenuhr'
Climbing Chardonnay
Dr. Fischer Riesling Spätlese Ockfener Bockstein
Reinhold Haart 'Ohligsberg' Riesling Auslese
Altoona Hills Chardonnay
Karthauserhof Riesling Kabinett 'Eitelsbacher Karthäuserhofberg'
Reichsgraf Von Kesselstatt Riesling
Bollig-Lehnert Riesling Spatlese 'Piesporter Goldtropfchen'
Calories From Fat 377 Protein 10 Total Fat 41 Calories 426
Calcium 12 Sodium 664 Vitamin A 5 Cholesterol 55
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