| Yield 1X: | 176.00 | oz | Allergens: | ||
| Portion: | 2.5 | oz | Garlic | ||
| Portions: | 70.4 | ||||
| Shelf life: | 1 week | ||||
| Date: | 10.25.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Pork butt, cubed 1″ | 10 | |
| Garlic, minced | 1.00 | |
| Salt | 2.50 | |
| Black pepper | 0.50 | |
| Dried marjoram (tablespoons) | 2.00 | |
| Chicken broth | 1 |
Carefully measure and prepare all ingredients. Combine salt, pepper, garlic, and marjoram in a small bowl, and mix well. Sprinkle the salt mixture over the cubed pork in a deep hotel pan, and mix thoroughly. Cover tightly, and refrigerate for at least one hour.
Assemble the grinder, then place it into the freezer while the meat chills. Grind the meat through the grinder into the bowl of the mixer.
Place the mixer bowl on the mixer with the paddle. Mix on speed one for 30 seconds, adding the chicken broth slowly. Turn the mixer off and chage to speed two, then mix for an additional 30 seconds.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.