| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Ground pork |
| 3/4 |
lb |
Bacon |
| 1 |
c |
Crushed ice |
| 2 |
tb |
Seasoning Mix*; (2 to 3) |
INSTRUCTIONS
*Seasoning mix that I use is 1 tablespoon each of the following spices:
sauteed garlic, white pepper, black pepper, cayenne pepper, nutmeg, all
spice, salt, bay leaf, anise seed, fennel seed and parsley flakes. If you
do not care for a particular spice, I still suggest that you leave it in
the mix. You will not detect the individual spice, ut rather a mellow
"Italian Style season". Mix these using a food processor or coffee grinder
and store in air tight container until ready to use.
1. Place pork and bacon in freezer for about 10 minutes to thoroughly
chill. Should be "ice cold" to the touch.
2. Chop bacon into small pieces. Place in food processor and pulse for
10 seconds.
3 Add in pork, and pulse for 10 more seconds.
4. Add in crushed ice and seasonings, pulse for 10 more seconds.
5. Form into patties or stuff into casing.
SOUPS/SALADS
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