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Michael Ruhlman


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1 pound/500 grams farm-raised pork fat, diced

4 pounds/2 kilogram farm-raised boneless pork shoulder, diced

1.5 ounces/40 grams kosher salt (about 3 tablespoons)

1 teaspoon/7 grams DQ Curing Salt #2

1/4 to 1/2 package live starter culture Bactoferm

1/4 cup/60 milliliters distilled water

3 tablespoon/30 grams dextrose (or sugar)

1 teaspoon/6 grams minced fresh garlic

1 teaspoon/2 grams red pepper flakes

1/4 cup/60 milliliters Pinot Bianco, or comparable dry white wine

hog casing or beef middles for stuffing

mold culture if using

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