Jellied sausage with rind protein

Ingredients for 1 servings:

• 1,000 g pork neck, cooked
• 400 g broth from cooking meat
• 64 g rind protein
• 5 g black pepper
• 3 g coriander powder
• 2 g nutmeg powder
• 5 g onion granules
• 6 g garlic granules
• 1 g ascorbic acid
• 1 g glutamate, optional
• 25 g vinegar, 5% acid
• Intestine (90s sterile intestines)

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 days 2 hours 30 minutes

as a sandwich topping or as a salad

Since meat loses around 20% of its weight during cooking, this must be taken into account when calculating the cost of fresh meat. The meat is cut into slices approximately 3 cm thick and cured at a ratio of 1:1 (i.e. 1000 g fresh meat + 1000 g water + 44 g curing salt equals 22 g curing salt per kg of meat) for 3 days. The pieces of meat are then removed and the brine is brought to a boil, skimming off any protein foam that forms. The meat is then added to the boiling brine and the heat is immediately reduced to around 85 °C. The meat is cooked in this brine for around 30 minutes. Cut the cooked meat into goulash-sized pieces and shred using a meat grinder (with the auger/blade inserted the wrong way round/guide disc – or use the largest perforated disc, but insert the cross-blade upside down so that it shreds rather than cuts). For the pork rind mixture, weigh out 400 g of cooking broth and stir in the pork rind protein (if necessary, heat briefly in the microwave to approximately 80°C) and mix well. Stir the spices into the pork rind mixture, pour over the shredded meat, and mix well. Fill into 90-gauge sterile casings and boil them for 90 minutes at 80°C.