2tablespoonsfennel seeds, lightly toasted and ground
2tablespoonsdried rosemary, ground
1⁄2tablespoon whole mixed peppercorns, ground
3 1⁄2lbspork shoulder, cubed into 2-inch pieces(75% lean)
1⁄2tablespoonred pepper flakes (to taste)
1⁄4teaspooncayenne pepper (to taste)
1⁄3cupdry red wine, cold
Serving Size: 1 (1719) g
Servings Per Recipe:1
Calories from Fat 872 g66 %
Total Fat 96.9 g149 %
Saturated Fat 33.3 g166 %
Cholesterol 375.7 mg 125 %
Sodium 742.5 mg 30 %
Total Carbohydrate10.8 g 3 %
Dietary Fiber 4.6 g18 %
Sugars 2.1 g8 %
Protein 93 g 185 %
In a small skillet over medium heat, toast the fennel seeds, about 3 to 4 minutes. Remove from the heat and transfer to a spice grinder. Process until fine, about 10 seconds; set aside. Grind dry rosemary and whole peppercorns; set aside.
Place cubed meat into a large bowl and season with ground fennel seeds, ground rosemary, mild paprika, smoked paprika, garlic salt, ground mixed peppercorns, red pepper flakes, sea salt, Prague Powder and cayenne pepper; combine until the meat is well coated.
Mix together cold red wine and powdered sugar. Pour half over the meat mixture and stir until the liquid is absorbed; pour on the remaining wine mixture and stir.
Cover with plastic wrap making sure it touches the surface to prevent it from drying out and transfer to the fridge for 24 hours.
Next day, grind the meat. Form a small patty and cook in a skillet to taste the seasoning; adjust if needed. Proceed with links, patties or simply portion the meat and freeze for later use.