Preparation:
Mix all spices, water and cheese together. Let sit at room temp while cutting then grinding pork. Keep pork cold. Very cold. Mix liquid/spice with ground pork by hand.
Separate into 1/2lb bags, or stuff into casings. Let sit 12-14hrs before freezing for spices to blend in meat. Or freeze imediately, then let thaw and set 1 day in fridge before cooking. |
