{"id":3312,"date":"2021-01-09T06:50:30","date_gmt":"2021-01-09T06:50:30","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=3312"},"modified":"2021-01-09T07:34:10","modified_gmt":"2021-01-09T07:34:10","slug":"preparation-of-forcemeats","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/preparation-of-forcemeats\/","title":{"rendered":"PREPARATION OF FORCEMEATS"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"3312\" class=\"elementor elementor-3312\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4a6b624 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4a6b624\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-41999ce\" data-id=\"41999ce\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-dd1fffa elementor-widget elementor-widget-text-editor\" data-id=\"dd1fffa\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><a href=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/01\/CSF.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-medium wp-image-3317\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/01\/CSF-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/01\/CSF-300x225.jpg 300w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/01\/CSF.jpg 500w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p><p><strong><span style=\"color: #000000;\">COUNTRY STYLE FORCEMEAT<\/span><\/strong><\/p><p><span style=\"color: #000000;\">1 part lean pork<\/span><br \/><span style=\"color: #000000;\">1 part predominant lean meat<\/span><br \/><span style=\"color: #000000;\">1 part pork fat<\/span><br \/><span style=\"color: #000000;\">1\/2 part liver (usually from the predominant meat)<\/span><br \/><span style=\"color: #000000;\">1\/2 part mirepoix (lightly caramelized, cooled)<\/span><br \/><span style=\"color: #000000;\">1\/4 tsp InstaCure No. 1 (per 2 lb forcemeat; optional)<\/span><br \/><span style=\"color: #000000;\">Panada, up to 20% as needed\u00a0<\/span><br \/><span style=\"color: #000000;\">1 medium egg (per 2 lb forcemeat)<\/span><br \/><span style=\"color: #000000;\">Pork fatback, sliced thinly, for lining terrine mold, as needed<\/span><br \/><span style=\"color: #000000;\">Aspic, as needed<\/span><\/p><p><strong><span style=\"color: #000000;\">METHOD<\/span><\/strong><\/p><p><span style=\"color: #000000;\">1. Cube all meats and fat, about 1-inch cubes<\/span><\/p><p><span style=\"color: #000000;\">2. Mix the meats with the mirepoix adn Insta Cura (if using). \u00a0Marinate for 6 hours under refrigeration.<\/span><\/p><p><span style=\"color: #000000;\">3. Grind the mixture twice through a chilled grinder using a coarse plate (3\/8 in)<\/span><\/p><p><span style=\"color: #000000;\">4. Weigh the mixture and determine the amount of panada and eggs to add.<\/span><\/p><p><span style=\"color: #000000;\">5. Remove one third of the meat mixture, combine with the egg, and puree in a food processor, keeping the product cold over a water and ice bath.<\/span><\/p><p><span style=\"color: #000000;\">6. Recombine the meat, add the panada, and mix well. \u00a0Chill in a water and ice bath, or in a refrigrerator.<\/span><\/p><p><span style=\"color: #000000;\">7. Test the forcemeat for flavor and consistency. \u00a0Adjust as needed.<\/span><\/p><p><span style=\"color: #000000;\">8. Fill desired fatback-lined mold with mixture and bake in a water bath to an internal temperature of 145F, depending on the meat; if using poultry, the product will need to be cooked to 160F, and it will carry over to 165F to meet health regulations.<\/span><\/p><p><span style=\"color: #000000;\">9. Pour off the excess fat and replace with aspic. \u00a0Chill.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-c774cf9 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c774cf9\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-edbc066\" data-id=\"edbc066\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-dbe305e elementor-widget elementor-widget-text-editor\" data-id=\"dbe305e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><a href=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/01\/SFM.gif\"><img decoding=\"async\" class=\"alignnone size-medium wp-image-3327\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/01\/SFM-201x300.gif\" alt=\"\" width=\"201\" height=\"300\" \/><\/a><\/p><p><span style=\"color: #000000;\"><strong>STRAIGHT FORCEMEAT METHOD<\/strong><\/span><\/p><ul id=\"zlrecipe-ingredients-list\"><li id=\"zlrecipe-ingredient-0\" class=\"ingredient\"><span style=\"color: #000000;\">100g\/4 0zs Rindless bacon, finely chopped.<\/span><\/li><li id=\"zlrecipe-ingredient-1\" class=\"ingredient\"><span style=\"color: #000000;\">50g\/2 0zs shredded beef suet (or vegetarian suet)<\/span><\/li><li id=\"zlrecipe-ingredient-2\" class=\"ingredient\"><span style=\"color: #000000;\">Grated rind of 1 lemon (plus 1 more lemon if needed)<\/span><\/li><li id=\"zlrecipe-ingredient-3\" class=\"ingredient\"><span style=\"color: #000000;\">2 tbsp chopped parley<\/span><\/li><li id=\"zlrecipe-ingredient-4\" class=\"ingredient\"><span style=\"color: #000000;\">2 tsp chopped mixed herbs(especially thyme)<\/span><\/li><li id=\"zlrecipe-ingredient-5\" class=\"ingredient\"><span style=\"color: #000000;\">Good pinch of allspice<\/span><\/li><li id=\"zlrecipe-ingredient-6\" class=\"ingredient\"><span style=\"color: #000000;\">Good grating of nutmeg<\/span><\/li><li id=\"zlrecipe-ingredient-7\" class=\"ingredient\"><span style=\"color: #000000;\">Pinch of ground mace<\/span><\/li><li id=\"zlrecipe-ingredient-8\" class=\"ingredient\"><span style=\"color: #000000;\">150g\/5 ozs fresh white breadcrumbs<\/span><\/li><li id=\"zlrecipe-ingredient-9\" class=\"ingredient\"><span style=\"color: #000000;\">Salt<\/span><\/li><li id=\"zlrecipe-ingredient-10\" class=\"ingredient\"><span style=\"color: #000000;\">Pinch of Cayenne Pepper<\/span><\/li><li id=\"zlrecipe-ingredient-11\" class=\"ingredient\"><span style=\"color: #000000;\">1 large egg<\/span><\/li><li id=\"zlrecipe-ingredient-12\" class=\"ingredient\"><span style=\"color: #000000;\">Stock (from Turkey Giblet stock if poss) or use Chicken Stock cube or similar &#8211; just enough to bind ingredients<\/span><\/li><\/ul><p><strong><span style=\"color: #000000;\">METHOD:<\/span><\/strong><\/p><ol id=\"zlrecipe-instructions-list\" class=\"instructions\"><li id=\"zlrecipe-instruction-0\" class=\"instruction\"><span style=\"color: #000000;\">prepare this a couple of weeks ahead and freeze, put bread in food processor and process into relatively fine crumbs (but don&#8217;t turn it to dust).<\/span><\/li><li id=\"zlrecipe-instruction-1\" class=\"instruction\"><span style=\"color: #000000;\">Chop bacon finely, mix in suet, all the herbs and spices, grate the lemon rind finely and put in a freezer bag. Shake well, label and freeze. Should keep for a month.<\/span><\/li><li id=\"zlrecipe-instruction-2\" class=\"instruction\"><span style=\"color: #000000;\">Take bag out of freezer and thaw at room temperature for 2 &#8211; 3 hours. Shake out into a big bowl, add some more grated lemon rind if you can&#8217;t smell lemon. Season with salt and Cayenne Pepper.<\/span><\/li><li id=\"zlrecipe-instruction-3\" class=\"instruction\"><span style=\"color: #000000;\">Cook Forcemeat in shallow non-stick bun tins. They do puff up. Grease the bun tin (usually makes 10-12).<\/span><\/li><li id=\"zlrecipe-instruction-4\" class=\"instruction\"><span style=\"color: #000000;\">Guage how long it will be before the meal, and work backwards. 50 minutes before the meal is on the table, whisk a large egg, and add it to the dry mix. Mix well. Then if you have made Turkey Giblet Stock, using a soup ladle, add one ladle full at a time, and mix well. You don&#8217;t want the mixture to be too sticky or wet, just wet enough to be able to shape with your hands.\u00a0 Add just a little of something, taste or check its correct, then you can always add more, but you can&#8217;t take it away if you&#8217;ve added too much.<\/span><\/li><li id=\"zlrecipe-instruction-5\" class=\"instruction\"><span style=\"color: #000000;\">Spoon the mixture into the bun tins, fill right up, and don&#8217;t smooth the tops. They want to look rough and rounded.<\/span><\/li><li id=\"zlrecipe-instruction-6\" class=\"instruction\"><span style=\"color: #000000;\">Put in the oven, 180\u00b0C\/350\u00b0\/Gas 4 for 20-25 minutes. AGA &#8211; grill shelf at top of baking oven &#8211; turn around after 15 minutes &#8211; They should be puffed up, slightly crunchy, and golden brown.<\/span><\/li><li id=\"zlrecipe-instruction-7\" class=\"instruction\"><span style=\"color: #000000;\">Remove from oven, take out of tins, and keep warm. Then enjoy your Forcemeat Stuffing.<\/span><\/li><\/ol><p id=\"zlrecipe-notes\" class=\"h-4 strong\"><span style=\"text-decoration: underline;\"><span style=\"color: #000000; text-decoration: underline;\">Notes<\/span><\/span><\/p><div id=\"zlrecipe-notes-list\"><p class=\"notes\"><span style=\"color: #000000;\">Preparation Time: 10 minutes chopping dry ingredients.<\/span><\/p><p class=\"notes\"><span style=\"color: #000000;\">Cooking Time: 20-25 minutes at 180\u00b0C\/350\u00b0F\/Gas 4<\/span><\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-a17074e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"a17074e\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-262c1b4\" data-id=\"262c1b4\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-fe0838f elementor-widget elementor-widget-text-editor\" data-id=\"fe0838f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><a href=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/01\/GSF.jpg\"><img decoding=\"async\" class=\"alignnone size-medium wp-image-3341\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/01\/GSF-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/01\/GSF-300x300.jpg 300w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/01\/GSF-1024x1024.jpg 1024w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/01\/GSF-150x150.jpg 150w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/01\/GSF-768x768.jpg 768w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/01\/GSF-1536x1536.jpg 1536w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/01\/GSF.jpg 1600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p><p><span style=\"color: #000000;\"><strong>GRATIN STYLE FORCEMEAT<\/strong><\/span><\/p><h4><span style=\"text-decoration: underline; color: #000000;\">Potato &amp; Celery Root Gratin with Leeks<\/span><\/h4><ul class=\"ingredients\"><li class=\"ingredient\"><span style=\"color: #000000;\">3 cups heavy cream<\/span><\/li><li class=\"ingredient\"><span style=\"color: #000000;\">2 garlic cloves, peeled<\/span><\/li><li class=\"ingredient\"><span style=\"color: #000000;\">1 sprig thyme plus 3 teaspoons fresh thyme leaves, divided<\/span><\/li><li class=\"ingredient\"><span style=\"color: #000000;\">2 tablespoons (1\/4 stick) unsalted butter, divided<\/span><\/li><li class=\"ingredient\"><span style=\"color: #000000;\">3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise<\/span><\/li><li class=\"ingredient\"><span style=\"color: #000000;\">Kosher salt<\/span><\/li><li class=\"ingredient\"><span style=\"color: #000000;\">2 pounds russet potatoes, peeled, very thinly sliced crosswise (1\/8&#8243; thick)<\/span><\/li><li class=\"ingredient\"><span style=\"color: #000000;\">1 pound celery root, peeled, very thinly sliced crosswise (1\/8&#8243; thick)<\/span><\/li><li class=\"ingredient\"><span style=\"color: #000000;\">2 cups grated Gruy\u00e8re<\/span><\/li><li class=\"ingredient\"><span style=\"color: #000000;\">Freshly ground black pepper<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>METHOD:<\/strong><\/span><\/p><ol class=\"preparation-steps\"><li class=\"preparation-step\"><span style=\"color: #000000;\">Preheat oven to 350\u00b0F. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.<\/span><\/li><li class=\"preparation-step\"><span style=\"color: #000000;\">Melt 1 tablespoon butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes. Transfer to a small bowl and set aside.<\/span><\/li><li class=\"preparation-step\"><span style=\"color: #000000;\">Butter a 3-quart gratin dish with remaining 1 tablespoon butter. Layer 1\/3 of potato slices and 1\/3 of celery root slices evenly over bottom of baking dish. Cover with 1\/3 of leeks, then 1\/3 of Gruy\u00e8re. Sprinkle with salt, pepper, and 1 teaspoon thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.<\/span><\/li><li class=\"preparation-step\"><span style=\"color: #000000;\">Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes. DO AHEAD:\u00a0<em>Can be made 2 hours ahead. Let stand at room temperature. Tent with foil and rewarm in a 300\u00b0 oven until hot, about 20 minutes.<\/em><\/span><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-454abc7 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"454abc7\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3564c10\" data-id=\"3564c10\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-16f85ec elementor-widget elementor-widget-text-editor\" data-id=\"16f85ec\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><a href=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/01\/MSF.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3346\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/01\/MSF.jpg\" alt=\"\" width=\"233\" height=\"300\" \/><\/a><\/p><p><span style=\"color: #000000;\"><strong>MOUSSELINE STYLE FORCEMEAT<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">1 lb\/454 g lean white meat or fish<\/span><\/li><li><span style=\"color: #000000;\">1 tsp\/5 mL kosher salt<\/span><\/li><li><span style=\"color: #000000;\">1 large egg (per 1 lb\/454 g meat)<\/span><\/li><li><span style=\"color: #000000;\">Seasonings, as needed<\/span><\/li><li><span style=\"color: #000000;\">1 cup\/240 mL heavy cream (approx.)<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>METHOD:<\/strong><\/span><\/p><p><span style=\"color: #000000;\">1. Cube the meat or fish. Chill.<\/span><\/p><p><span style=\"color: #000000;\">2. Grind through a chilled grinder using a coarse plate (3\/8 in\/9 mm), then a medium plate (1\/4 in\/6 mm). Chill.<\/span><\/p><p><span style=\"color: #000000;\">3. Combine the chilled ground meat mixture with the salt, egg(s), and seasonings. Pur\u00e9e in a food processor until smooth.<\/span><\/p><p><span style=\"color: #000000;\">4. Add the cream slowly and pulse in. An alternative way to do this is to remove the mixture from the food processor and place it in a mixing bowl over an ice bath, slowly working the cream into the meat with a rubber spatula or spoon.<\/span><\/p><p><span style=\"color: #000000;\">5. Test the mixture for seasoning and consistency; adjust as necessary.<\/span><\/p><p><span style=\"color: #000000;\">6. Use for the desired preparations.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-f42dff2 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"f42dff2\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5aecb3f\" data-id=\"5aecb3f\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-20ca5d1 elementor-widget elementor-widget-text-editor\" data-id=\"20ca5d1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\"><strong>5\/4\/3 EMULSION FORCEMEAT<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">5lb Meat-pork or beef (cubed)<\/span><\/li><li><span style=\"color: #000000;\">4lb Pork Jowls (cubed)<\/span><\/li><li><span style=\"color: #000000;\">3lb Ice (crushed or shaved)<\/span><\/li><\/ul><p><strong><span style=\"color: #000000;\">CURE MIXTURE<\/span><\/strong><\/p><ul><li><span style=\"color: #000000;\">.36 oz salt<\/span><\/li><li><span style=\"color: #000000;\">.04 oz curing salt<\/span><\/li><li><span style=\"color: #000000;\">0.1 oz sodium erythorbate<\/span><\/li><li><span style=\"color: #000000;\">.08 oz dextrose<\/span><\/li><li><span style=\"color: #000000;\">.04 oz phosphate<\/span><\/li><li><span style=\"color: #000000;\">.64 oz non-fat dry milk (NFDM)<\/span><\/li><\/ul><p><strong><span style=\"color: #000000;\">SPICE MIXTURE<\/span><\/strong><\/p><ul><li><span style=\"color: #000000;\">.33 oz white pepper<\/span><\/li><li><span style=\"color: #000000;\">.25 oz coriander<\/span><\/li><li><span style=\"color: #000000;\">.25 oz nutmeg<\/span><\/li><li><span style=\"color: #000000;\">2 tsp onion powder<\/span><\/li><li><span style=\"color: #000000;\">.5 tsp garlic powder<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>METHOD:<\/strong><\/span><\/p><ol><li><span style=\"color: #000000;\">Combine meats (not jowl fat) with curing ,mixture except NFDM, Allow to cure overnight.<\/span><\/li><li><span style=\"color: #000000;\">Progressively grind meat through medium and small die.<\/span><\/li><li><span style=\"color: #000000;\">Grind jowl fat through medium and small die.<\/span><\/li><li><span style=\"color: #000000;\">Place ground meat in food processor.<\/span><\/li><li><span style=\"color: #000000;\">Place ice on top of meat.<\/span><\/li><li><span style=\"color: #000000;\">Place spice and NFDM on top of ice.<\/span><\/li><li><span style=\"color: #000000;\">Process to a temperature of 40 degree F.<\/span><\/li><li><span style=\"color: #000000;\">Add ground fat and process to 58 degree F.<\/span><\/li><li><span style=\"color: #000000;\">Stuff in sheep casing, the off at six inch links. Poach at 170 degree F to an internal temperature of 155 degree F.<\/span><\/li><\/ol><p><span style=\"color: #000000;\">NOTE:<\/span><\/p><p><span style=\"color: #000000;\">This formula for frankfurter is somewhat involved, as are nearly all traditional &#8220;old world&#8221; recipes.<\/span><\/p><p><span style=\"color: #000000;\">\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-117ee37 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"117ee37\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-122fb26\" data-id=\"122fb26\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e1330fc elementor-widget elementor-widget-text-editor\" data-id=\"e1330fc\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><strong><span style=\"color: #000000;\">FOR MORE INFO:<\/span> <a href=\"https:\/\/www.theculinarypro.com\/forcemeats\/\"><span style=\"color: #ff0000;\">https:\/\/www.theculinarypro.com\/forcemeats\/<\/span><\/a><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>COUNTRY STYLE FORCEMEAT 1 part lean pork1 part predominant lean meat1 part pork fat1\/2 part liver (usually from the predominant meat)1\/2 part mirepoix (lightly caramelized, cooled)1\/4 tsp InstaCure No. 1 (per 2 lb forcemeat; optional)Panada, up to 20% as needed\u00a01 medium egg (per 2 lb forcemeat)Pork fatback, sliced thinly, for lining terrine mold, as neededAspic, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":374,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-3312","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- 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