10 pounds diced pork shoulder butt

6  medium onions fine diced

Optional: 1 TBSP roast sodium phosphate (as opposed to sausage sodium phosphate)

6 1/4 TBPS leaf marjoram

1 2/3 TBSP fine ground black pepper

3 TBSP salt

Just enough water to cover everything

Cook above listed 7 ingredients in a covered oven roaster at 250 to 275FF until meat is fall apart tender.  Stir meat apart a time or two during the cooking process.

While meat mixture is oven cooking, soak 10 cups of steel-cut/pinhead oats in 10 cups of water

After meat is cooked tender, drain liquid from it into a separate pot.   Then, measure 19 cups of the drained-off liquid into a big oven roasting pan.  If you do not have 19 cups, use water to complete the 19 cups.  Pour soaked oats back into the measured liquid.

Use potato masher to break the cooked pork into shreds; then stir shredded pork in to complete the Goetta batch

Cover the roaster of Goetta and cook in a 250F oven.  Stir every hour until the batch gets thick enough for a wooden spoon to easily stand straight up in the middle of the hot batch.

Spoon completed Goetta batch into loaf pans and chill overnight.  Package sliced Goetta into plastic bags and freeze, for convenient daily use.

Written by George Wolfer

George Wolfer

Been associated with the meat industry pretty much since starting at a Vocational High school Meat Processing program in 1974. Like to learn and teach interesting and worthwhile livestock production, meat processing and marketing practices.

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