Cure is the only difference between this item and the traditional all-pork Goetta that I most commonly make. Due to that fact, I’m primarily covering the curing process in this post. If you want to see my shredded pork Goetta recipe, (Click Here).
Lean, 3/4 to and 1 inch pork cubes; fabricated from retail bone-in pork shoulder butts.
The specified amount of Prague powder #1 (AKA Curing powder #1 etc.) is one level teaspoon per 5 pounds of meat. This batch contained 10 pounds of meat; so two level teaspoons were used. Cure inhibits fat oxidation; as does sodium phosphate, low-salt batch formulation and pre-cooking. Those additives and/or practices are important for the high quality freezer storage of homemade meat convenience items.
Cure accelerator (sodium erythorbate) is recommended because it both speeds up the meat curing process and also reduces residual nitrite in finished product. It should be used at 1/8th the rate of sodium nitrite (Prague powder #1). Both of these additives can be found online.
The curing agent, then erythorbate were dissolved on a little water; then mixed in with the lean pork cubes. The addition of cure almost immediately turns meat surfaces a darker color.
Pork was then covered and held overnight in order to assure to assure the complete cure penetration of meat cubes. In this pic onions and spices have been added, and cooking is about to begin.
Cooked cured meat & seasonings before draining and final batch liquid measuring.
Drained, cured pork that was shredded using a potato masher then lightly stirred.
Two 10 pound pans beginning to cool/chill.
Chilled and de-panned 10 pound Goetta brick.
10 pounds sliced and cut into quarter slices for convenience pack freezer storage.
