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A forcemeat is used mostly for making charcuterie but can be used for a number of other dishes. Funny thought for all of you a forcemeat is meatloaf…. a VERY IMPORTANT NOTE!!! if you are going to scale this recipe YOU MUST be very exact as these are VERY PRECISE measurements so you have to keep them as accurate as you can. MOST IMPORTANTLY keep the meat to fat ratio at a 70% meat to 30% fat. Enjoy!

80oz Batch Size
80 Portion per Batch
Unit Ingredients
64 oz Ground Pmeat
16 oz Pork/duck Fat
16 oz Heavy Cream
6 oz Ap Flour
1 oz Nitrate Salt
 1/3 oz Black Pepper
3 oz Fine Herbs

Grind meat and fat threw first a large and then a medium die on your meat grinder.

In a bowl combined all the reaming ingredients

Work meat slowly into the other bowl keeping the mixture as cold as you can the whole time, once you have everything combined stop.

Use as you see fit or in a Pate En Croute

***** The recipes are mostly listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****



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