- 675 g Lean Pork
- 225 g Pork Fatback
- 20 g Kosher Salt
- 1/2 tsp Prague Powder #2
- 8 g Sugar
- 3 g Fresh Thyme
- 8 g Green Onion, chopped
- 4 g Allspice, ground
- 4 cloves Garlic, minced
- 1/2 Scotch Bonnet or Habanero Pepper, minced
- 1/2 tbsp Ground Pepper
- 4 oz Port Wine
- 10 g Bactoferm F-RM-52
- 2 oz Distilled Water
- 1 Beef or Collagen Middle casing (2.5”)