Post by Derek on Aug 4th, 2026 at 2:48pm
Walked into IGA and pork shoulder was $7.99 a kilo so grabbed some.
My first go at making this and I chose flavours that I think would go well together.
In my research I found many use a lining bag in these little presses to prevent the meat sticking. I also found that oven bags that can withstand high temperatures are used as a substitute.
Had some large ones in the motorhome so made do with them. Will look for a medium next time as had to cut quite a bit off.
Ingredients
1000 grams lean pork shoulder (700 gram diced and 300 gram fine ground)
15 grams salt
10 grams brown sugar
2.5 grams #1 curing salt
4 grams garlic powder
2 grams white pepper
¼ cup Chilled water
Method
Dissolve all the salts and spices in the chilled water. Dice and grind the pork and then mix until fully emulsified. Add the salt and spices and mix through.
Place meat mix into the press a bit at a time and push down as you go to remove any air pockets. Put the top on, compress the spring and lock into place.
Place in the fridge.
Now this is where I am at. From here it will stay in the fridge for 48 hours to allow everything to equalise and the salts to cure. To me that doesn’t seem that long so may go longer.
Place it into a large saucepan of hot water up to the level of the mixture in the press and poach for two to two and a half hours until the internal temperature reaches 70 to 75 degrees.
From what I have read have been told to use a good thermometer as the little ones that come with these presses are notoriously inaccurate.
When it reaches temperature plunge into an iced bath to reduce temperature and then return to the fridge overnight to completely cool.
Will update as we go. :)
IMG_6375.jpeg (160 KB | 3
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IMG_6376.jpeg (164 KB | 3
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IMG_6377.jpeg (137 KB | 6
)
My first go at making this and I chose flavours that I think would go well together.
In my research I found many use a lining bag in these little presses to prevent the meat sticking. I also found that oven bags that can withstand high temperatures are used as a substitute.
Had some large ones in the motorhome so made do with them. Will look for a medium next time as had to cut quite a bit off.
Ingredients
1000 grams lean pork shoulder (700 gram diced and 300 gram fine ground)
15 grams salt
10 grams brown sugar
2.5 grams #1 curing salt
4 grams garlic powder
2 grams white pepper
¼ cup Chilled water
Method
Dissolve all the salts and spices in the chilled water. Dice and grind the pork and then mix until fully emulsified. Add the salt and spices and mix through.
Place meat mix into the press a bit at a time and push down as you go to remove any air pockets. Put the top on, compress the spring and lock into place.
Place in the fridge.
Now this is where I am at. From here it will stay in the fridge for 48 hours to allow everything to equalise and the salts to cure. To me that doesn’t seem that long so may go longer.
Place it into a large saucepan of hot water up to the level of the mixture in the press and poach for two to two and a half hours until the internal temperature reaches 70 to 75 degrees.
From what I have read have been told to use a good thermometer as the little ones that come with these presses are notoriously inaccurate.
When it reaches temperature plunge into an iced bath to reduce temperature and then return to the fridge overnight to completely cool.
Will update as we go. :)
IMG_6375.jpeg (160 KB | 3
)
IMG_6376.jpeg (164 KB | 3
)
IMG_6377.jpeg (137 KB | 6
)
