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Ingredients
5 lbs lamb shoulder (some fat and veins removed)
2 lbs pork shoulder (some fat and veins removed)
3lbs pork back fat
80 grams salt
7 grams insta cure #1 (available at sausagemaker.com)
15 g dextrose
15 g crushed garlic
10g ginger powder
25 g fennel seed
10g black pepper corn
15g mace
35g orange zest
20g fresh sage
4 g clove
5 g allspice
15g red pepper flake
1 cup chopped dried apricot
1 cup toasted chopped hazelnuts
2 cups chopped parsley
Directions
Grind all meat through 3/8 in grind plate.
Finely grind all spices and add to the meat mixture. Add in the chopped herbs and mix well.
Line the terrine mold with thin slices of fat back.
Pack the mold tightly with sausage mixture cover terrine with foil.
Place the terrine in a hotel pan or baking dish. Create a water bath by filling the pan/dish with water that comes to at least 3/4 of the height of the terrine.
Bake at 325 for 1 hour (to 1 hour 30 minutes) until the internal temperature of the terrine reaches 140 degrees. Let cool at room temperature and then refrigerate overnight.
Terrine is ready to serve next day and will be good for up to a week stored in the refrigerator.
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