2 pounds/900 grams pork shoulder butt, cut into large dice
2 pounds/900 grams boneless lean beef (chuck or round), cut into large dice
1 pound/450 grams pork back fat, cut into large dice
2 ounces/56 grams sea salt
1 teaspoon/7 grams DQ Curing Salt #2
2 teaspoons/3 grams finely ground black pepper
1 tablespoon/11 grams dextrose
3 garlic cloves, minced
½ cup/125 milliliters chilled dry red wine
1 tablespoon/10 grams Bactoferm (live starter culture; see Sources, page 267)
2 tablespoons/30 milliliters distilled water
Mold 600 (see page 70 for more information and page 267 for sources) (optional)
Two 18-inch/45-centimeter lengths beef middle, soaked in tepid water for at least 20 minutes and rinsed