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