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Pork patties Recipe

Ingredients

How to make it

  • For one pound of ground pork, increase accordingly for each pound of meat. One pound will make about 16 patties when measured by 1/8 cup. Burger-size will depend on how much meat is used. I recommend no more than 3 pound in a batch; otherwise it will take a long to mix well.
  • Dissolve the Tender Quick or Sugar Cure in the water.
  • Break the meat up into about a half dozen or more small clumps (this will help the cure and spices mix quickly and evenly) in a large mixing bowl.
  • Pour in the water/cure mixture, liquid smoke, and spices.
  • Mix thoroughly, but do not take too much time. You do not want the meat to warm up; placing the bowl on a bed of ice is a good idea.
  • Place meat mixture in a covered bowl or plastic bag; refrigerate for 8 to 12 hours.
  • Form in desired size patties.
  • Fry as you would pork sausage or hamburgers.
  • The cooked meat will appear pink because of the curing agent, the same as cured hams.
  • The Morton brand is used in these instructions because that is what I use. Using other brands or forms of meat cures will require figuring out the correct proportions.

Reviews & Comments 2

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    " It was excellent "
    cuzpat ate it and said...
    Very good sounding!
    Was this review helpful? Yes Flag
    " It was excellent "
    victoriaregina ate it and said...
    Sounds good!
    Was this review helpful? Yes Flag

The Cook

xnipek Cabot, AR

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