Same ingredients as above, but reserve the ice water. The original recipe calls for 2 tbs chili flakes, and 2 tsp cayenne. It was good, but i toned it down above.
-Grind the pork through the small plate twice
-Grind the beef through the large plate once
-add spices, combine, and mix until cohesive
-transfer to baking sheet, and flatten large patty to about 1 inch
-freeze until crunchy, about an hour
-chill mixing bowl, and paddle attachment
-mix half the meat on low for 2 minutes, adding half the ice water
-mix on high for another 2 minutes, and set aside
-repeat process with other half of the meat and water
-mix the two halves together
-stuff, hang overnight, and cook the next day
End up looking like this. Take note that the sliced pics are cold slices. When cooked they were every bit as juicy as the above pic.
