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Ingredients
  • 1.8 kg 80% lean pork shoulder
  • 0.45 kg veal or beef
  • 2 tablespoons kosher salt
  • 1 tablespoon ground nutmeg
  • 2 teaspoons ground pepper
  • 1 teaspoon ground ginger
  • 1 cup cold milk
  • 2 whole eggs, beaten
  • 1 cup non-fat dry milk powder (as a binder)
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