Pate Supreme

Materials	Metric	US
pork liver	250 g	0.55 lb
pork grade II, some fat (pork butt)	400 g	0.88 lb
pork trimmings, fat and connective tissue permitted	50 g	2 oz
fat trimmings	300 g	0.66 lb
Ingredients for 1 kg (2.2 lb) of materials
salt	14 g	2.5 tsp
pepper	1.5 g	0.75 tsp
allspice	0.3 g	1/4 tsp
nutmeg	0.5 g	1/4 tsp
bay leaf, finely crushed	one leaf	one leaf
cloves	0.2 g	1/10 tsp
onion	10 g	1/4 small onion

Instructions

1. Wash the liver, cut it across and then scald it in hot water (167° F, 75° C) until no more blood is released.
2. Dice onion, take 10 g of fat trimmings and fry onion until golden.
3. Precook all meats and fat trimmings (except liver) in a skillet, stirring often, until meat looses its raw meat color.
4. Grind liver, meat and fat trimmings through 1/8" (3 mm) plate or smaller. Add all spices and either grind again or process in food processor, until one smooth paste is obtained.
5. Pack into glass jars leaving 1 inch headspace.
6. Place jars into warm water and heat up to about 100° F, 38° C.
7. Seal jars, and process at once at 250° F, 121° C:
   1/2 Pint - 50 min
   Pint - 60 min

Metal Cans

Continue after step 4:

• 5. Fill the cans leaving 1/4 inch headspace.
• 6. Exhaust cans to 170° F, 77° C meat temperature.
• 7. Seal and process at once at 250° F, 121° C:
• 307x200.25 - 50 min
• 307x409 - 80 min