Step 1

Cut your beef and fat into small cubes and chill

Step 2

Grind the chilled beef and fat twice. First time through a 10mm plate, partially refreeze then grind again through a 3 mm plate.

Step 3

Mix the salt and the cure in with the ground beef. Cover and refrigerate overnight.

Step 4

The following day place the beef in your food processor. Chop for 3 minutes adding half the crushed ice. Try to keep the temperature between 35-39F

Step 5

After meat has been chopped and the rest of the crushed ice and the seasonings. Continue to chop in your food processor. Once your farce is well chopped add, the binder and continue chopping for a minute more. Be sure that your temperature does not exceed 55F. Your farce should look homogenous or at least mostly homogenous

Step 6

Mix your meat batter with whatever whole ingredients you plan on adding (pistachios, peppercorns, etc.)

Step 7

Stuff into a 150mm casings. If you are not using a cure accelerator you will need to place the mortadella in the refrigerator overnight for the cure to do it's job. The next day you can cook sous vide at 140F for 3 hours. OR you can skip the cure all together and cook right away. (The cure is added for color preservation, flavor enhancement, and to extend the shelf life.)

Step 8

After it's cooks cool it down in an ice water bath and refrigerate overnight. Enjoy