MAKES 1 KILOGRAM (ABOUT 2 POUNDS 3
OUNCES)
680 grams (about 1½ pounds) pork shoulder, trimmed and
cut into 1-inch cubes (see Note above)
320 grams (about 11 ounces) slab bacon, cut into 1-inch
cubes
15 grams (about 0.5 ounce/1½ tablespoons) kosher salt
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
2 tablespoons maple syrup
1 teaspoon red pepper flakes
2 teaspoons ground sage
½ teaspoon dried marjoram
1 teaspoon freshly ground black pepper
Lamb casings (optional)
Combine the meat, salt, garlic, syrup, and seasonings in a
large bowl and toss with clean hands until homogeneous.
Transfer to a gallon-sized zipper-lock bag and refrigerate
for at least 12 hours, and up to 24 hours.