I cubed up the remaining meat after I removed the coppa from the pork shoulder. I seasoned the meat with 0.75% salt and 0.25% gochugaru, Korean chile flakes. I refrigerated the meat for 48 hours to allow the salt and chile to penetrate the meat. I ground the meat, twice, through a 1/4 inch size meat grinder die. The meat is now ready to be put to use.
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January 27, 2005
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