One of my all time favorite charcuterie board stars is this Rum Soaked
Cherry & Pistachio Pork Pate. This isn't your normal pork pate with a panade (a mixture of bread, eggs, and milk), this is a gluten free pate.

RECIPE
For the base of the pate, it should be 75% pork shoulder and 25% pork liver. Once you have your base weighed out, you'll weigh out the add-ins using the percentages below.

For the add-ins:
- Salt (1.8%)
- Pink Salt #1 (0.12%)WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! please read manufactures directions before using this product.
- Baking Soda (0.2%)
- Chopped Thyme (1 Tbsp per Kilo)
- Ground Black Pepper (0.3%)
- Pistachios (2.5%)
- Rum Soaked Cherries (2.5%)
- Heavy Cream (10%)

FOR THE PATE MADE IN THIS VIDEO, I USED:
750g Pork Shoulder
250g Pork Liver
18g Salt
1.2 g Pink Salt
2g Baking Soda
1 Tbsp Thyme
3g Black Pepper
25g Pistachios
25g Rum Soaked Cherries
100g Heavy Cream

To learn how to make the rum soaked cherries, check out this video: [ Ссылка ]

Let me know if you have any questions in the comment section below!

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PRODUCT LINKS:
KitchenAid 5 Quart Artisan Series Stand Mixer: [ Ссылка ]
Le Creuset Enameled Cast-Iron 4x12 ⅔ Inch Pate Terrine: [ Ссылка ]
ANOVA AN500-US00 Sous Vide Precision Cooker: [ Ссылка ]
Large Reversible Teak Wood Cutting Board (18x14x1.25): [ Ссылка ]
5 Gallon Bucket Liner Bags: [ Ссылка ]
The Sausage Maker Insta Cure Salt #1: [ Ссылка ]
WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! Please read manufactures directions before using this product.

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If you want to follow my daily life as Matt the Butcher, check out my Instagram and Facebook for daily stories and other meaty content that doesn't make it on to YouTube!

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