Country Pate

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1# sliced bacon for lining of the terrine
½ # diced slab bacon or ham in ½ inch cubes
3# lean pork
2# fat back
1# pork or chicken liver
2 ½ Tbl kosher salt
2 Tbl bourbon
1 Tbl black pepper
1 tsp nutmeg
1 tsp minimum
1tsp clove
½ c Heavy Cream
2 eggs
¼ tsp P1 (nitrate) optional
 
Preheat oven to 225 degrees.  Lay sliced bacon onto parchment paper or plastic wrap slightly over lapping each other. Place more parchment or plastic wrap on top and roll out using a rolling pin.  Line terrine mold with bacon and slightly overlap each piece.  Grind pork, liver, and fat back through grinder using a medium size blade.  Remember to keep all meats vary cold for easier grinding.  Mix in the rest of the ingredients until a paste like consistency forms.  Place mixture into lined molds and wrap overhanging bacon on top.  Place into oven and cook 45 minutes then rotate and cook for a other 30 minutes.  Pull from oven when the eternal temperature reaches 145 degrees.  Let rest on counter for 30 minutes .  place plastic wrap in top and press with about 3 pounds of weight. I like to use a box of kosher salt for this.  Place in cooler and leave overnight.  To take it out of the mold gently cut along the edges with a small knife and turn upside down .