Homemade Headcheese

1. Dissolve the salt and cure in 2 tablespoons of water.
2. Put the garlic into a food processor or blender with 4 tablespoons of water and puree. Add the pepper to the water-garlic mixture.
3. Put the pork cubes and the ground pork into a large mixing bowl. Add the cure mixture and the garlic-water mixture. Mix well.
4. Dissolve the gelatine in 3/4 cup room-temperature water, then add 3/4 cup boiling water. Stir well.
5. Add the gelatine mixture to the meat mixture. Mix well.
6. Pack the meat mixture into the ham maker. Fit the spring-loaded lid so it presses down tightly on the meat.
7. Refrigerate for 24 hours.
8. Fill a large pot with enough water that the ham maker will fit and the water level sits higher than the meat inside it.
9. Bring the water to a gentle simmer. Insert the thermometer through the lid so its probe penetrates the meat, then lower the ham maker into the simmering water.
10. Keep the water at a gentle simmer until the meat reads 160 F (about 71 C), 1.5-2 hours.
11. Remove the ham maker and transfer it to the fridge. Let it cool completely all the way through, about 12 hours.
12. Once fully chilled, run warm water all around the ham maker, remove the lid and invert onto a plate. If the headcheese does not slide out, use more warm water.
13. Slice and serve.

Note: if you use a different brand of gelatine, follow that packet's instructions for the correct amount of water and boiling water.