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Grind the meat with the fat finely or coarsely as desired.
Add the remaining ingredients and mix well.
Refrigerate the mixture for 24 hours.
The next day, add 2 tablespoons of cornstarch and mix well, then place the mixture in a lunch meat bag or a roll stitch, and wrap it in aluminum foil.
Place it in boiling water. Once the water starts boiling, reduce the heat and let it simmer gently, like cooking rice, for 2 hours.
Remove it and place it in an ice bath to stop the cooking process.
Let it cool on a rack, then refrigerate it overnight to firm up.
The next day, slice and enjoy
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