Pork Paté (Curing Salt)

INGREDIENTS

• 1/4 lb. fresh pork liver
• 2 cups milk
• 1/2 lb. pork back fat, cut into 1/2-inch cubes
• 2 lb. pork shoulder, cut into 1-inch cubes
• 1 Tbs. coarse sea salt
• 1/4 tsp. curing salt
• 1/2 tsp. freshly ground pepper
• 1 fresh or 1/2 dried bay leaf
• 2 allspice berries
• 2 juniper berries
• 1/4 tsp. yellow mustard seeds
• 1/4 tsp. sweet Spanish paprika
• Pinch of freshly grated nutmeg
• 1/4 cup brandy
• 1/4 cup chicken broth
• 3 cups heavy cream
• 2 Tbs. fresh bread crumbs
• piece caul fat, about 16 inches square (see note above)