• Dice the meat parts with a sharp knife in cubes frome about 2 cm each. Put them in the freezer for about an hour. This will help to process the meat in your meat grinder (or ask your butcher to grind it for you). Grind the meat with the biggest screen from your grinder to get a nice and meaty texture. For this recipe I use the Kenwood meat grind add-on. Other alternatives can work fine too!
• While the meat is cooling down in the freezer to get a firm texture you can start mixing the spices by hand. Break up any clumps when needed. To make the spice mix I tend to use parts. This can be tsp., Tbsp, cups, ... depending on how much spices I need.
• Take 20 gram of the spices and mix them under the minced meat by hand. Make sure the spices are well spread amongst the mince. Taste and add some more spices when desired (I add 5 gr. extra). Once your mince tastes the way you desire add the cranberry jam, a sip of rum and the eggs.
• Add the broth and once again you'll need to mix it all thoroughly by hand. Now you should have a smooth blend of mince and broth.
• Place the bacon on the bottom of your aluminium tray. Make sure to cover the bottom and sides completely before you pour in the paté mixture. Close the bacon on the top and add some juniper berries, sage and rosemary on top (or some other toppings at your own taste).
• Prepare your BBQ for an indirect session at 180°C. Bake the Paté au bain marie on the BBQ for about 60 minutes. If you want to give the rum paté a smoky touch you can add some smokewood in between the coals. Or when using a pellet smoker like I did you can supersmoke it for a half hour at 75°C to add some smoke flavor.
• Test with a sharp knife if the paté is done (when no meat sticks at the knife). Bake it a litle longer when needed. When the paté is done you put it in the fridge overnight to cool down. This way all fats and gelatinous tissue can settle down and make the paté firm.

Serve with a delicious homemade chutney or a smoky pumpkin jam.