Start with 1 tbsp food coloring and mix all ingredients except thickn’up. The batter should have a light pink color. Add thickn’up and blend until you have a smooth, thick batter. Let it rest for about 15 minutes.

Roll out plastic wrap on the counter and place the batter in the middle. Spread it out to the thickness of a kassler (smoked pork loin). Roll it up into a thick log. Bake in combi mode with 60% steam and 40% heat at 105°C (221°F) for about 85 minutes, or until internal temperature reaches 80°C (176°F). Cool down and slice into suitable thickness. Individually freeze slices on butter paper, then store in a freezer container and take out as needed. Serve sliced, shredded, or diced.