A big thanks to Couger78 for the previous post about Braunschweiger!!
I made up 5lbs of Rytek's recipe. A little variation though, I didn't really want to use pig snouts... although I did see some in the store the other day when I bought the pork liver!
I also didn't have soy conc. so I used nonft dried milk instead.
Here it is mixed.
My wife says I can't make this anymore.... the smell was quite strong lol. I didn't mind though!
I mixed it all up and stuffed it into 2" casings I wanted to use up. Let it sit overnight. Then I poached it as directed by Rytek.
It only took about a little over an hour to cook!
Used my Northern Tool burner!
And the most important pic...
I used the grinder to stuff because I wanted a finer grind. Still wasn't as fine as I wanted and it was a real pain to stuff with the grinder due to the liver consistency. Next time I'll grind it again then stuff with my stuffer.
I let it sit in the fridge for a couple days before slicing. It's good! Firm. Not perfect, but pretty good.
:)
I made up 5lbs of Rytek's recipe. A little variation though, I didn't really want to use pig snouts... although I did see some in the store the other day when I bought the pork liver!
I also didn't have soy conc. so I used nonft dried milk instead.
Here it is mixed.
My wife says I can't make this anymore.... the smell was quite strong lol. I didn't mind though!
I mixed it all up and stuffed it into 2" casings I wanted to use up. Let it sit overnight. Then I poached it as directed by Rytek.
It only took about a little over an hour to cook!
Used my Northern Tool burner!
And the most important pic...
I used the grinder to stuff because I wanted a finer grind. Still wasn't as fine as I wanted and it was a real pain to stuff with the grinder due to the liver consistency. Next time I'll grind it again then stuff with my stuffer.
I let it sit in the fridge for a couple days before slicing. It's good! Firm. Not perfect, but pretty good.
:)
