I made another batch of braunschweiger, using a different recipe than the one I use last time. That particular recipe used a combination of three proteins (chicken, pork and beef). This recipe is much simpler with regard to the ingredients, but requires more ‘steps’ by the sausage maker.
First you start with some fresh pork jowls….
Then you’ll need some pork liver ( about 3.5lbs here):
And the ingredients:
To make the desired amount of braunschweiger, I realized I didn’t have quite enough jowl meat, so I added some thick-cut bacon to bring the quantity up to the desired level ( I adjusted the amount of cure used to allow for the addition of cured meat to the mix.). This meat was cut into small cubes & well-chilled:
I soaked the pork liver for some time in cold water, changing & rinsing it regularly until the water ran clear. I pulled off any undesired pieces, clots, fat and sinewy bits.
Sliced, weighed and ready to go to the next step:
The recipe called for a low-temp poach (194°F) for about 10 minutes. Not a pleasant sight nor endearing aroma….
The liver slices are then cooled under cold water & rinsed of any coagulated bits that formed on the exterior:
For a finer grind, I’m using a 3mm plate:
First grind of the poached liver:
Second grind. This was probably unnecessary, but it’s my usual practice when I do emulsified sausages:
Jowl & bacon grind: a single pass through the plate should suffice:
Everything into the tub for hand-mixing.
After about 10 minutes of aggressive mixing, I wasn’t happy with the uniformity of the mix. So I opted to use my processor in order to really get a smooth paste. A few batches done with some ice-cold water yielded a fairly-smooth meat paste:
Into the little Grizzly stuffer:
Results: two long chubs, a medium chub, and a mini chub (chubbette? chubbini?):
Into a hot water bath (175°F) went the chubs. These took about an hour to reach the desired internal temp of 154°F.
Whew! The chubs are now hanging in my fridge to firm up overnight.
Tomorrow its on to the smoker for about 5-6 hours of cold smoke!
More to come!
Edited by Couger78 - 4/21/13 at 7:40pm