Deer liverwurst
- Thread starter jobengage
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brent b
Smoke Blower
Tried the liverwurst today and it not bad. It has a coarser texture then store bought and the color is darker. Holds together nicely. I figure the color comes from being deer liver instead of pork. Taste is very good with a little more spice then I was expecting, I'm not complaining. The wife gave a thumbs up!
Didn't get to smoke the one stick due to an all day snow storm, maybe tomorrow.
Didn't get to smoke the one stick due to an all day snow storm, maybe tomorrow.
Interesting,I never had deer liver before. What did you use for fat, and did ya use any cure? I'd love to see the recipe.
The braunschweiger turned out great. I gave it 2 1/2 hours of cold smoke using the A-Maze-N smoker. Next time I would like to figure out how to get the grind a little smoother but I am happy with the results.
Here is the recipe I used. I found this recipe on "The Spruce" it is from PEGGY TROWBRIDGE FILIPPONE.
I did make a couple changes.
2 pound fresh pork liver, cubed
2 pound lean pork butt, cubed
2 large sweet white onion, about 3 cups, run through food processor
6 tablespoons powdered dry milk
2 teaspoon freshly ground fine white pepper
3 teaspoons salt, or to taste
4 teaspoons paprika
2 teaspoon sugar
1 teaspoon marjoram
1 teaspoon finely ground coriander
1/2 teaspoon mace
1/2 teaspoon allspice
1/2 teaspoon ground cardamom
1. I soaked the cubed liver in buttermilk overnight in the refrigerator.
2. Put the cubes of liver, pork, and fat through the fine blade of a grinder separately and then mix and grind together.
3. Sprinkle the onion, powdered milk, pepper, salt, paprika, sugar, marjoram, coriander, mace, allspice and cardamom over the ground meat and mix thoroughly with your hands.
4. Put the mixture through the fine blade of the grinder twice more. Chill the mixture for 30 minutes between grindings.
5. Pack the mixture into the casing. Pack the meat as firmly as possible.
7. In a large kettle, bring enough water to a boil to cover the liverwurst by 2 or 3 inches. Put the sausage in the boiling water and place a weight on it to keep it submerged. Two or three large dinner plates work just fine. When the water returns to a boil, reduce the heat so that the water barely simmers. Cook until internal temp reaches 152 F. Drain the hot water and replace it with an equal quantity of ice water. When the liverwurst has cooled, refrigerate it overnight.
8. Smoke to make braunschweiger or store the liverwurst sausage in the refrigerator and eat it within 10 days.
9. I froze mine in 1/2 lb chunks.
Here is the recipe I used. I found this recipe on "The Spruce" it is from PEGGY TROWBRIDGE FILIPPONE.
I did make a couple changes.
2 pound fresh pork liver, cubed
2 pound lean pork butt, cubed
2 large sweet white onion, about 3 cups, run through food processor
6 tablespoons powdered dry milk
2 teaspoon freshly ground fine white pepper
3 teaspoons salt, or to taste
4 teaspoons paprika
2 teaspoon sugar
1 teaspoon marjoram
1 teaspoon finely ground coriander
1/2 teaspoon mace
1/2 teaspoon allspice
1/2 teaspoon ground cardamom
1. I soaked the cubed liver in buttermilk overnight in the refrigerator.
2. Put the cubes of liver, pork, and fat through the fine blade of a grinder separately and then mix and grind together.
3. Sprinkle the onion, powdered milk, pepper, salt, paprika, sugar, marjoram, coriander, mace, allspice and cardamom over the ground meat and mix thoroughly with your hands.
4. Put the mixture through the fine blade of the grinder twice more. Chill the mixture for 30 minutes between grindings.
5. Pack the mixture into the casing. Pack the meat as firmly as possible.
7. In a large kettle, bring enough water to a boil to cover the liverwurst by 2 or 3 inches. Put the sausage in the boiling water and place a weight on it to keep it submerged. Two or three large dinner plates work just fine. When the water returns to a boil, reduce the heat so that the water barely simmers. Cook until internal temp reaches 152 F. Drain the hot water and replace it with an equal quantity of ice water. When the liverwurst has cooled, refrigerate it overnight.
8. Smoke to make braunschweiger or store the liverwurst sausage in the refrigerator and eat it within 10 days.
9. I froze mine in 1/2 lb chunks.
First of all... WOW! I have been scouring the internet for a liverwurst/braunschweiger recipe that looked decent to no avail. Secondly, Of course! Why not Venison instead of pork??? Brilliant! Venison liver is one of the things that I really love- not so much other types of liver. Its tradition for our deer liver to be eaten at hunt camp that day when its super fresh. It just doesn't get any better! I don't eat it after that as I notice it develops "other" flavors once a few days old or frozen. I guess I'm picky like that.... I am SO glad to have another way to save and use my deer liver. Thank you! Points to you! I will definitely be making this! I like what you did exactly. As for the grind, though I'm thinking a final round in the food processor would whip it up good.
Oh... and is that fibrous casing you used?
Oh... and is that fibrous casing you used?
Great thread and subject! I know I'm a bit late to the party but....
Dan, I have deer livers in the freezers. Shoot me PM if you want to get some. Your bowl chopper will be the bomb for liverwurst although you might need to make a largish batch given how big that thing is...... I can make about 4 pounds per load in the 14" bowl chopper without making too much of a mess. Below about 2 pounds at a time it doesn't seem to cut as consistently. It takes less than 2 minutes per batch.
.
Joben, a food processor works well to get a smoother texture than the grinder can cut. Use the pulse feature on very cold ground mixture and check the texture every pulse or two.
Both food processors and bowl choppers introduce a fair bit of heat to the meat batter due to the speed they cut with. I use crushed ice in place of the water and add it in 2-3 batches to keep the meat batter cold.
Lance
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