Fleischkäse/ Leberkäse

[muhkuhmuh]

800g pork
200g crushed ice or ice Cold mineral water


spices for 1 kg

20g pickling salt
3-5g cutter process aid/sausage phosphates
3g White pepper
0,5g cardamon
2g mace/nutmeg




optional edam cheese
10g fine chopped onion

 

[crazymoon]

MKM, I'm not sure how you emulisied that mix but the final product looks delicious!

 

[indaswamp]

No liver?

 

[muhkuhmuh]

No liver?

yes, it's just called so.

 

[indaswamp]

yes, it's just called so.

Ah....

 

[chopsaw]

Looks good . Been researching making this for awhile , so thanks for posting . See alot of bacon used . I've looked at all beef , all pork , pork with bacon , and beef , pork and bacon . No liver is more common than with liver . Again , nice job as always and thanks for posting .

 

[johnnyb54]

That looks delish! I have a few questions:
1) In your ingredient list you have 3-5g cutter process aid. What is a cutter process aid? Is it ice chips?
2) Did you use a food processor to emulsify?
3) What did you cook the final product at, time & temp.

Thanks

 

[indaswamp]

That looks delish! I have a few questions:
1) In your ingredient list you have 3-5g cutter process aid. What is a cutter process aid? Is it ice chips?

asked and answered on his other thread...
phosphates.

 

[chopsaw]

I believe it's sausage phosphates . Not sure his translation came out right .

It was talked about in a different thread .

 

[johnnyb54]

asked and answered on his other thread...
phosphates.

I believe it's sausage phosphates . Not sure his translation came out right .

It was talked about in a different thread .

Thanks

 

[chopsaw]

Edit for the save ?

 

[zwiller]

Looks good . Been researching making this for awhile , so thanks for posting . See alot of bacon used . I've looked at all beef , all pork , pork with bacon , and beef , pork and bacon . No liver is more common than with liver . Again , nice job as always and thanks for posting .

Matches my own research. I really want to try this. Yes, meat is all over the place and usually no liver. Looks like a stick blender to me for emulsifying. Excited, as this recipe is really simple compared to many. I plan to use the broiler at the end to put a real crust on the top.

I believe he forgot the onion/zwiebel but it is in his notes. I think onion is essential. Possibly a bad translator but
Ich sehe Zwiebeln in Ihren Notizen, aber nicht in Ihrem Rezept. Wieder einmal tolle Arbeit! Sieht köstlich aus!

 

[chopsaw]

Most I see use cure 1 also . Not sure if he did or not . Kind of looks like it . I bet it's good .

 

[muhkuhmuh]

Use This machine

 

[zwiller]

Most I see use cure 1 also . Not sure if he did or not . Kind of looks like it . I bet it's good .

Agreed. I saw either cure #1 or recipe using bacon but never both.

 

[muhkuhmuh]

That looks delish! I have a few questions:
1) In your ingredient list you have 3-5g cutter process aid. What is a cutter process aid? Is it ice chips?
2) Did you use a food processor to emulsify?
3) What did you cook the final product at, time & temp.

Thanks

Hallo

the Translation was bad.

1 sausage Phosphates
2 yes
3 120°C, Kerntemperatur 70°C, at the end, increase the heat

 

[lumpy]

Hummel, Hummel.
Looks great

 

[muhkuhmuh]

Hummel, Hummel.
Looks great

Mors, Mors.

Thankyou :)