I decided to try a favorite of my Father and I. This one brought me back like a time machine, when my Dad and I would ask my Mom to get us a couple slices of Liverwurst from the deli. She would always say " Im not touching it, they better wrap it good or Im leaving it there." God love her for putting up with us!
Anyway back to the good stuff. I decided to use beef, pork butt , pork back fat, and chicken livers to go along with this recipe. The recipe was from Len Poli and I really enjoyed it. It was again my first time making such an product and I would definitely do it again. The meats were all kept very cold, almost par-frozen. The livers I partially froze on a cookie sheet before grinding. Kept the meats and fats seperate while doing the grinding and emulsifying.
I ran the fat through the juicer to make a fat paste ,then mixed all the spices, SE, Cure and liquids into meat and ran it through the juicer to emulsify. Making sure all was very cold. Mixed the meat paste and fat paste together and prepared stuffer and casings.
I added (.4 g/kg Sodium Erythobate to be able to cook sooner.
Oh...in mean time fired up the sous-vide to start heating water bath.
used 2 1/2 in casings and packed them tight. It smelled great, just like Liverwurst- exciting.
Put in frig 2 hrs to firm up and cure with SE
Put all the chubs into the water bath for a poach. Didnt take long til 160 degrees internal. Cold water bath couple minutes, hung to dry, into frig overnight. Man was it hard to be patient.
Took a look the next morning and was completely suprised. Really came out awesome. Taste. Smell , and texture were spot-on! Packed up a bunch for me , and lots to give away, makes it all worth the effort. The reviews from my critics were excellent! Man I was pumped!
This forum is a source of continued inspiration for me and I love the ideas and people you meet here, it really is great.
Anyway back to the good stuff. I decided to use beef, pork butt , pork back fat, and chicken livers to go along with this recipe. The recipe was from Len Poli and I really enjoyed it. It was again my first time making such an product and I would definitely do it again. The meats were all kept very cold, almost par-frozen. The livers I partially froze on a cookie sheet before grinding. Kept the meats and fats seperate while doing the grinding and emulsifying.
I ran the fat through the juicer to make a fat paste ,then mixed all the spices, SE, Cure and liquids into meat and ran it through the juicer to emulsify. Making sure all was very cold. Mixed the meat paste and fat paste together and prepared stuffer and casings.
I added (.4 g/kg Sodium Erythobate to be able to cook sooner.
Oh...in mean time fired up the sous-vide to start heating water bath.
used 2 1/2 in casings and packed them tight. It smelled great, just like Liverwurst- exciting.
Put in frig 2 hrs to firm up and cure with SE
Put all the chubs into the water bath for a poach. Didnt take long til 160 degrees internal. Cold water bath couple minutes, hung to dry, into frig overnight. Man was it hard to be patient.
Took a look the next morning and was completely suprised. Really came out awesome. Taste. Smell , and texture were spot-on! Packed up a bunch for me , and lots to give away, makes it all worth the effort. The reviews from my critics were excellent! Man I was pumped!
This forum is a source of continued inspiration for me and I love the ideas and people you meet here, it really is great.
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