Homemade Braunschweiger
Source of Recipe
Internet
List of Ingredients
3 lbs fresh boston butt or shoulder (pork)
2 lbs chicken,beef or pork liver
1 lb ground lean beef
1 lb bacon
3/4 cup powdered milk
2 tbsp salt(un iodized)
7 tsp onion powder
2 tbsp liquid smoke
1 tsp meat cure or mortons cure
1 pkg unflavored gelatin
2 tsp white ground pepper
1 tbsp ground marjoram
1 tsp ground ginger
1 tsp granulated garlic
1/2 tsp ground nutmeg
1/2 tsp ground coriander
Recipe
1.Partially freeze liver,pork,beef and bacon.Grind through a fine plate on grinder,twice.
2.run meat thru food processor a little at a time,until all meat is fully emulsified.
3.put meat in large bowl or mixing tub.
4.add gelatin to 1/4 cold water and dissolve.Add to meat mixture.
5. Add all remaining ingredients to meat.
6.roll up your sleeves,time to get messy! Mix meat well by hand,ensuring all igredients are well mixed.
7.with stuffing attachment on grinder,stuff meat into plastic meat bags,1 or 2 lb type,twist top and tie tightly with cotton cord.
8.fill large pot with enough water to cover your meat packages.Bring water temp up to 165 degrees,no higher than that.place meat into water,place a heavy dinner plate over meat to keep below surface of the water.
9.poach in water for about 90 mins or until internal temp of 155 degree.
10.chill rapidly in ice and water.until inner temp of 100 degree
11.refridgerate for 12 hours before eating.
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