12 Leberkäse (Bavarian Loaf)

Makes 4 loaves, 3 pounds each. Leberkäse is best when served warm, although it may be served at room temperature or chilled.

Ingredients

• 5 pounds boneless beef shoulder clod
• 4 pounds jowl fat
• 3 pounds crushed ice

Cure Mix

• 3¼ ounce per weight salt
• 2 teaspoons tinted curing mix (TCM)
• ¾ dextrose

Spice Blend

• ½ ounce per weight onion powder
• ½ ounce per weight ground white pepper
• ¼ ounce per weight dry mustard
• 1½ teaspoon ground mace
• 1 teaspoon ground ginger
• 5¾ ounce per weight nonfat dry milk powder

Steps

1. Cube the beef; reserve. Cube the jowl fat; freeze until needed. Scale out the ice; keep frozen until
   needed.
2. Toss the beef with the cure mix. Chill well and grind through the fine plate (1/8 inch) of a meat grinder.
3. Grind the jowl fat through the fine plate; reserve.
4. Transfer the ground beef to a chilled chopper bowl. Add the crushed ice and the spice blend on top of the ground beef.
5. Run the machine and process the ingredients until the mixture reaches a temperature of 30°F. Continue running the machine until the mixture’s temperature rises to 40°F.
6. Add the fat and process until the mixture reaches 45°F. Add the milk powder and continue processing until the mixture reaches 58°F. Make a rest. Adjust seasoning and consistency before filling the loaf pans.
7. Fill the loaf pans with the sausage and allow the leberkäse to rest under refrigeration overnight before baking.
8. Bake, covered with foil, in a 160°F water bath in a 325°F oven, for 1¾ to 2 hours or to an internal
   temperature of 145°F. Remove foil for last ½ hour to brown lightly.
9. The loaf may be sliced and served at this point, or wrapped and held under refrigeration for up
   to 1 week.