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
- Cube the beef; reserve. Cube the jowl fat; freeze until needed. Scale out the ice; keep frozen until
needed. - Toss the beef with the cure mix. Chill well and grind through the fine plate (1/8 inch) of a meat grinder.
- Grind the jowl fat through the fine plate; reserve.
- Transfer the ground beef to a chilled chopper bowl. Add the crushed ice and the spice blend on top of the ground beef.
- 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.
- 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.
- Fill the loaf pans with the sausage and allow the leberkäse to rest under refrigeration overnight before baking.
- 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. - The loaf may be sliced and served at this point, or wrapped and held under refrigeration for up
to 1 week.