Braunsweiger, Ya gotta love it
Posted: Tue Jan 22, 2013 4:40 pm
I got the original recipe from the WD site and doubled it.
Their recipe is below.
Started off with a 10# pork shoulder picnic. Deboned, deskinned and cubed up. (I hope those are words)
Stuck the cubes in the freezer until almost frozen. The sent them through the grinder using the smallest plate that I had. (looks to be about an eighth of an inch)
Ended up with 7-1/2# ground pork.
I couldn't find any chuck roast that I liked, so I bought some 81/19 ground beef. Got it almost frozen and ran it through the fine plate. 2 pounds of it.
Now for the partially frozen 4 pounds of chicken livers. I am sure glad that I done these last. Looks like .... and you fill in the blank.
Mixed all of the meat together for about 5 minutes.
Then I added the dry and wet ingredients.
I mixed for another 10 minutes that seemed like an hour using just nitrile gloves with cold meat.
Man, this stuff is sticky, but that is what you want.
No pics of the stuffing cause of nasty hands. I ain't even getting close to the camera.
Stuffed into 2-1/2" Fibrous Casings and put into a pot of hot 165F water for 1 hour. The IT was 152ish when I pulled them and plunged them into the polar bear swim. Brought the IT down to 90F. Then into that big box thing they call an oven for a 5 hour rest. With the oven light on, I managed to keep about 90F in there.
Right now they are in the smoker, using the Amazin Pellet tube with Oak, applying heavy smoke. Gonna let it run for 4-5 hours.
Then to the fridge overnight and sammwiches tomorrow. Can't wait.
After thought is, I wish I would have weighed them before each of the above steps.
Stay tuned for the result and review.
Braunsweiger Link
US............Ingredient (Metric)
3 lb............Pork shoulder (1360 g)
2 lb. ..........Chicken liver (900 g)
1 lb............Beef chuck, lean (454 g)
3/4 lb..........Pork fat (340 g )
3/4 cup.......NF Milk powder (58 g)
2 Tbs..........Kosher Salt (40 g)
7 tsp...........Onion powder (27 g)
2 tsp ..........Liquid smoke (hickory)(16 ml)
1 tsp...........Cure #1 (7.0 g)
1 pkg...........Gelatin (7.0 g)
2 tsp........... Pepper, white (5.0 g)
1 Tbs...........Marjoram, ground (4.0 g)
1 tsp...........Ginger, ground (2.0 g)
1/2 tsp.........Nutmeg, ground (1.5 g)
1/2 tsp.........Coriander, ground (1.0 g)
1. Remove any unwanted sinew, fat, etc from livers. Chill all meats to near-frozen.
2. Grind near-frozen liver, pork, beef, pork fat through 3.0mm FINE plate.
3. Put ground meat back in freezer to near-frozen state again. Then grind again a second time through the fine plate.
4. Add the ground meats to the other ingredients (except for gelatin). Dry ingredients can be mixed into 6-8 oz cold water.
5. Mix thoroughly until a sticky, uniform paste is formed (7-10 minutes).
6. Dissolve the gelatin in 1/4 cup of cold water. Pour it into the meat paste & thoroughly mix until the liquid has been absorbed.
7. Stuff into artificial casings.
8. Poach in 165°F water bath until an IT of 150°F is reached—(60-90 min.; depending on size of chubs)
9. Chill rapidly in ice bath.
10. Allow sausages to air dry completely—2-3 hours. OR hang in smoker (no smoke!) @ 100-110° for an hour or so until casings are dry to the touch.
11. Apply heavy hickory smoke for 3-4 hours. No heat.
12. Chill overnight before slicing & serving.
Their recipe is below.
Started off with a 10# pork shoulder picnic. Deboned, deskinned and cubed up. (I hope those are words)
Stuck the cubes in the freezer until almost frozen. The sent them through the grinder using the smallest plate that I had. (looks to be about an eighth of an inch)
Ended up with 7-1/2# ground pork.
I couldn't find any chuck roast that I liked, so I bought some 81/19 ground beef. Got it almost frozen and ran it through the fine plate. 2 pounds of it.
Now for the partially frozen 4 pounds of chicken livers. I am sure glad that I done these last. Looks like .... and you fill in the blank.
Mixed all of the meat together for about 5 minutes.
Then I added the dry and wet ingredients.
I mixed for another 10 minutes that seemed like an hour using just nitrile gloves with cold meat.
Man, this stuff is sticky, but that is what you want.
No pics of the stuffing cause of nasty hands. I ain't even getting close to the camera.
Stuffed into 2-1/2" Fibrous Casings and put into a pot of hot 165F water for 1 hour. The IT was 152ish when I pulled them and plunged them into the polar bear swim. Brought the IT down to 90F. Then into that big box thing they call an oven for a 5 hour rest. With the oven light on, I managed to keep about 90F in there.
Right now they are in the smoker, using the Amazin Pellet tube with Oak, applying heavy smoke. Gonna let it run for 4-5 hours.
Then to the fridge overnight and sammwiches tomorrow. Can't wait.
After thought is, I wish I would have weighed them before each of the above steps.
Stay tuned for the result and review.
Braunsweiger Link
US............Ingredient (Metric)
3 lb............Pork shoulder (1360 g)
2 lb. ..........Chicken liver (900 g)
1 lb............Beef chuck, lean (454 g)
3/4 lb..........Pork fat (340 g )
3/4 cup.......NF Milk powder (58 g)
2 Tbs..........Kosher Salt (40 g)
7 tsp...........Onion powder (27 g)
2 tsp ..........Liquid smoke (hickory)(16 ml)
1 tsp...........Cure #1 (7.0 g)
1 pkg...........Gelatin (7.0 g)
2 tsp........... Pepper, white (5.0 g)
1 Tbs...........Marjoram, ground (4.0 g)
1 tsp...........Ginger, ground (2.0 g)
1/2 tsp.........Nutmeg, ground (1.5 g)
1/2 tsp.........Coriander, ground (1.0 g)
1. Remove any unwanted sinew, fat, etc from livers. Chill all meats to near-frozen.
2. Grind near-frozen liver, pork, beef, pork fat through 3.0mm FINE plate.
3. Put ground meat back in freezer to near-frozen state again. Then grind again a second time through the fine plate.
4. Add the ground meats to the other ingredients (except for gelatin). Dry ingredients can be mixed into 6-8 oz cold water.
5. Mix thoroughly until a sticky, uniform paste is formed (7-10 minutes).
6. Dissolve the gelatin in 1/4 cup of cold water. Pour it into the meat paste & thoroughly mix until the liquid has been absorbed.
7. Stuff into artificial casings.
8. Poach in 165°F water bath until an IT of 150°F is reached—(60-90 min.; depending on size of chubs)
9. Chill rapidly in ice bath.
10. Allow sausages to air dry completely—2-3 hours. OR hang in smoker (no smoke!) @ 100-110° for an hour or so until casings are dry to the touch.
11. Apply heavy hickory smoke for 3-4 hours. No heat.
12. Chill overnight before slicing & serving.
) although I love the stuff. Actually pretty amazing for somebody that hates liver.