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Posted: Wed Nov 07, 2012 07:28
This is the leberkaese I made a few days ago. Taste was good but still a bit dry for my liking.
No doubt it needs more fat. The meat was pork forequarter, some veal and about 11% backfat. That's all the fat I had in the deepfeeze. The pork was lean as well, veal had no fat at all.
If somebody has a tried and tested recipe from a long lost family member, please let me know.
Posted: Wed Nov 07, 2012 08:42
is to Germany, what Fleischkaese
is to us potato heads in Switzerland! I think you are beating yourself up a little. That stuff looks terrific. If it was grainy or too dry, adding more fat won't
help. You probably "broke
" the fat at 170 degrees fahrenheit... that's 76.6 C. to you folks downunder!
Try cooking it using a "Bain Marie" or "waterbath" in your pre-heated oven at only 150C.
for 45 minutes
.... that's only 300 degrees F. to us using the King's measurements.
I'll guarantee you that the texture will be "maaaavelous"! In other words, fill a shallow pan half-full of heated water then place your cake-pan full of sausage meat into the water. This tempers the cooking and the steam will "finish" the surface.
"Cactus Jack's" Swiss Fleischkaese
600 gr lean beef
400 gr ground pork butt with fat
100 gr finely chopped smoked bacon
23 gr kosher salt
2.5 gr (1/4 tspn.) Cure #1
6 gr freshly ground black pepper
7 gr smoked paprika
2 medium sized onions
0.5 gr nutmeg
1Tblspn. red wine
Chill the red wine while you grind the beef and pork using your smallest die. Put the onions through the grinder as well and then fry the onions in a dry pan over low heat until they become dried out. Emulsify the beef and pork spraying the wine into the mixture a little at a time. Fold in the onions and the remaining spices and the chopped bacon. Disperse all the ingredients equally throughout the meat and then place the mixture into a buttered cake pan. Allow the mixture to rest for an hour in your refrigerator. Finally, place the pan into a water bath at 150C for 40 to 45 minutes until done. Allow the Fleischkaese to rest for at least five minutes before slicing.
RockChuck WagonTrack WheelRut
Posted: Wed Nov 07, 2012 09:03
I will try your recipe next time, what about the cure #1?, as this gives it a pinkish colour when finished or does the cured smoked bacon takes care of this?
My leberkaese will be dished up this saturday as a main course with saurkraut etc. I am planning a real clogwod night, no ifs or buts!!!!!
I just need to educate some in-laws of mine about good European food, most them are sold on prawns, steak and chops on the barby with a heap of rabbit food on the side.
Posted: Wed Nov 07, 2012 09:21
Jan, most people will wonder about this, but I found out long ago that if I stuff the meat into a 5" bologna casing, 22 inches long, and slowly bake it at only 220 degrees F. for several hours until the IMT reaches 148 degrees F., then all I have to do is slice off "disks" and let the casing fall away. I learned to emulsify the primary bind a little more than usual and the product turns out very nice. I make it quite often. I also make a few shorter sections of only about 6 inches for gifts for my pals.
Yes, I add the normal amount of Cure #1 to the mixture - 2 teaspoons per ten pounds of meat. The amount of cure in the bacon is negligible and was nitrate to begin with. After time, it broke down into nitrite, then finally nitric oxide. At a "pickup" of only 156 ppm, it won't affect the surrounding meat to any extent.
Posted: Fri Nov 30, 2012 18:42
This really sounds good, how do you serve it, do you slice it and fry it up? We have always done a Knopp, with pork and oatmeal and spices, we chill this and slice it and fry it up, is this prepared the same way? Tim
Posted: Fri Nov 30, 2012 20:24
From what I can remember of serving leberkaese is that my mother served it as fried 1/2"thick slices with sauerkraut mixed with fried smoked bacon pieces and mashed potatoes and a very good gravy.
I did the same with my leberkaese and everybody loved it.
Posted: Fri Nov 30, 2012 20:46
thanks Jan, i am going to have to try this,Tim
Posted: Sat Jun 08, 2013 10:36
Okay, I decided to follow this recipe by heating a waterbath in the oven to 150degrees C or 300 F. Now I always thought you could only heat water to 212 (100) degrees and then it would boil.
So here I am, feeling rather foolish, the water will not exceed 212. Is it even scientifically possible for water to reach 300 F?
Nonetheless, I WILL persevere.
My leberkaese will triumph against the odds.
Posted: Sat Jun 08, 2013 10:38
Or have I misunderstood the instructions, and the oven only was to 300 degrees? Hmm
Posted: Sat Jun 08, 2013 11:17
ok, I think I am in deep intellectual humiliation waters.
Yes I thought maybe I could rewrite the laws of physics
Posted: Sat Jun 08, 2013 14:03
Ursula, Not to feel badly about this. When I make baked custards, I fill small glass bowls and place them in a water bath in a 350°F oven for an hour. The water doesn't come to a boil but the custards cook perfectly.
Posted: Sun Jun 09, 2013 05:41
Call it a senior moment.
Posted: Sun Jun 09, 2013 18:31
Hi this is one that I got from somewhere and have been using.
Bavarian Leberkase. For 1 Kg meat.
60% lean pork or pork and beef.
30% pork fat.
22g salt including your cure.
3g white pepper.
0.5 g marjoram.
0.5 g thyme.
0.5 g mace.
0.5 g ginger.
+- 300g crushed ice.
Grind meat fine and emulsify in food processor. I usually start at low speed then switch to high speed and add the ice while the machine is running.
Place in oiled baking pan , drop the pan several times to remove as much air as possible.
steam or bake, I bake at 80 deg C to internal of 65 deg C.
Remove from pan and brown all sides under the grill.
As the cure is not the same in different countries use the cure as recommended in your area. If you want to use less fat you can add some tapioca flour to your mix.