Deer Liver Sausage time again (Leberwurst)

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fatboyz
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Deer Liver Sausage time again (Leberwurst)

Post by fatboyz » Sun Jan 06, 2019 16:21

It's that time again. I'm using one deer liver, 30% deer lean trim, 50% pork belly trim and one 375g pack of bacon. I posted the recipe last year. I'm generally not a fan of the Pate type liverwurst but this one is more course, but still spreadable. Yummy on fresh bread or crackers. Meat is cooking now, pics to follow as the day progresses.
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Butterbean
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Post by Butterbean » Sun Jan 06, 2019 20:26

Looking forward to seeing your process.
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Post by fatboyz » Sun Jan 06, 2019 21:17

Done and Done. The chubs are out cooling in the snow. Here's some progress pics.
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Post by Butterbean » Sun Jan 06, 2019 23:32

Looking good. How gamey are the livers?
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Post by fatboyz » Mon Jan 07, 2019 01:05

This liver smelled a little gamey but doesn't taste gamey. It was a little buck. I used 3.0kg belly trim, 1.7 kg deer trim, and 1.3 kg deer liver. Also 400g bacon.
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Post by Butterbean » Mon Jan 07, 2019 02:12

Looks good. Thanks for sharing that.
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Post by redzed » Sat Jan 12, 2019 07:31

Tasty looking liver sausage. Can you explain the process ? Was it poached only, or alsosmoked? Did you cook the pork before grinding? And did you blanch the liver?
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Post by fatboyz » Mon Jan 14, 2019 01:53

The pork, onion and deer are cubed and cooked in water just not quite enough to cover. When done, Liver is dropped on top for 2 min each side to close pores. Everything is then ground through a 1/4 plate, with the raw bacon. Ground a second time through 1/8. Spices added and mixed. This time I stuffed it into water proof casings and then poached for an hour. Last time I used fibrous casings, poached, cooled, then cold smoked.
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