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German · Main
Leberkäse (Bavarian Loaf)
Cured beef and jowl fat emulsified with ice and milk powder into a silky, finely spiced paste, moulded in loaf pans, scored in a diamond pattern and baked in a water bath until the crust turns golden. Serve warm in thick slices or cold on a roll.
- YieldServes 4
- Hands-on2 h 10 min
- Total14 h 16 min
- Difficulty
Ingredients
Cure mix
- 1 gInsta Cure No. 1 (pink curing salt), weighed on a scale; equals 1/4 tsp/10 g
- 9 gkosher salt
- 2 gdextrose
Spice blend
- 1½ gground white pepper
- ½ gColman's dry mustard
- 1½ gonion powder
- 0.13 tspground ginger
- 0.13 tspground mace
Meat and fat
- 250 gboneless beef shoulder, cleaned and cut into 3 cm cubes
- 200 gpork jowl fat, cut into 3 cm cubes
- 150 gcrushed ice
- 20 gnonfat dry milk
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