Angela's Leberkäse Bavarian Loaf

By á-58

Ingredients

• 4 1/2 lbs jowl fat or 4 1/2 lbs pork fatback
• 5 1/2 lbs beef shanks, lean
• 5 1/2 lbs pork butt
• 5 ounces salt
• 2 teaspoons curing salt, Morton's preferred
• (Curing salt contains nitrates. Table salt or canning salt cannot be used in place of curing salt. If)
• 6 lbs shaved ice
• 1 tablespoon sugar
• 1 tablespoon marjoram
• 1 teaspoon ginger
• 1 tablespoon mustard, ground
• 2 tablespoons nutmeg
• 2 tablespoons black pepper, ground
• 3/4 ounce maggi seasoning or 3/4 ounce soy sauce
• 1/2 cup onion, diced, blanched

Details

Servings 10
Preparation time 40mins
Cooking time 100mins

Preparation

Step 1

1 Cube fat and grind through a medium die.
2 Set aside.
3 Cube beef and pork; add salts.
4 Place meat in a food processor and run for approximately 30 seconds, until sticky.
5 Add ice slowly, running machine until it is absorbed.
6 Add fat and run machine until mixture is smooth.
7 Add sugar, spices, maggi, and onion.
8 Preheat oven to 350°F.
9 Oil pans or molds well. Place molds on sheet pans.
10 Fill molds with loaf mixture.
11 Place in water bath, and bake/poach in oven for 1 hour, or to an internal temperature of 160°F.