Angela's Leberkäse Bavarian Loaf

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READY IN: 1hr 40mins
SERVES: 40-60
UNITS: US

INGREDIENTS

Nutrition
  • 4 12
    lbs jowl fat or 4 1/2 lbs pork fatback
  • 5 12
    lbs beef shanks, lean
  • 5 12
    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
  • 34
    ounce maggi seasoning or 3/4 ounce soy sauce
  • 12
    cup onion, diced, blanched
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DIRECTIONS

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