- Aug 27, 2008
- 5,170
- 409
Here's my situation...
I have pork liver (4.4lbs steak size cuts which I need to use up) and sliced uncured/unsmoked bacon thawing to smoke and make a mix.
I have no grinder or stuffer, but I have 16oz and 22lb scales and a food processor which I've used for home-made sausage loaves in the past.
I've got a simple recipe and process laid-out (I prefer the KISS method)...what do think? Does this look like a sound plan for decent liverwurst?
SMOKED LIVERWURST
Ingredients include pork liver, pork fat, black pepper, salt, garlic powder, onion powder.
1. Hot smoke unsalted/unseasoned sliced liver pieces @ 210-230* to the desired amount of smoke flavor
with hickory & cherry wood (approx 60-90 minutes), and smoke pork fat until heated through to 170* or higher.
2. Steam the liver pieces on elevated grates until very tender, keeping the drippings for adding to the meat mix when pureed.
3. Cool the liver pieces, cover and chill well before chopping/grinding.
4. Weigh the chilled liver and weigh out 20% of that amount of smoked pork fat. Return both to covered refrigeration.
5. Weigh out the following dry ingredients for adding to the combined weight of liver/fat when chopping/grinding:
Salt - 2.0%
Black Peppercorn, fine ground - 0.75%
Garlic powder - 1.50%
Onion powder - 1.0%
6. In a large food processor, puree smoked pork/fat with added drippings, dry ingredients and additional cold water as needed to form
a moist paste consistency. Add only enough water as necessary to allow the liver and fat to flow in the processor bowl
7. Tightly fill plastic bags or air-tight containers for refrigeration and/or freezing.
I'll get started on the smoke/steam & puree on Thursday (10-14-10), and of course post the progress/q-view along the way.
Thanks all!
Eric
I have pork liver (4.4lbs steak size cuts which I need to use up) and sliced uncured/unsmoked bacon thawing to smoke and make a mix.
I have no grinder or stuffer, but I have 16oz and 22lb scales and a food processor which I've used for home-made sausage loaves in the past.
I've got a simple recipe and process laid-out (I prefer the KISS method)...what do think? Does this look like a sound plan for decent liverwurst?
SMOKED LIVERWURST
Ingredients include pork liver, pork fat, black pepper, salt, garlic powder, onion powder.
1. Hot smoke unsalted/unseasoned sliced liver pieces @ 210-230* to the desired amount of smoke flavor
with hickory & cherry wood (approx 60-90 minutes), and smoke pork fat until heated through to 170* or higher.
2. Steam the liver pieces on elevated grates until very tender, keeping the drippings for adding to the meat mix when pureed.
3. Cool the liver pieces, cover and chill well before chopping/grinding.
4. Weigh the chilled liver and weigh out 20% of that amount of smoked pork fat. Return both to covered refrigeration.
5. Weigh out the following dry ingredients for adding to the combined weight of liver/fat when chopping/grinding:
Salt - 2.0%
Black Peppercorn, fine ground - 0.75%
Garlic powder - 1.50%
Onion powder - 1.0%
6. In a large food processor, puree smoked pork/fat with added drippings, dry ingredients and additional cold water as needed to form
a moist paste consistency. Add only enough water as necessary to allow the liver and fat to flow in the processor bowl
7. Tightly fill plastic bags or air-tight containers for refrigeration and/or freezing.
I'll get started on the smoke/steam & puree on Thursday (10-14-10), and of course post the progress/q-view along the way.
Thanks all!
Eric