Bierschinken

Contrary to the name, Bierschinken does not accommodate any beer, but rather, is eaten as bite with beer. It is a cautiously arena adapted sausage (Brühwurst) with arresting chunks of convalescent red meat. Its arrangement looks like mortadella which accept a compatible blush arrangement with casual cubes of white fat which acts as show-meat. In Beerschinken the show-meat are convalescent pieces of red meat.

MeatsMetricUS
Lean pork, rear lag (ham) or high pork accept (butt)600 g1.32 lb
Lean pork with little fat (5%), no affiliation tissue200 g0.44 lb
Jowls100 g0.22 lb
Fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Mace0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Water60 ml2 oz fl
Instructions
  1. Dice show-meat pork into 20 mm (3/4") cubes. Mix with 1/2 alkali and Cure #1. Backpack deeply in container, awning with bolt and authority for 3 canicule in refrigerator. This abating footfall will advance able red blush in appearance meat.
  2. Grind fat through 3 mm (1/8") plate.
  3. Grind pork and jowls through 3 mm (1/8") plate. Bullwork again. Mix with baptize and actual alkali and Cure #1.
  4. Mix convalescent pork, pork, spices and fat together.
  5. Stuff into 90 mm bogus waterproof casings, 50 cm (20") long.
  6. Boil in baptize at 80° C (176° F) for 120 minutes.
  7. Shower/immerse with algid baptize and adhere in air to air-conditioned and dry.
Notes
Bierschinken can be captivated algid or hot.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages