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Currently making liverwurst. It went like this:
1kg pork liver, soaked for an hour in cold water
1.1kg belly trim
28g salt (1.6%)
5g cure #1 (0.25%, I think I went a little lower than this)
4g pepper
1g nutmeg (again, a little lower)
1g dried ginger
2g dried marjoram
I forgot to put in 120g onion, and liquid smoke
I liquified the liver in the food processor until it was bubbly, and added the spices and mixed it until they were evenly distributed
Then I put the fat in the food processor until fluffy and homogenous
Mixed liver and fat in food processor in two batches (because it wouldn't fit in one) until homogenous, and put in 250ml jars
Currently sous vide-ing jars at 160 until the centre comes to at least 155, I'm giving it 2 hours
This made 10 cups.
1kg pork liver, soaked for an hour in cold water
1.1kg belly trim
28g salt (1.6%)
5g cure #1 (0.25%, I think I went a little lower than this)
4g pepper
1g nutmeg (again, a little lower)
1g dried ginger
2g dried marjoram
I forgot to put in 120g onion, and liquid smoke
I liquified the liver in the food processor until it was bubbly, and added the spices and mixed it until they were evenly distributed
Then I put the fat in the food processor until fluffy and homogenous
Mixed liver and fat in food processor in two batches (because it wouldn't fit in one) until homogenous, and put in 250ml jars
Currently sous vide-ing jars at 160 until the centre comes to at least 155, I'm giving it 2 hours
This made 10 cups.
