German
Leberkaese
Bavarian meat loaf emulsified smooth with pork, beef, back fat, curing salt, and warm spice before baking.
8 servings · 50 minutes prep · 75 minutes cook
Ingredients
Main
- 1 1/2 lb pork shoulder, diced and nearly frozen
- 1 lb beef, diced and nearly frozen
- 1 lb pork back fat, diced and nearly frozen
- 1 cup ice
- 1 oz kosher salt
- 4 g pink curing salt, Prague Powder #1 (6.25% sodium nitrite); weigh exactly for the listed 1.59 kg meat-and-fat mass
- 1 tsp white pepper
- 1 tsp mace
- 1/2 tsp ginger
- 1/2 tsp cardamom
- 1/2 tsp onion powder
- 1 tbsp avocado oil, for pan
Directions
Method
- Heat the oven to 300F. Grease a 9 by 5-inch loaf pan with the avocado oil and chill the grinder parts, bowl, and food processor blade.
- Grind the pork shoulder, beef, and pork back fat through a fine plate into a chilled bowl.
- Process the ground meat with the ice, kosher salt, Prague Powder #1, white pepper, mace, ginger, cardamom, and onion powder in batches until smooth, sticky, and below 40F.
- Pack the paste firmly into the prepared loaf pan, press out air pockets, smooth the top with wet hands, and score a shallow diamond pattern.
- Bake until the center reaches 160F, about 65-75 minutes.
- Rest the loaf for 15 minutes, then slice thickly and serve warm.
