Meats and Sausages
Liver Loaf
Liver Loaf
| Meats | Metric | US |
|---|---|---|
| pork liver | 400 g | 0.88 lb. |
| pork trimmings | 300 g | 0.66 lb. |
| pork jowl or bacon | 300 g | 0.66 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp. |
| white pepper | 4.0 g | 2 tsp. |
| nutmeg | 1.0 g | ½ tsp. |
| allspice | 1.0 g | ½ tsp. |
| sage, ground | 1.0 g | ½ tsp. |
| dry milk powder | 60 g | 1 cup |
| gelatin | 10 g | 2 tsp. |
| water | 60 ml | ¼ cup |
Instructions
- Soak livers in cold water for 30 minutes, then grind them through ⅛” (3 mm) grinder plate or chop them in a food processor until bubbles appear on the surface of the emulsion which may take 5-10 minutes.
- Grind meats through ¼” (6 mm) plate.
- Dissolve gelatin in water.
- Mix everything together.
- Stuff into a ham press.
- Transfer mold press to a cooking tank with hot water.
- Let the temperature drop to 160°F (72° C) and hold this temperature until internal meat temperature reaches 154° F (68° C).
- Chill loaves in cold water and then transfer to refrigerator overnight.
- Remove loaf from the mold press.
- Keep refrigerated.
Notes
If a mold press is not available, tightly stuff the liver loaf into a pan and then bake in the oven.
