Liver Loaf

Liver Loaf

pork liver400 g0.88 lb.
pork trimmings300 g0.66 lb.
pork jowl or bacon300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
white pepper4.0 g2 tsp.
nutmeg1.0 g½ tsp.
allspice1.0 g½ tsp.
sage, ground1.0 g½ tsp.
dry milk powder60 g1 cup
gelatin10 g2 tsp.
water60 ml¼ cup
  1. 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.
  2. Grind meats through ¼” (6 mm) plate.
  3. Dissolve gelatin in water.
  4. Mix everything together.
  5. Stuff into a ham press.
  6. Transfer mold press to a cooking tank with hot water.
  7. Let the temperature drop to 160°F (72° C) and hold this temperature until internal meat temperature reaches 154° F (68° C).
  8. Chill loaves in cold water and then transfer to refrigerator overnight.
  9. Remove loaf from the mold press.
  10. Keep refrigerated.

If a mold press is not available, tightly stuff the liver loaf into a pan and then bake in the oven.

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