Meats and Sausages
Bierschinken
Contrary to the name, Bierschinken does not contain any beer, but rather, is eaten as snack with beer. It is a finely ground cooked sausage (Brühwurst) with visible chunks of cured red meat. Its texture looks like mortadella which have a uniform pink texture with occasional cubes of white fat which acts as show-meat. In Beerschinken the show-meat are cured pieces of red meat.
| Meats | Metric | US |
|---|---|---|
| Lean pork, rear lag (ham) or upper pork shoulder (butt) | 600 g | 1.32 lb |
| Lean pork with little fat (5%), no connective tissue | 200 g | 0.44 lb |
| Jowls | 100 g | 0.22 lb |
| Fat trimmings | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 16 g | 2.5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Mace | 0.5 g | 1/4 tsp |
| Ginger | 0.3 g | 1/8 tsp |
| Water | 60 ml | 2 oz fl |
Instructions
- Dice show-meat pork into 20 mm (3/4") cubes. Mix with 1/2 salt and Cure #1. Pack tightly in container, cover with cloth and hold for 3 days in refrigerator. This curing step will develop strong red color in show meat.
- Grind fat through 3 mm (1/8") plate.
- Grind pork and jowls through 3 mm (1/8") plate. Grind again. Mix with water and remaining salt and Cure #1.
- Mix cured pork, pork, spices and fat together.
- Stuff into 90 mm artificial waterproof casings, 50 cm (20") long.
- Boil in water at 80° C (176° F) for 120 minutes.
- Shower/immerse with cold water and hang in air to cool and dry.
Notes
Bierschinken can be consumed cold or hot.
