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.
|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|
- 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.
Bierschinken can be consumed cold or hot.