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 g1.32 lb
Lean pork with little fat (5%), no connective tissue200 g0.44 lb
Jowls100 g0.22 lb
Fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Mace0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Water60 ml2 oz fl
  1. 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.
  2. Grind fat through 3 mm (1/8") plate.
  3. Grind pork and jowls through 3 mm (1/8") plate. Grind again. Mix with water and remaining salt and Cure #1.
  4. Mix cured pork, pork, spices and fat together.
  5. Stuff into 90 mm artificial waterproof casings, 50 cm (20") long.
  6. Boil in water at 80° C (176° F) for 120 minutes.
  7. Shower/immerse with cold water and hang in air to cool and dry.
Bierschinken can be consumed cold or hot.

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