Bierschinken
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Release Date 06.05.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 20mm
- 1 Grinder Plate 10mm
- 1 Grinder Plate 3mm
Ingredients
Meat
- 600 g Pork S1 Very Lean
- 200 g Pork S2 95/5 (Lean/Fat)
- 100 g Pork Belly
- 100 g Pork Trimmings 30/70 (Lean/Fat)
Liquid
- 60 g Ice Water Crushed Ice
Casings
- 4 p Artificial 90mm
Herbs & Spices
- 20 g Pökel Salt Or use 18g Table Salt & 2g Cure 1 mix
- 2 g Ground Black Pepper
- 0.5 g Ground Mace
- 0.5 g Ground Ginger
Instructions
Preparation
- Soak the 4 p Artificial 90mm in luke warm water for 30 minutes.
- Prepare the spice mix with 2 g Ground Black Pepper, 0.5 g Ground Mace & 0.5 g Ground Ginger.
- Pepare the 20 g Pökel Salt.
- Prepare the 60 g Ice Water.
Grinding Part 1
- Grind the 600 g Pork S1 through the 20mm plate.
- Grind the 200 g Pork S2, 100 g Pork Trimmings & 100 g Pork Belly through the 10mm plate. Keep separate.
Grinding Part 2
- Grind the 200 g Pork S2, 100 g Pork Belly & 100 g Pork Trimmings through the 3mm plate
Curing Inlay
- Mix the ground 600 g Pork S1, mix with 50% of the 20 g Pökel Salt.
- Put the 600 g Pork S1 in a container, cover it with cling film and store in the refrigerator for 3 days.
Emulsion
- Add the 200 g Pork S2, 100 g Pork Trimmings & 100 g Pork Belly in to the bowl chopper or food processor, add the rest of the 20 g Pökel Salt and run a few rounds at low speed.
- Add the 33% 60 g Ice Water and bring up to 6c at high speed.
- Add the 100 g Pork Belly and run at high speed until 10c is reached.
- Add another 33% ice water and run at high speed. Once 12c are reached turn off.
- Add the remaining ice water (33%) and run at high speed until 14c are reached. Stop after that.
Mixing
- Mix the emulsion with the cured inlay meat 600 g Pork S1 until all the inlay meat is well covered and binds with the emulsion.
Filling
- Fill the sausage mix firm in to the 4 p Artificial 90mm and tie of with a string. Make sure there is no air in them.
Cooking
- Cook the sausages at 80c for 2 hours. Make sure the sausages reach a core of 70c.
Cooling
- Cool the sausages in ice water for 30 minutes.
- Hang the sausages and let them dry for about 30 minutes.
Storage
- Store the sausages in the refrigerator for up to 3 to 4 weeks. Or vacuum seal them.
Notes
Best it them cold and slice them in to about 1mm slices.
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Bierschinken
Based on
1000 g
Amount per 100g
Calories
222.51
% Daily Value*
Fat
16.17
g
25
%
Saturated Fat
5.87
g
37
%
Trans Fat
0.01
g
Polyunsaturated Fat
1.74
g
Monounsaturated Fat
7.31
g
Cholesterol
67.80
mg
23
%
Sodium
824.95
mg
36
%
Potassium
337.51
mg
10
%
Carbohydrates
0.19
g
0
%
Fiber
0.07
g
0
%
Sugar
0.000.01
g
0
%
Protein
17.84
g
36
%
Vitamin A
4.91
IU
0
%
Vitamin C
0.21
mg
0
%
Calcium
8.53
mg
1
%
Iron
0.91
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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