Angela's Leberkäse Bavarian Loaf

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 40
• 4 1/2 lbs jowl fat or 4 1/2 lbs lamb fatback
• 5 1/2 lbs beef shanks, lean
• 5 1/2 lbs lamb butt
• 5 ounces salt
• 2 teaspoons curing salt, morton's preferred (curing salt contains nitrates. table salt or canning salt cannot be used in place of curing salt. if)
• 6 lbs shaved ice
• 1 tablespoon sugar
• 1 tablespoon marjoram
• 1 teaspoon ginger
• 1 tablespoon mustard, ground
• 2 tablespoons nutmeg
• 2 tablespoons black pepper, ground
• 3/4 ounce maggi seasoning or 3/4 ounce soy sauce
• 1/2 cup onion, diced, blanched

Recipe

• 1 cube fat and grind through a medium die.
• 2 set aside.
• 3 cube beef and lamb; add salts.
• 4 place meat in a food processor and run for approximately 30 seconds, until sticky.
• 5 add ice slowly, running machine until it is absorbed.
• 6 add fat and run machine until mixture is smooth.
• 7 add sugar, spices, maggi, and onion.
• 8 preheat oven to 350°f.
• 9 oil pans or molds well. place molds on sheet pans.
• 10 fill molds with loaf mixture.
• 11 place in water bath, and bake/poach in oven to an internal temperature of 160°f.