Summary

Ingredients

• 150 g beef, lean without tendons
• 500 g pork, streaky, without tendons
• 200 g bacon, (pork back bacon or fat pork belly)
• 150 g ice-snow
• Spice (s) per kg mass:
• 20 g curin salt
• 2 ¼ g pepper, ground white
• 0.5 g ½ mace, round or nutme
• 0.5 g ½ paprika powder, noble sweet
• 0.25 g ¼ iner powder
• 0.25 g ¼ cardamom
• 5 g cutter aid with reddenin, please note the packae insert
• Lard or margarine for the pan

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Instructions

1. Make ice cubes 1 day before production, cut all meat ingredients into pieces suitable for meat grinders and chill well, if possible close to 1 ° C.
2. On the day of production, place a loaf pan in the freezer, meanwhile make either lard or baking margarine liquid and then brush into the cold loaf pan with a brush, then put the loaf pan back in the cold. This serves to ensure that there is fat everywhere and that the baked meat loaf can be thrown out of the mold.
3. Calculate the seasoning mixture according to the amount of meat and mix, also add the cutter aid and sprinkle over the meat ingredients and mix everything together. Then grind everything through a 3 mm disc. Now make the calculated amount of ice-snow, I meanwhile no longer have a second machine to make the snow, I prepare it in the cutter right away and then put the meat mixture in the cutter, but I still keep an ice cube and put it in a glass of cold water.
4. Now I put the ground in the cutter and let it run, you can already see how the mass changes, if the cutter is a little difficult and the mass is too tough, you can now add a little ice water, please be careful, not too much .
5. Now continue to cut until the sausage meat is nice and homogeneous and shiny, but the sausage meat must not get warmer than 12 ° C.
6. In the meantime I`ve bought an infrared thermo with a laser beam, it works wonderfully.
7. Now the sausage meat can be placed in the loaf pan, please fill the sausage meat free of air bubbles, sprinkle a little cold water over it and smooth the surface with a spatula, make another diamond pattern with the spatula and put it in the preheated oven.
8. With this quantity, the meat loaf takes about 1 - 1 1/2 hours.
9. Bake for 12 - 15 minutes at 180 ° C, then turn down to 140 - 150 ° C.
10. To be on the safe side, I would suggest a meat thermo, this is inserted up to the middle of the meat loaf, at a displayed temperature of 68 - 70 ° C the meat loaf is good and can now be thrown out of the mold.
11. You can spice up the meat loaf with various inserts, such as:
12. Pig heart, cut into small pieces, approx. 4mm x 4mm, amount depending on your mood.
13. Liver, specially prepared, mince.
14. Pistachios, nuts, sunflower seeds, dried peppers, red and green, mustard seeds.
15. Onions, steamed or browned, lean pieces of pork with curing salt proportionately pre-roasted, vegetables, hard-boiled eggs etc., etc.
16. For users who live abroad and cannot get hold of cutter aids, a tip that emerged in the Wurstforum: you use baking powder, but it should be with phosphate.