Back to 4 servings 200 g Veel 200 g Pork 400 g fat Pork Belly 1 tsp Nitrite 1 g Phosphate 3 g White Pepper 1 g Marjoram 1 g Thyme 1 g Macis 0.5 g ground Ginger 0.5 g Cardamom, ground 0.5 g Coriander, ground some oil or butter for the baking pan 250 g crushed ice
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1 Step 1: Cut all the meat into smaller pieces to fit into the meat grinder.2 Step 2: Grind the meat finely.3 Step 3: Add all other ingredients except for the crushed ice.4 Step 4: Mix well, then place into the freezer for 15 minutes.5 Step 5: Preheat the oven to 160°C / 320°F.6 Step 6: Add the ice to the food processor with knife attachment and crush to smaller pieces if needed.7 Step 7: Add the meat and start the food processor.8 Step 8: After a couple of minutes, check the temperature. It must stay below 12°C / 53°F.9 Step 9: If the temperature is in the cooler range, keep mixing it. If the temperature nears the max temperature, either add some more ice or finish the mixing.10 Step 10: When the meat mass is creamy and sticky, it is ready.11 Step 11: Prepare a baking pan with oil or butter, then add the meat mass.12 Step 12: Avoid air pockets, fill in every corner of the baking pan.13 Step 13: Cut some diagonal lines into the top.14 Step 14: Bake at 160°C / 320°F for 60 to 90 minutes or until the center temperature has reached 72°C / 163°F.15 Step 15: For a nice crust, turn on the broil for a couple of minutes.getsaucepan.com/r/ab3da0f2-10a7-4f9b-af18-3940341d5b52 · Original: https://mygerman.recipes/german-meatloaf-liver-cheese-leberkase/
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