All Beef Smoked Liverwurst

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IdaKraut
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All Beef Smoked Liverwurst

Post by IdaKraut » Tue Jun 25, 2013 21:31

I'm not exactly a fan of liverwurst unless it is exceptionally good and wasn't planning on posting this recipe except that it happened to turn out really good. I've had rave reviews from several liverwurst connoisseurs so I decided I should maybe post what I did. So here you go:

My local favorite grocery store with an in-house meat department (one that still grinds their beef and pork fresh every day) was having a sale on 80/20 ground beef. Plus they had fresh beef liver on sale. A light bulb went on and I figured I could make an all beef liverwurst. Well, almost, since I added pork backfat to up the fat content since I didn't have beef fat on hand. (If you want to keep it Kosher, use beef fat to increase the fat).

Recipe:

80/20 ground beef 4.7 lbs 2133 g
Beef fat (I used pork back fat) 1.09 lbs 494 g
Beef liver 3.00 lbs 1361 g

Ice water 5% 200 ml
Allspice 0.15% 6.0 g
Juniper berries, ground 0.20% 8.0 g
Non-fat dry milk powder 1.90% 76.0 g
Salt 1.50% 60.0 g
Onion powder 1.00% 39.9 g
Cure #1 0.265% 10.6 g
275 Bloom gelatin (can use Knox) 0.20% 8.0 g
White pepper 0.20% 8.0 g
Marjoram 0.40% 16.0 g
Ginger, ground 0.20% 8.0 g
Nutmeg 0.05% 2.0 g
Coriander 0.05% 2.0 g


Fresh beef liver, chopped:

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Keep everything super cold and then grind up some additional fat (in my case, pork back fat thru 3mm grinder):

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Next, mix everything except for the ice water well:

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Then, working in batches that your food processor can handle, process until well emulsified (usually about 90 seconds). Add small amount ice water while processing to keep the machine from bogging down.

Stuff into 3 inch diameter fibrous casings and place in 160°F water until internal meat temperature hits 152°F. In my case, this was about 2 hours.

Next, allow sausages to dry until outside is dry to touch and place in smoker. Smoke for exactly 2 hours (no more) using pecan pellets in A-Maze-N pellet smoker with smoker temp between 110 and 120°F.

Place into cooler overnight. Slice and enjoy:

Image
Rudy
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Post by ssorllih » Tue Jun 25, 2013 22:13

It looks very good. Nicely done and seems a good spice blend.
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Post by Chuckwagon » Wed Jun 26, 2013 12:56

Rudy, you've really done a nice job there guy! Top notch recipe and great instructions. Your presentation is terrific too, with great photos. I'll bet lots of folks are going to try this one! Thanks for sharing.

Best Wishes,
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If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Bob K
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Post by Bob K » Tue Aug 06, 2013 21:37

Fantastic recipe. I have never made Liverwurst before and it came out great!!!
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Post by ssorllih » Tue Aug 06, 2013 22:07

It certainly looks pretty. Is it beef, pork, lamb, or chicken.
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Post by Bob K » Tue Aug 06, 2013 22:26

Ross-
Beef liver, Beef top round, and pork back fat.
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Post by ssorllih » Tue Aug 06, 2013 22:38

That sounds like a plan.
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IdaKraut
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Post by IdaKraut » Wed Aug 07, 2013 01:32

Bob,

I'm happy that my recipe was acceptable. Hate to say it, but yours looks better than mine.

Good job!!!!
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Post by ursula » Thu Aug 08, 2013 09:38

Looks like a great recipe. Smoked liverwurst is $30 a kilo here; I've been buying unsmoked and smoking it myself, but I am a bit inspired by the look of these here. Does it spread easily?
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Post by IdaKraut » Thu Aug 08, 2013 15:56

ursula wrote:Does it spread easily?
Ursula
Not really. I suppose if you added more fat it would be easier to spread. It does have a soft texture but it's not really spreadable.
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Post by ssorllih » Thu Aug 08, 2013 16:28

if all of the meats are cooked before grinding it will be more spreadable. That is the procedure I use for chicken liver pate.
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