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LIVERWURST // Matt the Butcher

Here's one way of making liverwurst that you can re-create at home. It's a great addition to a charcuterie board or can be enjoyed by itself on a sandwich or with some good crackers.

If you don't have an immersion circulator or sous vide capabilities, you can turn the oven on at 175°F and place the liverwurst chub in a water bath until the internal temperature reaches 145°F, probably around 2 hours if water bath is preheated.

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Recipe for 1 Kilo:

Pork Liver 66% 666g
Pork shoulder ground 33% 333g

Salt 1.8% 18g
Pink salt #1 0.25% 2.5G , WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! please read manufactures directions before using this product. Link below.
Baking soda 0.3% 3g
Onion chopped 30% 300g
Black Pepper ground 0.3% 3g
Milk powder 1.5% 15g
Coriander ground 0.2% 2g
Chili flake 0.2% 2g
Liquid Smoke 0.2% 2g
Full procedure in Video..

Let me know if you have any comments or questions in the description down below!

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WITH ONLY SODIUM NITRITE and SODIUM CHLORIDE! Please read manufactures directions before using this product.

Видео LIVERWURST // Matt the Butcher канала Matt the Butcher
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Информация о видео
2 июля 2020 г. 2:39:12
00:05:41
Яндекс.Метрика