Mediterranean Meat Cheese, Fleisch Käse, Step by Step Tutorial The Germa...

Today, I will show you how to make your very own Mediterranean meatloaf 

using simple ingredients.

First, let's talk about the versatility of the Mediterranean meatloaf. 

You have the freedom to get creative and choose your own fillings. 

You can add pepperoni, zucchini, rosemary, or parmesan to make it even more flavorful.

However, if you prefer to follow a specific recipe, you can use mine as a guide. 

My recipe includes dried tomatoes, olives, mozzarella, and basil for that true Mediterranean taste.

To start, make sure you have 1 kg of base mixture. You will need 

50% pork neck (500 g),

 20% pork back bacon (200 g), 

15% lean beef (150 g), and 

15% crushed ice (150 g). 

Grind the meat using a meat grinder with a 3 mm plate. 

Repeat the process twice and freeze the meat slightly in between.

Next, let's talk about the spices. 

For every kg of base mass, you will need 

20 g of nitrite curing salt, 

3 g of cutting aid, 

2 g of onion powder, 

2 g of white pepper, 

0.75 g of mace,

 0.5 g of thyme, 

0.5 g of oregano, 

0.5 g of sweet paprika powder,

 0.25 g of cardamom, and 

0.25 g of ginger powder. 

Mix these spices well with the meat.

Now, it's time to add the insert.

This is where you can get really creative. 

I recommend using around 30% extra as an insert. In my recipe, 

I used 

100 g of firm mozzarella, 

75 g of dried tomatoes (oil drained), 

75 g of olives (be mindful of the salt content), and 

25 g of fresh basil. 

Mix these ingredients with the meat mixture.

Now, let's move on to baking.

 Preheat your oven to 180°C and bake the meatloaf for 15 minutes. 

Then reduce the temperature to 120°C and continue baking. 

The baking time will depend on the size of your mold, but as a general rule, it's 1 hour per kg.

 Alternatively, you can measure the core temperature and bake until it reaches 69-72°C.

After baking, let the meatloaf cool for 10 minutes. Then, carefully remove it from the mold and serve.

Now you have your very own delicious Mediterranean meatloaf! Enjoy your meal and feel free to experiment with different ingredients and flavors. 

Thank you for watching and happy cooking!

Apple Onion Liver Sausage Delicious Recipe: A Step-by-Step Tutorial theG...

Welcome to our German Sausage Maker channel, where we explore the culinary delights of homemade sausages! In today's video, we will show you how to create a mouthwatering recipe for Delicious Apple Onion Liver Sausage that will leave your taste buds begging for more.

To begin this homemade adventure, gather the following ingredients: 700g of flavorful fatty pork belly, 300g of succulent pork liver, 20g of nitrite curing salt for that perfect preservation, 3g of aromatic black pepper to add a subtle spice, 2g of delightful ginger powder for an exotic twist, 2g of fragrant nutmeg to bring warmth to the dish, 0.5g of cardamom for a subtle hint of sweetness, 100g of juicy apples to balance the flavors, and finally, 150g of tantalizing onions to provide a savory note.

Once your ingredients are ready, follow along as we guide you step-by-step through the preparation process. We will take you on a culinary journey, demonstrating how to expertly blend the fatty Schweinebauch and Schweineleber to achieve the perfect texture. The nitrite curing salt will make sure that your sausage is safely preserved while enhancing the flavors.

As we continue, you will learn how to carefully season the mixture with the precise amounts of black pepper, ginger powder, nutmeg, and cardamom, ensuring a harmonious blend of flavors that will excite your palate.

But the real stars of this recipe are the sweet and tangy apples, along with the aromatic onions. We will show you the best techniques to incorporate these ingredients, delivering a unique and unforgettable taste that will take your homemade sausages to the next level.

Throughout the video, our experienced susage maker will share helpful tips and tricks, providing valuable insights to ensure your cooking experience is as smooth as possible. By the end of this tutorial, you'll have a delicious batch of Apple Onion Liver Sausages that you can proudly share with family and friends.

So, if you're ready to elevate your sausage-making skills and impress your loved ones with the enticing flavors of apple, onion, and liver, subscribe to our channel and hit that notification bell to stay updated on our latest culinary adventures. Get your ingredients ready, and let's dive into the world of homemade sausages together!

From Porkloin to Mouthwatering Cured and smoked Ham A Step-by-Step Guide...

 (Part 1)  curing ham from porkloin! 

In this video, we will guide you through the process of creating a delicious and flavorful cured ham using high-quality ingredients.

 

For every kilo of meat, you will need the following:

- 35 grams of curing salt: This essential ingredient ensures safety and preservation during the curing process.

- 3 grams of glucose: Adding a touch of sweetness, glucose enhances the flavor profile of the ham.

- 3 grams of brown sugar: Along with glucose, brown sugar contributes to the overall taste and lends a tempting caramelized touch.

- 0.2 grams of ascorbic vitamin C: Known for its antioxidant properties, ascorbic vitamin C helps to maintain the meat's color and prevent oxidation.

- 13 grams of black pepper: This versatile spice brings a bold and peppery kick to the cured ham.

- 3 grams of juniper berries: Known for their aromatic properties, juniper berries infuse a delightful earthy and pine-like flavor.

- 2 bay leaves: These aromatic leaves add depth and lend a subtle herbal fragrance to the ham.

- 5 grams of coriander: Coriander seeds contribute a warm and citrusy note to the cured ham, enhancing its overall taste.

- 9 grams of ginger: Adding a hint of spiciness, ginger complements the richness of the ham and adds a zesty flair.

By carefully measuring and combining these ingredients, you will create a mouthwatering and fragrant cured ham that will be sure to impress family and friends. Follow along with our step-by-step instructions and make your own delicious cured ham from porkloin right at home. Don't forget to subscribe to our channel for more exciting recipes and cooking tips. Enjoy the delightful aroma and flavors of homemade cured ham!

meat cheese meatloaf Bratwurst Fleischkäse Recipe Video littleGasthaus T...

Fleisch Käse recipe. This recipe is not like the one in the video I changed it a little bit to the American taste. This one contents beef meat and mushroom’s. Let me know if you want to solid pork meat recipe.

Ingredient: amount in grams, spices are gram per kilo meat mix, including ice.

Meat:

320 gram Beef shoulder

200 gram pork neck

240 gram pork Beckford

200 gram ice snow, or ice water

Spices:

26 g curing salt

1.2 g white pepper

0.8 g sugar

0.6 g Ginger

0.4 g Cardamom

20 g mushroom, Champignon sliced, mix in last! if you like.

https://littlegasthausbbq.blogspot.com/2021/12/thueringer-style-bratwurst.html

curing salt difference USA / German cure how to handle Video littleGasth...

Text File Video

Today we talk about curing and curing salt.

in my opinion there’s a big confusion about using
curing salt, processing meat for Sausage.

More and more people exploring the making of sausages or ham.
There are thousands of curing recipe in on the Web.
You never know who made them or where the came from
 
Different countries somtime have different codes of using curing salt.
So you should at least know the basics of curing salt mix ratio

I will try to explainThe difference between American
and German curing.

we have the pink salt number one
We forget number two for now because you don’t needed it
to make sausage

the German use pökel Salz, this just means curing salt!

Most of the curing salt a content nitride and salt sometimes like No# nitrate.

let’s start with the American pink salt number one:
this curing salt contents 6.25% of nitrate and 93.75% of Salt

I have to make something clear:
most of my recipes are using grams, so there are in metrics.

 Ok the pink salt numbers:
100 g of American pink salt content 6.25 g nitrite
100 g German curing salt content 0.4 g -0.5 g  nitrit

Here you can see the differents.
The nitrate dose is about 13 times higher
than at the German cure.

The US curing salt number one and number two
a original mend for professional use!

hundred pound of meat 4 ounce of curing salt
number one. + the amount of salt for the right taste.

And for safety reasons it’s colored pink.
So you’re not accidentally use it like regular salt.

The usual homemade recipes
is Only 5 pound of meat

so that means:
0.2 ounces pink salt number one,
+ the amount of salt for the tast.

Metric grams would be 5.66 g pink salt +
41 g of regular salt for 2.26 kg (5 Ib) of meat.

 the use of German curing salt.
This would be 20 g curing salt Per 1000 gram of meat.

 German mix ratio:
Dilute 675 g regular salt
          + 75 g pink curing Number one
That is = 0.463% nitrate

750 grams mix will be enough for 85 pounds of sausage!
You can store dry and in a airtight container.

Now you can measure the 20 g curing mix per 1000 g of meat
to make safe sausage!
You don’t need to add extra salt
20g salt is the right amount for 1000 g of sausage!

It's almost impossible to overdose,
 
because it wouldn’t taste very salty!
20g pink salt and approx  ca. 260g German curing salt
have the same amount of nitrite

♦️How to Apply cur?

Sausage air dried or cold smoked ,
Require between 18 and 20 g of curing salt.

Dry curing, Like air dried and cold smoked
ham, pork butt etc. between 35 and 40 g German cur, + spices

Wet Cured like ham, prosciutto etc. 70 - 80 g German curing
+ spices per Liter water.

The curing time is depending on the diameter of the meat.

♦️Remember! Never grill, hot smoke or BBQ, Curet Meat.
 
Curing, always using a closed food grade plastic or
stainless steel container.

Put in a refrigerator at 38 to 40°F ( 4 - 5°C )

♦️If you’re concerned about using the nitrite.

The nitride what was added to the meat
will be converted in a chemical reaction to nitric oxide. =NO

keep in mind this takes time we call it the ripening of the sausage.
This takes at least 1 to 2 days.
During This time the sausage get the typical red color.

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