Bierschinken
Every couple of weeks, I get a strong desire for a high-quality Wurst that pairs well with my homemade Bauernbrot (German crusty bread). Living in the Southern United States makes it challenging to come across a good selection of deli meats.
I like to make my own so I know the quality and what’s inside. I found the Ham-Maker or in German “Schinkenfee” on Amazon, which made Wurst processing easy.
I joined a Wurstler Facebook group and watch German YouTubes for instruction. This time I discovered Opa Jochen, who is a German Butcher on YouTube. This gave me inspiration to try to make Wurst myself.
Essentials are Curing salt and a stainless steel Ham maker
You can use the same method with Jagdwurst, no need for larger pieces, just puree the two pounds in the food processor, keep dough cool, add the spices.
You can buy 2 lb ground pork at the grocery store. You also need a good mixer Food processor that can puree meat. I have the Ninja Kitchen system and Blender that also grinds meat.
A word on the Binder that retains moisture:
Kutterhilfsmittel or KHM is a binder that retains natural juices and hard to find in the US, I substituted this with Baking powder (phosphate) from tips I got from other Home Wurstlers in the US. This was my first try, I am still working on a better consistency. Alternately, you could use 1 tsp Baking powder (with phosphate) or 1/2 tsp Xanthan Gum as emulsifier and binding agent per 2 lb of pork.
I drew my inspiration from the Opa Jochen YouTube channel, which is linked below the recipe. I did my best to translate everything and adapt it to US measurements. The flavor closely resembles the Bierschinken I grew up with in Germany. Feel free to adjust the spices or salt according to your preference!
Bierschinken made with the “Schinkenfee”
Ingredients
- 1 lb pork, cut in ½” x 1” sliced and cubed
- 1 lb pork (pork belly). You can buy already minced pork with at least 12% fat.
- 1 onion, minced
- 1/4 tsp Prague powder #1 curing salt for pork slices
- 1/4 tsp Prague powder #1 curing salt for minced pork belly
- 1 tsp salt
- 1 tsp baking powder (2 lb of pork)
- 1 ½ tsp black pepper
- ½ tsp coriander powder
- ½ tsp ginger
- 1 tsp garlic powder
- ¾ tbsp Mustard seeds
- 250 ml crushed ice (ice water)
Instructions
- You’ll need a food thermometer.
- Bring a high pot to simmer, at least to temperature 180 F
- Cut 1 lb pork in 1“ x ½” slice/cubes.
- Mix with ¼ tsp curing salt.
- Stir and press down, cover and store overnight in the refrigerator.
- Next day mince the onion and fatty pork to the consistency is like porridge.
- Add the curing salt, baking- or milk powder (to retain moisture). Add all the spices, except Mustard seeds.
- Add 120 ml crushed ice to get a temperature under 57 C (14 C)
- Crush and mix until it resembles a porridge.
- Meanwhile remove the larger pork pieces from the fridge and add the Mustard seeds.
- Mix well with a spatula or KitchenAid, add 120 ml of ice-cold water.
- Temperature of meat need to be under 57 F (14 C)
- Add the smooth porridge like meat mixture to the larger pieces and stir until well combined.
- Now spray the inside of the ham maker with oil, or place the food grade plastic bag inside.
- Fill the ham maker with the whole meat mixture (at least ¾ full) and close with spring as directed.
- Place in hot water 180 F up to the rim, but not higher.
- At steady 180 F temperature simmer the stuffed ham maker for about 2 hours till the internal temperature reaches at least 175 F.
- Remove ham maker from pot and place in ice cold water for about an hour.
- Place Ham maker with contents into the refrigerator for at least 2 hours or overnight.
- Remove the meat as directed.
- Run hot water over the ham maker first for easier removal if you did not fill it in. plastic bags first.
- The Bierschinken will taste better the next day!
Notes
The Bierschinken will taste better the next day!
These are necessities and can be bought on Amazon:
Ham Maker (Schinkenfee)
Prague Powder #1 Curing salt
You’ll need a good food Processor, something like this: Ninja Blender
