Every few weeks I have a craving for a good quality Wurst that I can eat with my home baked Bauernbrot (German crusty bread). Living in the American South it’s not easy to find a good variety 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” with Thermometer 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.
Process ground pork with spices in a Food processor until you get a porridge like consistency 
Meanwhile stir the larger pork pieces (cured overnight) with the mustard seeds 
Combine all the pork meats and stir in the knead function 
Stir or knead all pork/meat together 
Ham maker Schinkenfee 
Fill the ham maker with the meats, If using no food grade plastic, spray out with oil first 
Close ham maker with spring until tight 
Close tight and simmer for 2 hours (185 F) until internal temperature reaches 175 F (test from the hole on the top) 
Cool ham-maker in ice water. Remove finished meat product not less than 2 hrs from ham maker (or place in refrigerator overnight) 
Cool Bierschinken in the fridge and overnight, it’ll taste better next day
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.
Essentials are Curing salt and a stainless steel Ham maker like the one you can buy on Amazon below:
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.
I researched and read about using Dry Milk powder (high heat) and it says: “Non-fat dry milk – Add 3.5% (of meat weight) to the meat mixture. Binds the meat, retains natural juices. Add these after the meat has been ground the second time and just prior to stuffing. “Meaning adding 4 tbsp of dry milk powder to 2 pounds of minced meat to my calculation. Other option that was talked about is using Soy milk powder, about 3 tbsp for 2 pounds, or Guar Gum powder?I am still in the process of perfecting the consistency, so check again later.
I got my inspiration from the Opa Jochen YouTube which is below the recipe. I did the best to translate everything and converted in US measurements. It taste very similar as the Bierschinken I know growing up in Germany. You can add more spice or salt as you like.
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 (or 4 tbsp of high heat dry milk powder)
- 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
Prague Powder #1 Curing salt
You’ll need a good food Processor, something like this: Ninja Blender
