Fleich-Kase Picture
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processhead White Pepper, Garlic Powder, Ginger, Cardamom, Mace, Fresh Onion,
Salt, Cure and SureGel
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Pivodog Definitely looks good, the bowl chopper creates more options. Did you cook that in a loaf pan, in the oven?
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Pivodog said in Fleich-Kase Picture:
YooperDog Yep, I used a large loaf pan in a water bath. Cooked @350 for about an 1hr
Can you please clarify your cooking schedule/temps. A water bath at 350 degrees does not make sense to me.
Paul
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Pivodog said in Fleich-Kase Picture:
YooperDog Yep, I used a large loaf pan in a water bath. Cooked @350 for about an 1hr
Can you please clarify your cooking schedule/temps. A water bath at 350 degrees does not make sense to me.
I cured the loaf for 1 day and placed the loaf pan into a pan of water in the oven @350F and cooked un-covered until the meat temp reached 155F. I then took it out of the oven and let it cool down to 100F and then placed it into the fridge.
Here’s a pic of the cooking schedule from a previous batch.
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I cured the loaf for 1 day and placed the loaf pan into a pan of water in the oven @350F and cooked un-covered until the meat temp reached 155F. I then took it out of the oven and let it cool down to 100F and then placed it into the fridge.
Here’s a pic of the cooking schedule from a previous batch.
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Pivodog That makes perfect sense now. Thanks.
processhead just curious, what didn’t make sense?
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Pivodog said in Fleich-Kase Picture:
YooperDog Yep, I used a large loaf pan in a water bath. Cooked @350 for about an 1hr
Since water can’t get any hotter than 212 degrees, I thought the 350 degrees was a typo.
I did not realize you were heating water in an oven set at 350 degrees or that you were only bringing it up to internal temperature of 155 degrees.
Thanks for filling in the blanks.
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Ok, so I googled it because I’ve never heard of it but your photo looks like something I’d like to try. Can you provide the rest of the recipe? I have a lot of beef liver but don’t know if you added that to your ingredients although the photo looks like there is some in there. Thanks, Randy.
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Meat
1kg
45% 450g 1 lb Pork Butt
15% 150g 0.33lb Pork Back Fat
40% 400g 0.88 Lean BeefWater
22% 220g 0.49lb 0.22l Ice Water
Spices per kg
4g Pepper
2g Garlic Powder
1g Ginger
2g Cardamom
2g Coriander
2g Mace
40g Fresh OnionSalts/Other
2.5g Cure
15g Salt
15g Sure Gel -
Meat
1kg
45% 450g 1 lb Pork Butt
15% 150g 0.33lb Pork Back Fat
40% 400g 0.88 Lean BeefWater
22% 220g 0.49lb 0.22l Ice Water
Spices per kg
4g Pepper
2g Garlic Powder
1g Ginger
2g Cardamom
2g Coriander
2g Mace
40g Fresh OnionSalts/Other
2.5g Cure
15g Salt
15g Sure GelThat looks like a nice recipe. May have to give it a try.
Paul
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That looks like a nice recipe. May have to give it a try.
processhead said in Fleich-Kase Picture:
That looks like a nice recipe. May have to give it a try.
Definitely, try it!
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Here’s a picture of some Fleich-Kase that I made this weekend using my bowl chopper. I know people have asked for videos of a Bowl Chopper in action and I have made one, but I don’t know how to show it since the board doesn’t allow videos.
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