Leberkäse selber machen wie vom Metzger‼️mit Kutter

Bayrischer Leberkäse / explained step by step 4 kg of meat Meat: 50% lean pork (shoulder) 25% pork cheek 25% pork back fat Ice: 1.5 kg of crushed ice Salt per 1 kg total mass: 20 g nitrite curing salt 5 g cutter aid (phosphate) 2 grams of raw sugar 2 g ascorbic acid (pure vitamin C) Spices per 1 kg total mass: 4 grams of white pepper 1 g ginger 1 g nutmeg Wolfen: 1. Mince lean meat, 2mm disc. 2. Mince bacon and pork cheek, 2 mm disc. cutters: 1. minced lean meat, salt, cutter additives, ascorbic acid, raw sugar, 2/3 crushed ice, Cutter until it has 8 °C. 2. Add the minced bacon and pork cheek, spices and the remaining ice, cutters until it has reached a temperature of 14°. Bottling: Pour the meat into the mold without entrapping air, if possible. Bake: Bake at 150° top/bottom heat for 75 - 90 minutes, Switch on with grill function for the last 5 minutes. The meat loaf is ready at a core temperature of 70°. The formula is 1 hour baking time per kg of meat loaf.