Mortadella from the Schinkenfee
Please enter how much meat you want to use under "Portions" (decimal places are allowed). The required quantities of ingredients will then be calculated automatically.
That is needed
- 600 g pork shoulder
- 400 g pork back fat (smoked, without rind)
- 200 g ice-snow
- 22 g curing salt / NPS (nitrite content 0,4%-0,5%)
- 5 g White pepper, ground
- 2,5 g Ginger, ground
- 3,5 g Mace (nutmeg) (alternatively nutmeg)
- 6 g Baking soda
Instructions
- Cut half of the bacon into cubes and blanch in boiling water, then cool under cold water.
- Mince the other half of the bacon with the 3mm disk
- Cut the meat into small pieces and slowly chop it with the spices until you get a mixture similar to minced meat. I made it in the Thermomix.
- Add half of the ice and continue to chop until it forms a paste. It should form a thick, sticky mass.
- Add the minced bacon and the second half of the ice cream and continue to chop until the mixture is chewy and sticky again. The final temperature of the sausage meat should be 12°C for an optimal combination of protein, fat and water. Never higher!
- Mix the meat mixture and blanched bacon cubes evenly together in a large bowl or tub.
- Put everything into the ham fairy. Depending on the model, a bag may be used. For each mm of diameter of the ham fairy, boil for 1 minute at 80°C.
- After boiling, leave the entire ham fairy and its contents to cool overnight in the fridge. If you used a bag, you can remove it and put it in the fridge.
Notes
For all of you who don't have a ham fairy and can't apply pressure to the sausage meat: don't fill the bags too full! The sausage meat will expand a little when it's boiling, otherwise the bag will burst.
Have fun trying it out and enjoy your meal!
Editor's note:
We cannot see the technological purpose of the baking soda powder and recommend instead the addition of cutter aid (dosage according to the manufacturer's instructions, usually 3g/kg sausage meat weight).A recipe from https://www.raeucherwiki.de