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4 February, 2016

Bierschinken – German Luncheon?

Posted in : Meat on by : Detlef

This is a very traditional type of small good that you get at any supermarket or butchery in Germany. There are many different kinds and styles and every reagion has its own recipes. This recipe is a simple version of it and you can easily adjust it to your needs by changing the spices.

It has nothing to do with beer. The name “Bierschinken” comes from the fact that it was eaten at a late breakfast or in the evening with a dark bread – and with it a nice cold beer.
The method is the same to all different types. You can leave the meat pieces out and get a luncheon. Or you mince it more coarse and get a different texture.

alladyn-luncheon


Bierschinken - German Luncheon?
Ingredients
Meat pieces
  • 600 gr meat squares, from the ham piece or shoulder.
Spices
  • 15 gr salt
  • 1.5 gr curing salt (or pink salt)
  • 2 gr white pepper ground
  • 0.5 gr Macis ground
  • 0.5 gr paprika
  • 0.3 gr ginger ground
  • 2 gr mustard seeds
For the luncheon you need:
  • 400 gr pork shoulder
  • 400 gr pork belly or pork slice (without skin and bones)
  • 200 gr crushed / shaved ice
Spices:
  • 15 gr salt
  • 1.5 gr curing salt (or pink salt)
  • 2 gr white pepper ground
  • 0.6 gr macis ground
  • 0.5 gr paprika
  • 0.5 gr ginger ground
  • 0.5 gr brown sugar
  • 0.5 gr coriander seeds ground
Instructions
  1. Cut the meat in 1x1 cm squares and mix everything very well and place in the fridge for 24 hours.
  2. For the Luncheon get the meat everything through a mincer with the smallest holes.
  3. The transfer it to the food processor and add the spices and ⅓ of the ice. Start mixing at highest speed until it start to get firm.
  4. The add the rest of the ice.
  5. Mix on high speed until it becomes a thick rubbery paste.
  6. It is important that it does not heat up. So do not over-mix it.
  7. Add the meat pieces and knead them into the past. This takes some minutes and the best tool to do it are your hands.
  8. Fill in jars .
  9. Preheat your oven to 100C (212F) and place the jars in a water bath in the oven. Reduce the heat to about 80C (176F).
  10. The jars need 10 minutes for each cm diameter. So for a 6cm diameter jar it takes 60 minutes.

 

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