Smoked Liver Meatloaf
Unlike classic Fleischkäse, Leberkäse actually contains a portion of pork liver, which gives the product a stronger color and more intense flavor. Smoking adds additional aromatic complexity. The result is a savory cold cut with a characteristic brown crust.
Ingredients(for 1 kg)
Instructions
Curing
12-24 hoursCut shoulder and belly into pieces, mix with curing salt and spices, and cure for 12-24 hours at 2-4 °C. Soak liver separately in milk and refrigerate.
Emulsifying
20 minutesPre-emulsify the cured meat cold in the bowl cutter, then add liver (rinsed, patted dry) and ice water gradually. Emulsify very finely until a homogeneous mixture forms. Keep core temperature below 12 °C.
Shaping & Smoking
75 minutesFill the emulsion into a greased loaf pan, smooth the surface, and score in a diamond pattern. Smoke in the smoker at 65-75 °C with beech wood for 60-75 minutes.
Baking
45-60 minutesFinish baking in the oven at 180 °C until the core temperature reaches 75 °C and a deep brown crust has formed. Let rest in the pan for 15-20 minutes, then turn out and cool.
Pro Tip
Soak the liver in milk briefly before processing (1-2 hours) – this softens the intense liver flavor and noticeably reduces bitterness.
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