meatloaf

Ingredients for 1 servings:

• 100 g beef
• 350 g pork shoulder, sheer
• 250 g pork cheek(s)
• 100 g pork rind (rind block*)
• 200 g ice cream (frozen snow)
• 19 g curing salt
• 3 g pepper
• 2 g nutmeg
• 1 g Fondor
• ½ g ginger powder
• ½ g cardamom
• 2 g ascorbic acid
• 1 g glutamate, optional
• 5 g onion(s) (fresh onions)
• 5 g cutter aid with reddening (according to instructions)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

with rind block

Cut the meat, season, and mince using a 3-4.5 mm grinder. Then freeze slightly and chop with a cutter and ice to a maximum of 15°C. Pour the finished sausage meat into suitable, greased/oiled baking dishes. Bake in a preheated oven at 100°C with moisture (water in the baking tray) until an internal temperature of 70-72°C is reached. Baking time per kg is approximately 1 hour – this must be monitored, as every oven functions differently. *Recipe in my profile.