cptnding So using this method, how would I incorporate that commercial rub? Wouldn’t I still need to do some calculations around salt content of the rub?
I am wanting to make a batch of braunschweiger . Any suggestions or hints?
Generally is made of a a blend of ground pork butt and finely ground pork liver blended together with a seasoning blend. I prefer a a 50/50 blend with a coarse ground butt. Mix well and stuff in Walton’s orange casings. Let rest under refrigeration for 4 hours four the seasoning to hydrate. Simmer in a Bain Marie, poach, until the internal is 160 degrees. Either cool in an ice bath or heavy smoke it, and then cool in ice bath. I hope this answers your question.
Yes it is a big help!have not had a chance to look for seasoning yet but cant wait to try it. Thank you!