Leberkase

I am an old cook, not a chef, but a cook. Baking bread was a specialty, as well as Son-of-a-Gun Stew, which I will explain sometime, maybe, if I have time. I quit bread because I'm not interested anymore. A retired teacher, I am diligently researching how to become a world-class old coot, or koot, however, it is spelled, in addition to being a curmudgeon that defined me when I was 12! My wife tells me I claimed world-class status coot/koot several years ago, but I love daily practice.

1.5 pounds pork belly alternative: bacon cured thick cut in case you can´t find curing salt

2.5 pounds ground pork

2 pounds lean ground beef 93%

4 to 6 cups crushed ice

1 tbsp. curing salt i.e. Prague powder or Insta Cure, NOT Morton Tender Quick

1 tsp. Kosher salt

1 tsp. white pepper

1 tsp. ground marjoram

1 tsp. ground thyme

¼ tsp. cardamom powder

½ tsp. nutmeg powder

¼ tsp. ginger powder

¼ tsp. mustard powder

1 tbsp. baking powder or cutter process aid or phosphate

1 tbsp. corn starch

½ tsp. lemon zest

1 garlic clove

1 onion

Directions at alltastesgerman.com

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