Question On poaching Braunschweiger

[OleSmokey]

Several recipes for Braunschweiger stuffed in casings call to poach at 160 degrees until internal temp is 152. That is what I am planing to do. Any problems with not slowly increasing water temp? My mix is 50% pork liver + 25% pork back fat + 25% pork shoulder. What do y’all experienced Braunschweiger makers think?

[salmonmaster]

OleSmokey I made some venison liverwurst 5 or so years ago. The meat block was 50% venison liver, 50 % fatty pork. Can’t remember what I used for fatty pork, but I’m sure it was pork butt. I just looked at the directions for that, and it said to poach at 170° till temp. Hit 155. Pretty much what your doing. Don’t know if it was right or wrong, but it came out good. No step up in temperature, just right into 170 degree water.

[processhead]

salmonmaster I have done almost exactly the same thing with good results.

Be sure to chill in cold water immediately after poaching.

[Ridley Acres]

Will the 1 × 1.5 in x 12 in Fibrous Casings work for Braunschweiger?

[salmonmaster]

Ridley Acres In my opinion, and that’s all it is, an opinion, I wouldn’t think it would matter. When I made it, the directions said to stuff it in 3" casing, and I know I didn’t have 3" casings laying around. I probably used a 2" or 2 1/2" casing and it turned out fine. Only made it once, so I’m no expert on it.

[processhead]

Ridley Acres It really just comes down to personal preference and how you plan to serve it.

Of course a larger diameter casing will require longer poaching time.

[Ridley Acres]

processhead After thinking on it for a bit, I guess I’m most concerned about the poaching an emulsified product in a pre-stuck fibrous casing

[Jonathon]

Ridley Acres How emulsified are we talking about? Is it going through a buffalo chopper? If so then a plastic casing is going to be better at preventing anything from being pushed out through the struck holes in the fibrous casing.

[Ridley Acres]

Jonathon Well I haven’t been able to find a good enough deal on a buffalo chopper (YET!) so I guess if I do end up giving this a shot then I should keep it coarse enough the product doesn’t seep out. I’d probably emulsify in a food processor or fine grind and mix in kitchenaid mixer.

[Jonathon]

Ridley Acres OKay, even if you “just” go with a food processor and add enough water it could cause some issues so i would go with the braunschweiger casings

[salmonmaster]

Jonathon are we worried about product coming out the holes, or water getting in the holes, or both?

[Jonathon]

salmonmaster Worried about the product leaking out early in the process. With Summer sausage it can happen sometimes when I hold the casing on really tight but Summer Sausage is going to be less emulsified than Braunshwieger will normally be, meaning it is a little easier for it to leak out.

[salmonmaster]

Jonathon just wondering because I have read a few post where people have got water inside casing while using sous vide, and when cooling after smoking, just thinking maybe those little holes were the problem.

[kendawg2598]

I make braunswiger yearly 50%wild game liver50%pork emulsify in food processor stuff 2 1/2 by 12 sausage casings vac pac then poach 175° water to 155 then cool over night then remove vac bag and cold smoke about 3 hrs