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Let me do a breakdown of the typical ingredients of liverwurst ("Leberwurst") roughly based on food laws in Germany (aka liverwurst country): roughly 10% - 30% (sometimes up to 40%) liver: mostly pork because it's cheapest, using partly veal or poultry is more expensive but tastewise no big difference. muscle meat and bacon, again typically pork, but beef, ...


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Every recipe and article I've seen implies that there are only two options for traditional, German-style liverwurst. Pork (more common) Beef (usually calves' liver) From Wikipedia: Liverwurst usually contains pigs' or calves' livers. Other ingredients are meat (notably veal), fat, and spices including ground black pepper, marjoram, allspice, thyme, ...


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1) A "market" size pig, i.e. one they cut up and sell in pieces at the grocery store is much bigger---(250 lbs or so) than a 90 lb. "roaster." Cooking time depends on the largest cut, so a shoulder from a market pig will be larger than the shoulder from a roaster, thus taking longer to cook; 2) 25 degrees does make a very big difference in cooking--yes, ...


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I know this thread is old but maybe someone will come accross it in the future, looking for the same. What you're looking for can be found on AliExpress.com for under $3, shipping included. Just enter "meat tenderizer needles" in the search and you'll find it (a few versions exist but the principle is the same each time).


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I found this on Amazon. It looks like the real deal around $6 + $5 for shipping. Might be able to find it in an Asian supermarket also. http://www.amazon.com/Light-Belly-Pork-Skin-Hammer/dp/B00X72BLAG/ref=sr_1_1?ie=UTF8&qid=1438915774&sr=8-1&keywords=pork+belly+needle



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