New answers tagged pork
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, ...
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, ...
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, ...
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).
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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