Angela'S Leberkäse Bavarian Loaf

• 4 1/2 lbs jowl fat or 4 1/2 lbs pork fatback
• 5 1/2 lbs beef shanks, lean
• 5 1/2 lbs pork butt
• 5 ounces salt
• 2 teaspoons curing salt, Morton's preferred (Curing salt contains nitrates. Table salt or canning salt cannot be used in place of curing salt. If)
• 6 lbs shaved ice
• 1 tablespoon sugar
• 1 tablespoon marjoram
• 1 teaspoon ginger
• 1 tablespoon mustard, ground
• 2 tablespoons nutmeg
• 2 tablespoons black pepper, ground
• 3/4 ounce maggi seasoning or 3/4 ounce soy sauce
• 1/2 cup onion, diced, blanched

1. Cube fat and grind through a medium die.
2. Set aside.
3. Cube beef and pork; add salts.
4. Place meat in a food processor and run for approximately 30 seconds, until sticky.
5. Add ice slowly, running machine until it is absorbed.
6. Add fat and run machine until mixture is smooth.
7. Add sugar, spices, maggi, and onion.
8. Preheat oven to 350u0b0F.
9. Oil pans or molds well. Place molds on sheet pans.
10. Fill molds with loaf mixture.
11. Place in water bath, and bake/poach in oven to an internal temperature of 160u0b0F.

pork fatback, beef, pork butt, salt, curing salt, shaved ice, sugar, marjoram, ginger, nutmeg, black pepper, maggi seasoning, onion

Taken from www.food.com/recipe/angelas-leberk-se-bavarian-loaf-389290 (may not work)