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Ingredients for 25 Lbs:

• 5 tsp. Insta Cure No. 1
• 3/4 cup salt
• 3/4 cup granulated onion
• 1 tsp. ground allspice
• 2 1/2 Tb. ground white pepper
• 5 Tb. powdered dextrose
• 1 tsp. marjoram
• 1 1/2 tsp. ground nutmeg
• 1 1/2 tsp. ground ginger
• 1 1/2 tsp. ground sage
• 1 1/2 tsp. ground cloves
• 2 1/2 Tb. ground mustard
• 5 cups ice water
• 11 1/4 lbs. pork snouts*
• 13 3/4 lbs. pork livers
• 2 1/2 cup soy protein concentrate
*Pork butts may be substituted


Grind all meats through a 3/16" grinder plate. Add other ingredients to the meat and mix well. After mixing, run through grinder again using 3/16" plate. Stuff immediately into 2 3/4" to 3" regular or sewed hog bungs. A synthentic casing may be substituted.

Cooking and Smoking

Have water ready in the cooking tank at 180° F, then carefully place the braunschweiger into the tank. Be sure the braunschweiger is fully submerged. The water temperature should drop to about 160° F. Maintain that temperature until the internal temperature of the braunschweiger reaches 152° F. This should take 2-2 1/2 hours.

After cooking, braunschweiger should be removed and placed in a container full of ice and water. Add additional ice to chill the braunschweiger as fast as possible. Chilling will take 1-2 hours. Remove the braunschweiger and hang on smokesticks. Shower with 180° F water for about 30 seconds to remove all surface grease from the casings.

Hang at room temperature for 1 hour or until dry. Place in preheated smokehouse at 115-120° F. Hold at this temperature for about 3 hours. Apply a heavy smudge or until the desired color is obtained. Place in 35° F cooler overnight for use the next day.