• Place the frozen ground meat about 2-3 hours before you want to use it into the fridge to slightly start to defrost it. The meat should NOT be completely thawed, it should be still semi-frozen to the point that you are able to cut it.
• Cut the pork belly into small slices or cubes, add them to a freezer bag and place them into the freezer until the slices begin to freeze slightly.
• In the meantime, add ice cubes to a food processor and pulse into crushed ice. Add the ice to a bowl and place it into the freezer.
• Chop the onion and the garlic roughly and add them to the food processor and pulse them finely.
• Add the chilled pork belly to the food processor and pulse again to a smooth consistency.
• Add the mixture to a stand mixer bowl with a paddle attachment.
• Cut the semi-frozen ground meat into smaller chunks. Place them in batches to the food processor, pulse them to a smooth consistency and add the pulsed meat to the mixer bowl.
• Blend the meat mixture on medium-low. This will take up to 15 min until the meat becomes a smooth, shiny consistency that indicates a successful emulsion.

During the mixing process:

• Check the temperature occasionally during this process and add crushed ice in case the temperatures raise over 55F.
• Slowly add the curing salt and other spices while blending.
• Preheat the oven to 200 F and add about two cups of water to an oven safe dish.

Baking the Leberkase

• Add Leberkase mixture to 3 small bread pans. Make sure to fill the pans tightly. Use a spatula to press the mixture down.
• Even out the top first with a spatula and then with wet fingers.
• Clean the rims and slash the tops with a few diagonal cuts to a diamond shape.
• Bake for 20 min. at 200 F.
• Raise the temperature to 320 F and bake for another 45 to 60 min. or until the top is golden brown and the core temperature reaches about 165 F.