Mettwurst - Braunschweiger

German spreadable sausage.

MeatsMetricUS
beef300 g0.66 lb.
pork butt300 g0.66 lb.
bacon400 g0.88 lb.
Ingredients per 1000g (1 kg) of meat
salt23 g4 tsp.
Cure #12.5 g½ tsp.
dextrose (glucose), 0.2%2.0 g⅓ tsp.
pepper2.0 g1 tsp.
paprika2.0 g1 tsp.
mace0.5 g⅓ tsp.
juniper extract*1.0 g⅓ tsp.
T-SPX culture0.12 guse scale
Instructions
  1. Grind all meats through ⅛” (3 mm) plate. Re-freeze meats and grind again. You may grind once and then emulsify in the food processor without adding water.
  2. Add all ingredients, starter culture included, during this step.
  3. Stuff firmly into 40-60 mm beef middles or fibrous casings. Form 8-10” (20-25 cm) links.
  4. Ferment for 48 hours at 18º C (64º F), 75% humidity.
  5. Apply cold smoke for 12 hours at 18º C (64º F).
  6. Store in a refrigerator
Notes

Cold smoking is drying with smoke and it is not a continuous process. Smoke is applied for about one hour, then the sausage “rests” for one hour. The cycle is repeated again and again.

* insert 20 g of crushed juniper berries into 120 ml (½ cup) vodka or cognac and leave in a closed jar for 2-3 days. Filter the liquid from berries.

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