Geräucherte Bratwurst (Smoked Bratwurst)

This smoked bratwurst fits into fermented sausage category. No significant fermentation can occur due to the lack of sugar, however, the product is a kind of spreadable bratwurst-mettwurst sausage.

MeatsMetricUS
Pork belly, lean700 g1.44 lb
Pork shoulder, lean300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
Cure #12.5 g1/2 tsp
White pepper3.0 g1.5 tsp
Caraway, ground0.5 g1/4 tsp
Mace1.0 g1/2 tsp
Coriander1.0 g1/2 tsp
Cardamom0.5 g1/4 tsp
Instructions
  1. Grind all meat with all ingredients through 5 mm (1/4") plate.
  2. Mix with all ingredients.
  3. Stuff into 32 mm pork casings forming 15-20 cm (6-8") links.
  4. Hold for 12-24 hours in refrigerator at 75-80% humidity.
  5. Cold smoke at <180 C (640 F) for 12 hours until gold-yellow.
  6. Hold for 3 days at 18º C (64º F), 75% humidity.
  7. Refrigerate.

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