Meats and Sausages
Luftgetrocknete Mettwurst (Air Dried Mettwurst)
German Luftgetrocknete Mettwurst (Air Dried Mettwurst) is basically a salami made with soft fat.
| Meats | Metric | US |
|---|---|---|
| Lean pork | 500 g | 1.10 lb |
| Pork belly, medium fat | 500 g | 1.10 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 4.5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 2.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Caraway, smashed | 0.5 g | 1/4 tsp |
| Coriander | 0.5 g | 1/4 tsp |
| Garlic, smashed | 3.0 g | 1 clove |
| Red wine, Madeira, Marsala | 5 ml | 1 tsp |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind 1/2 lean pork (250 g) through 3 mm (1/8") plate.
- Grind remaining lean pork and belly through 5 mm (1/4") plate.
- Mix ground meats with all ingredients.
- Stuff into 60 mm pork or beef middles or permeable synthetic casings.
- Ferment at 20º C (68º F), 95 → 90% humidity for 3 days.
- Dry at 18º C (64º F), 90 → 85% humidity for 3 days.
- Dry at 15 → 12º C (59 → 12º F), 85 → 75% humidity for 4-5 weeks or until the sausage looses 30% of its original weight..
- Store at 10-12º C (50-53º F),75% humidity or refrigerate.
Notes
If strong mold is desired use Chr-Hansen Bactoferm® Mold-600 culture.
