Luftgetrocknete Mettwurst (Air Dried Mettwurst)

German Luftgetrocknete Mettwurst (Air Dried Mettwurst) is basically a salami made with soft fat.

Lean pork500 g1.10 lb
Pork belly, medium fat500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Pepper2.0 g1 tsp
Caraway, smashed0.5 g1/4 tsp
Coriander0.5 g1/4 tsp
Garlic, smashed3.0 g1 clove
Red wine, Madeira, Marsala5 ml1 tsp
T-SPX culture0.12 guse scale
  1. Grind 1/2 lean pork (250 g) through 3 mm (1/8") plate.
  2. Grind remaining lean pork and belly through 5 mm (1/4") plate.
  3. Mix ground meats with all ingredients.
  4. Stuff into 60 mm pork or beef middles or permeable synthetic casings.
  5. Ferment at 20º C (68º F), 95 → 90% humidity for 3 days.
  6. Dry at 18º C (64º F), 90 → 85% humidity for 3 days.
  7. 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..
  8. Store at 10-12º C (50-53º F),75% humidity or refrigerate.
If strong mold is desired use Chr-Hansen Bactoferm® Mold-600 culture.

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