Luftgetrocknete Mettwurst (Air Dried Mettwurst)

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

MeatsMetricUS
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
Instructions
  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.
Notes
If strong mold is desired use Chr-Hansen Bactoferm® Mold-600 culture.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs