Sächsische Mettwurst (Saxonian Mettwurst)

Sächsische Mettwurst (Saxonian Mettwurst) is German mettwurst from Saxony (Sächsische), the German part of the Elbe Sandstone Mountains also known as Saxon Switzerland.

MeatsMetricUS
Lean pork650 g1.43 lb
Pork belly350 g0.77 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
Cure #12.5 g1/2 tsp
Dextrose1.0 g1/4 tsp
Sugar2.0 g1/2 tsp
Pepper3.0 g1.5 tsp
Caraway, ground1.0 g1/2 tsp
Cardamom0.3 g1/8 tsp
Mace0.5 g1/4 tsp
Instructions
  1. Grind lean pork and belly through 5 mm (1/4") plate.
  2. Mix with all ingredients.
  3. Stuff into 42 mm pork or beef casings forming 50 cm (20") rings.
  4. Ferment for 24-48 hours at 18° C (64° F), 75-80% humidity.
  5. Cold smoke at 18° C (64° F) for 12 hours.
  6. Refrigerate.

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