Meats and Sausages
Mettwurst - Streichfähige (Spreadable Mettwurst)
German spreadable mettwurst sausage.
| Meats | Metric | US |
|---|---|---|
| Lean beef | 200 g | 0.44 lb |
| Pork belly | 500 g | 1.10 lb |
| Soft fat: pork belly, soft fat trimmings | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 21 g | 3.5 tsp |
| Cure #1 | 2.0 g | 1/3 tsp |
| Dextrose | 2.0 g | 1/2 tsp |
| Sugar | 2.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Paprika | 1.0 g | 1/2 tsp |
| Coriander | 0.5 g | 1/4 tsp |
| Mace | 0.5 g | 1/4 tsp |
| Ginger | 0.3 g | 1/8 tsp |
Instructions
- Grind all meats through 3 mm (1/8" plate). Re-freeze meats and grind again. You may grind once and then emulsify in the food processor without adding water.
- Add all ingredients during this step.
- Stuff firmly into 40-60 mm beef middles or fibrous casings. 40 cm (16") links.
- Ferment for 48 hours at 18º C (64º F), 75-80% humidity.
- Apply cold smoke for 12 hours at 18º C (64º F).
- Store in a refrigerator
