Mettwurst - Streichfähige (Spreadable Mettwurst)

German spreadable mettwurst sausage.

MeatsMetricUS
Lean beef200 g0.44 lb
Pork belly500 g1.10 lb
Soft fat: pork belly, soft fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt21 g3.5 tsp
Cure #12.0 g1/3 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Pepper2.0 g1 tsp
Paprika1.0 g1/2 tsp
Coriander0.5 g1/4 tsp
Mace0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Instructions
  1. 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.
  2. Add all ingredients during this step.
  3. Stuff firmly into 40-60 mm beef middles or fibrous casings. 40 cm (16") links.
  4. Ferment for 48 hours at 18º C (64º F), 75-80% humidity.
  5. Apply cold smoke for 12 hours at 18º C (64º F).
  6. Store in a refrigerator

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