Schmierwurst (Schmierwurst-Fatty Mettwurst)

Schmierwurst is a fatty spreadable German metwurst sausage.

Pork butt, little connective tissue200 g0.44 lb
Pork belly, pork jowls700 g1.54 lb
Beef with little fat and connective tissue100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
Cure #12.0 g1/3 tsp
Dextrose1.0 g1/5 tsp
Sugar2.0 g1/2 tsp
Pepper2.0 g1 tsp
Paprika1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
  1. Grind pork belly through 3 mm (1/8") plate.
  2. Grind beef through 3 mm (1/8") plate.
  3. Grind pork butt through 3 mm (1/8") plate.
  4. Partially freeze all ground material then grind again through 3 mm (1/8") plate. Mix meat and fat with all ingredients.
  5. Stuff into 45 mm artificial permeable casings forming 40 cm (16") links.
  6. Ferment at 18º C (64º F), 75% humidity for 24-48 hours.
  7. Cold smoke at 18º C (64º F) for 12 hours.
  8. Refrigerate.

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