Meats and Sausages
Schmierwurst (Schmierwurst-Fatty Mettwurst)
Schmierwurst is a fatty spreadable German metwurst sausage.
Meats | Metric | US |
---|---|---|
Pork butt, little connective tissue | 200 g | 0.44 lb |
Pork belly, pork jowls | 700 g | 1.54 lb |
Beef with little fat and connective tissue | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
Salt | 22 g | 3.5 tsp |
Cure #1 | 2.0 g | 1/3 tsp |
Dextrose | 1.0 g | 1/5 tsp |
Sugar | 2.0 g | 1/2 tsp |
Pepper | 2.0 g | 1 tsp |
Paprika | 1.0 g | 1/2 tsp |
Nutmeg | 0.5 g | 1/4 tsp |
Ginger | 0.3 g | 1/8 tsp |
Instructions
- Grind pork belly through 3 mm (1/8") plate.
- Grind beef through 3 mm (1/8") plate.
- Grind pork butt through 3 mm (1/8") plate.
- Partially freeze all ground material then grind again through 3 mm (1/8") plate. Mix meat and fat with all ingredients.
- Stuff into 45 mm artificial permeable casings forming 40 cm (16") links.
- Ferment at 18º C (64º F), 75% humidity for 24-48 hours.
- Cold smoke at 18º C (64º F) for 12 hours.
- Refrigerate.