Salmon Metka Sausage (Metka Łososiowa)
Metka - Salmon Style Salmon Metka Sausage (Metka Łososiowa) is made with beef and pork bacon. There is no salmon inside though the name might imply it. Metka sausage is a traditional sausage which is cold smoked and not cooked. Certain Polish meat products that call for an addition of bacon or pork loin have the salmon nickname added. For instance, Smoked Pork Loin-Salmon Style. The reason is that the loin is the best and the longest meat piece remaining in the shape of a salmon. Both pork loin and salmon are very popular in Poland and are considered delicacies. When properly made, metka sausages can be spread with a knife like butter.
|pork belly, skinless||800 g||1.76 lb.|
|beef||200 g||0.44 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|Cure #1||2.5 g||½ tsp.|
|pepper||2.0 g||1 tsp.|
|paprika||2.0 g||1 tsp.|
|nutmeg||1.0 g||½ tsp.|
- Grind beef and pork at least two times through a 1/8” (2 mm) or 3/16” (3 mm) plate.
- Add to meat all remaining ingredients and mix everything well together until feels sticky. Do not add water.
- Stuff tightly into 36-40 mm hog casings, beef rounds, or synthetic fibrous casings.
- Hang for 12 hours at 50º F (10º C) and 85-95 % humidity.
- Smoke with cold smoke (below 77º F, 25º C) until gold-brown color is obtained. That should take 10-12 hours.
- Cool down to less than 53º F (12º C).
- Store in refrigerator.