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.

MeatsMetricUS
pork belly, skinless800 g1.76 lb.
beef200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
paprika2.0 g1 tsp.
nutmeg1.0 g½ tsp.
Instructions
  1. Grind beef and pork at least two times through a 1/8” (2 mm) or 3/16” (3 mm) plate.
  2. Add to meat all remaining ingredients and mix everything well together until feels sticky. Do not add water.
  3. Stuff tightly into 36-40 mm hog casings, beef rounds, or synthetic fibrous casings.
  4. Hang for 12 hours at 50º F (10º C) and 85-95 % humidity.
  5. Smoke with cold smoke (below 77º F, 25º C) until gold-brown color is obtained. That should take 10-12 hours.
  6. Cool down to less than 53º F (12º C).
  7. Store in refrigerator.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages