Meats and Sausages
Mettwurst-Braunschweiger-Schnittfeste (Sliceable Mettwurst)
German sliceable Mettwurst-Braunschweiger sausage.
| Meats | Metric | US |
|---|---|---|
| Beef | 300 g | 0.66 lb. |
| Pork butt | 300 g | 0.66 lb. |
| Pork back fat | 400 g | 0.88 lb. |
Ingredients per 1000g (1 kg) of meat
| Salt | 27 g | 4.5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 1.0 g | 1/3 tsp |
| Sugar | 2.0 g | 1/2 tsp |
| Pepper | 3.0 g | 1.5 tsp |
| Paprika | 1.0 g | 1/2 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Cardamom | 0.3 g | 1/8 tsp |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind pork through 5 mm (1/4") plate.
- Grind back fat through 5 mm (1/4") plate.
- Grind beef through 3 mm (1/8") plate.
- Mix ground meats with all ingredients.
- Stuff into 60 mm pork or beef middles or permeable synthetic casings.
- Ferment at 20º C (68º F), 95 → 90% humidity for 3 days.
- Dry at 18º C (64º F), 90 → 85% humidity for 2 days.
- Cold smoke at 18º C (64º F) for 24 hours.
- Dry at 15 → 12º C (59 → 12º F), 85 → 75% humidity for 4 weeks or until sausage looses 30% of its original weight.
- Store at 10-12º C (50-53º F), <75% humidity.
Notes
If strong mold is desired use Chr-Hansen Bactoferm® Mold-600 culture.
