Teewurst is a German spreadable sausage.
|beef||200 g||0.44 lb.|
|lean pork||300 g||0.66 lb.|
|bacon||250 g||0.55 lb.|
|back fat||250 g||0.55 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||23 g||4 tsp.|
|Cure #1||2.5 g||½ tsp.|
|dextrose (glucose), 0.3%||3.0 g||½ tsp.|
|white pepper||3.0 g||1½ tsp.|
|allspice||1.0 g||½ tsp.|
|dark rum||5 ml||½ tsp.|
|T-SPX culture||0.12 g||use scale|
- Grind all meats through ⅛” (3 mm) plate. Re-freeze meats and grind again twice. You may grind once and then emulsify in the food processor without adding water. Add all ingredients, starter culture included, during this step.
- Mix all together.
- Stuff firmly into 40 mm beef middles or fibrous casings. Form 8-10” (20-25 cm) links.
- Ferment for 48 hours at maximum 18º C (64º F), 75% humidity.
- Apply cold smoke for 12 hours at 18º C (64º F).
- Store in a refrigerator.
Cold smoking is drying with smoke and it is not a continuous process. A thin smoke is applied for about one hour, then the sausage “rests” for one hour. The cycle is repeated again and again.