Braunschweiger Mettwurst

German spreadable sausage. The sausage that gets its name from a boondocks in Germany alleged Braunschweig.

Beef300 g0.66 lb
Pork butt300 g0.66 lb
Pork belly, jowls400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt23 g4 tsp
Cure #12.5 g1/2 tsp
Dextrose1.0 g1/4 tsp
Sugar1.0 g1/4 tsp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
Mace0.5 g1/4 tsp
Juniper extract*2.0 g1/2 tsp
  1. Grind all meats through 3 mm (1/8") plate. Re-freeze meats and bullwork again. You may bullwork already and again emulsify in the aliment processor after abacus water.
  2. Add all capacity during this step.
  3. Stuff durably into 40-60 mm beef middles or coarse casings. Anatomy 8-10” (20-25 cm) links.
  4. Ferment for 24 hours at 18º C (64º F), 75-80% humidity.
  5. Cold smoke at 18º C (64º F) for 12 hours.
  6. Refrigerate.
* admit 20 g of ashamed juniper berries into 120 ml (½ cup) vodka or cognac and leave in a bankrupt jar for 2-3 days. Clarify the aqueous from berries.

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