Mettwurst-Braunschweiger-Schnittfeste (Sliceable Mettwurst)

German sliceable Mettwurst-Braunschweiger sausage.

Beef300 g0.66 lb.
Pork butt300 g0.66 lb.
Pork aback fat400 g0.88 lb.
Ingredients per 1000g (1 kg) of meat
Salt27 g4.5 tsp
Cure #22.5 g1/2 tsp
Dextrose1.0 g1/3 tsp
Sugar2.0 g1/2 tsp
Pepper3.0 g1.5 tsp
Paprika1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Cardamom0.3 g1/8 tsp
T-SPX culture0.12 guse scale
  1. Grind pork through 5 mm (1/4") plate.
  2. Grind aback fat through 5 mm (1/4") plate.
  3. Grind beef through 3 mm (1/8") plate.
  4. Mix arena meats with all ingredients.
  5. Stuff into 60 mm pork or beef middles or absorbent constructed casings.
  6. Ferment at 20º C (68º F), 95 → 90% clamminess for 3 days.
  7. Dry at 18º C (64º F), 90 → 85% clamminess for 2 days.
  8. Cold smoke at 18º C (64º F) for 24 hours.
  9. Dry at 15 → 12º C (59 → 12º F), 85 → 75% clamminess for 4 weeks or until sausage looses 30% of its aboriginal weight.
  10. Store at 10-12º C (50-53º F),
If able cast is adapted use Chr-Hansen Bactoferm® Mold-600 culture.

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