Smoked Mettwurst Recipes

SMOKED METTWURST

Steps:

• Set up your meat grinder with a medium or fine plate. Grind the pork and beef cubes through.
• Transfer minced meat to a large mixing bowl. Add Prague Powder #1 and all seasoning. Combine thoroughly.
• With seasoning fully incorporated, work meat through the meat grinder one more time, using the fine plate or setting.
• Using your sausage stuffer, stuff your ground sausage meat into casings.
• Fire up your smoker to 100°F (38°C). Transfer sausages to the smoker. If you have hooks, suspend your sausages on them. If not, rest them on your smoker's grates.
• Smoke for 6 hours. Increase smoker temperature to 160°F (71°C) and cook until meat internal temperature is 150°F (65°C).
• Remove sausages from the smoker. Spray with cold water (also called 'showering') to prevent the cases from shriveling. Rest at room temperature (also called 'blooming') to allow the meat to dry and age. Bloom for 2-3 hours.
• Move sausages to the refrigerator overnight. Eat within 3-4 days, or vacuum seal and enjoy within 3-4 weeks.

HOMEMADE METTWURST

Steps:

• Mix all the ingredients together well and grind finely through a meat grinder.
• Knead the mixture for 5 minutes.
• Stuff the mixture into natural skins, naturine skins or silk skins.
• Thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days.
• Too much heat in the first 3 days can lead to fermentation.
• Either smoke twice or eat as is.