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metka_wdzona_1221d20c77

Metka

Published on August 18, 2014 | In | By |
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    • Prep Time
    • Minutes
    • Yield
    • 1kg
    • Difficulty Level

Recipe Source: Meat & Sausages

Image Source: Wiemcojem.pl

Metka Sausage is a cold smoked uncooked sausage and is often classified as a fermented spreadable sausage. When properly made, metka sausage can be spread with a knife like butter. The sausage derives its name from German Mettwurst Sausage. Metka sausages were not cooked and they were less popular in summer months due to higher temperatures. With the advent of refrigeration the storing problem has been eliminated.

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Ingredients

  • 600g Pork
  • 400g Beef
  • 18g Salt
  • 2.5g Cure #1 (use Kwikurit as alternative in Australia)
  • 2.0g Pepper
  • 2.0g Paprika

Instructions

  • 1. Grind beef and pork at least two times through a 1/8” (2 mm) or 3/16” (3 mm) plate.
  • 2. Add to meat all remaining ingredients and mix everything well together until feels sticky. Do not add water.
  • 3. Stuff tightly into 36-40 mm hog casings, beef rounds, or synthetic fibrous casings.
  • 4. Hang for 1-2 days at 2º - 6º C and 85-90 % humidity.
  • 5. Smoke with a thin cold smoke (below, 25º C) for 1-2 days until brown-reddish colour is obtained. Periodically re-arrange smoke sticks for even smoke distribution.
  • 6. Cool down to less than 12º C.
  • 7. Store in refrigerator.

Instructions

  • 1. Grind beef and pork at least two times through a 1/8” (2 mm) or 3/16” (3 mm) plate.
  • 2. Add to meat all remaining ingredients and mix everything well together until feels sticky. Do not add water.
  • 3. Stuff tightly into 36-40 mm hog casings, beef rounds, or synthetic fibrous casings.
  • 4. Hang for 1-2 days at 2º - 6º C and 85-90 % humidity.
  • 5. Smoke with a thin cold smoke (below, 25º C) for 1-2 days until brown-reddish colour is obtained. Periodically re-arrange smoke sticks for even smoke distribution.
  • 6. Cool down to less than 12º C.
  • 7. Store in refrigerator.

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