Mettwurst – Braunschweiger
-
- Prep Time
- Minutes
-
- Yield
- 1kg
- Difficulty Level Intermediate
Ingredients
- 300g Beef
- 300g Pork Butt
- 400g Bacon
- 23g Salt
- 2.5g Cure #1 (use Kwikurit in Australia)
- 2.0g Dextrose (glucose), 0.2%
- 2.0g Pepper
- 2.0g Paprika
- 0.5g Mace
- 1.0g juniper extract*
- T-SPX culture
Instructions
- 1. Grind all meats through ⅛” (3 mm) plate. Re-freeze meats and grind again. You may grind once and then emulsify in the food processor without adding water.
- 2. Add all ingredients, starter culture included, during this step.
- 3. Stuff firmly into 40-60 mm beef middles or fibrous casings. Form 20-25 cm links.
- 4. Ferment for 48 hours at 18º C, 75% humidity.
- 5. Apply cold smoke for 12 hours at 18º C.
- 6. Store in a refrigerator
- 7. * insert 20 g of crushed juniper berries into 120 ml (½ cup) vodka or cognac and leave in a closed jar for 2-3 days. Filter the liquid from berries.
- Ready in : 2 Minutes
- Course : Lunch, Snack
- Recipe Type : Beef Sausages, Pork Sausages, Smoked Sausages, Spreadable Sausages
Instructions
- 1. Grind all meats through ⅛” (3 mm) plate. Re-freeze meats and grind again. You may grind once and then emulsify in the food processor without adding water.
- 2. Add all ingredients, starter culture included, during this step.
- 3. Stuff firmly into 40-60 mm beef middles or fibrous casings. Form 20-25 cm links.
- 4. Ferment for 48 hours at 18º C, 75% humidity.
- 5. Apply cold smoke for 12 hours at 18º C.
- 6. Store in a refrigerator
- 7. * insert 20 g of crushed juniper berries into 120 ml (½ cup) vodka or cognac and leave in a closed jar for 2-3 days. Filter the liquid from berries.
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