Mettwurst

Step 1

Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.

Step 2

Prepare all of your seasonings, clean and rehydrate your casings, and if you plan on using a starter culture go ahead and rehydrate your starter culture at this point.

Step 3

Add your seasonings to the meat and toss to combine. Then grind your very chilled meat on a 4.5mm plate. Rechill your meat after grinding.

Step 4

If you plan on using a starter culture add it now to your ground meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.

Step 5

Stuff your mince meat into the casings, link, and prick out any air pockets.

Step 6

To ferment your sausage hang at room temperature (75F-85F) for 24 hours

Step 7

after fermentation place the meat in a drying chamber where the temperature is 55F and the humidity is 80% for 2-3 days.

Step 8

After 2 days in the drying chamber, cold smoke your mettwurst with your favorite wood for 3 hours then return to the drying chamber.

Step 9

The next day cold smoke your mettwurst for 3 more hours.

Step 10

Enjoy as is or with raw onions and bread. Yummy!!!