Mettwurst Recipe
Yield: 5 poundsRecipe by luhu.jp
Ingredients:
3 lbs: Lean beef chuck, cubed
1/2 tsp: Ground allspice,
2 lbs: Pork butt sith fat, cubed
1/4 tsp: Fresh ground gingerroot,
5 tsp: Salt,
1/4 tsp: Ground marjoram,
1 tsp: Finely ground white pepper,
1/4 tsp: Ascorbic acid,
1/2 tsp: Ground nutmeg,
1/2 tsp: Saltpeter,
1/2 tsp: Ground celery seed,
4: Feet medium hog casings,
Directions:
Grind meats separately and mix together. Mix with remaining
ingredients. Prepare casings, stuff and twist into 6" links. cure in
the refrigerator 24 hours. Smoke at 110-120 or two hours, raise
temperature to 150 and smoke for two more hours. Simmer in a kettle
of 180-190 water for thirty minutes or until they float. Place in a
kettle of cool water for 30 minutes, remove, dry thoroughly and
refrigerate up to two weeks.
Source: Home Sausage Making by Charles G. Reavis ISBN: -88266-477-8
Typed by Carolyn Shaw 12-94
Submitted By CAROLYN SHAW On 12-03-94
Source from luhu.jp
ingredients. Prepare casings, stuff and twist into 6" links. cure in
the refrigerator 24 hours. Smoke at 110-120 or two hours, raise
temperature to 150 and smoke for two more hours. Simmer in a kettle
of 180-190 water for thirty minutes or until they float. Place in a
kettle of cool water for 30 minutes, remove, dry thoroughly and
refrigerate up to two weeks.
Source: Home Sausage Making by Charles G. Reavis ISBN: -88266-477-8
Typed by Carolyn Shaw 12-94
Submitted By CAROLYN SHAW On 12-03-94
Source from luhu.jp