Cherry Smoked Mettwurst

Cherry Smoked Mettwurst

 

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Ingredients for the Sausage per kg:

For Smoking
Instructions
  • 1. Ensure all equipment is sanitised and cold prior to use.
  • 2. Take chilled meats from fridge and grind all three through a medium to fine plate.
  • 3. Add and mix all ingredients for a couple of minutes.
  • 5. Regrind through the same plate.
  • 6. Stuff firmly into 44mm Cacciatore Hog Casings (these are edible).
  • 7. Create 20-25cm links.
  • 8. Cure sausages in the fridge for 12 hours.
  • 9. Smoking - Transfer sausages to smoking chamber (Masterbuilt Smoker preferable). Fill Double Barrel with Cherry pellets, or species of choice. Hit with cold smoke for 4 hours (Ideal temperature for smoking is 40-50°C), let rest for 2 hours and then hit it again for 4 hours (during this second smoke, raise the temperature of your smoker to 75°C to bring your sausage up to the an internal temp of 65°C), if you can’t control the temperature like you can in a Masterbuilt Electric Smoker, you can do a 2nd cold smoke and then bring up the internal temp of your sausages in an oven instead.
  • 11. After your sausage has reached the correct temp, cool them quickly in cold water, and then let bloom for 2 hours at room temperature before transferring to the fridge. Mettwurst will keep for up to a week in a fridge, they can also be frozen.
  • 12. Enjoy!

 

 

 

 

IMPORTANT:Making salami and other dry aged or air-dried meats requires significant care, diligence and responsibility. Results can vary significantly and can potentially not be safe for consumption due to various factors such as method of production, quality of meat, cleanliness of equipment and working environment, drying conditions, molds and general hygiene. Smoked and Cured Pty Ltd will not be held responsible for the outcome of meat products made by our customers. We recommend to always follow a trusted recipe precisely.