How to Make Spicy Smoked Mettwurst
Ingredients for the Sausage per kg:
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200g Beef
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600g Pork Shoulder
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200g Bacon
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25g Kosher Salt
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1 Tsp Ground White Pepper
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3 Tsp Dired Chilli Flakes
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½ Tsp Whole Mustard Seed
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2Tsp Ground Cayenne Pepper / Ground Chilli
For Smoking
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Masterbuilt Smoker – or similar
Instructions
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1. Ensure all equipment is sanitised and cold prior to use.
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2. Take chilled meats from fridge and grind all three through a medium to fine plate.
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3. Add and mix all ingredients for a couple of minutes.
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5. Regrind through the same plate.
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6. Stuff firmly into 44mm Cacciatore Hog Casings (these are edible).
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7. Create 20-25cm links.
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8. Cure sausages in the fridge for 24 hours.
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9. Transfer sausages to smoking chamber (Masterbuilt Smoker). Fill your cold smoking device with Oak 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 may need to smoke first then transfer to an oven.
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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.
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