Smoked Bratwurst Mettwurst
Ingredient:
500 gram. pork shoulder without bone, slightly frozen
450 gram. lean pork belly without bone, slightly frozen
Spices and ingredients . Per 1000 gram smoked bratwurst
46 g curing salt
3.5 g of cane sugar
3.5 g white pepper, ground
8 g yellow mustard grains
Production
3-4 mm cutting disc
The individually tied up rings
tempered in a 15 ° C - 20 ° C with good ventilation and a humidity of 85% -
90% hang until the sausage Change dark pink by the casing.
Dry sausages for 24 hours at max. 20 ° C
cold smoke 6 hours
2 days hanging in a 12 ° C -15 ° C not to dry place.
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