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.
#sausage#brats#bratwurst
I'm curious what type of curing salt you use? Where I'm from we use Prague powder #1, also known gernerically as pink salt or curing salt. About 30 grams of that does 25lbs of sausage. I adjusted accordingly and used flake sea salt for the balance and the sausage turned out well. I also added 8g/kilo finely chopped dehydrated onion and some milk to get a good consistency. I ended up making about 20lbs and it turned out great. I'm still curious what you use for curing salt though.
ReplyDeleteBest Regards,
Ron G