Wolfman
Well-Known Member
- Joined
- 21/3/11
- Messages
- 859
- Reaction score
- 139
Made some Metwurst the other day.
Here's how the process went:
Starting product.
Mincing.
Hanging over night. (With some home made Hotdogs)
Firing up the smoker.
Smoke baby smoke.
4 Hours in.
5 Hours in.
Out of the smoker and into the ice bath.
Let the Blooming begin.
The finished product.
Having lived in SA for some years we use to get Mettwurst from the supermarket. Now living in Victoria they don't know what it is! It is the German equivalent of salami. Now my set up at home is not conducive to salami making just yet. So I thought I'd have a crack at some Mettwurst. Glad I did! This stuff is the bomb! Will mix up the recipe next time but very happy with the results.
So if you don't have the drying facilities for making salami give this a rip! Even in summer this could be a great alternative to salami.
Anyone else keen on the smoked meat that is Mettwurst?
Here's how the process went:
Starting product.
Mincing.
Hanging over night. (With some home made Hotdogs)
Firing up the smoker.
Smoke baby smoke.
4 Hours in.
5 Hours in.
Out of the smoker and into the ice bath.
Let the Blooming begin.
The finished product.
Having lived in SA for some years we use to get Mettwurst from the supermarket. Now living in Victoria they don't know what it is! It is the German equivalent of salami. Now my set up at home is not conducive to salami making just yet. So I thought I'd have a crack at some Mettwurst. Glad I did! This stuff is the bomb! Will mix up the recipe next time but very happy with the results.
So if you don't have the drying facilities for making salami give this a rip! Even in summer this could be a great alternative to salami.
Anyone else keen on the smoked meat that is Mettwurst?