Metka

Metka Sausage is a cold smoked uncooked sausage and is often classified as a fermented spreadable sausage. When properly made, metka sausage can be spread with a knife like butter. The sausage derives its name from German Mettwurst Sausage. Metka sausages were not cooked and they were less popular in summer months due to higher temperatures. With the advent of refrigeration the storing problem has been eliminated.

MeatsMetricUS
pork600 g1.32 lb.
beef400 g0.88 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
paprika2.0 g1 tsp.
Instructions
  1. Grind beef and pork at least two times through a 1/8” (2 mm) or 3/16” (3 mm) plate.
  2. Add to meat all remaining ingredients and mix everything well together until feels sticky. Do not add water.
  3. Stuff tightly into 36-40 mm hog casings, beef rounds, or synthetic fibrous casings.
  4. Hang for 1-2 days at 35º-42º F, (2º-6º C) and 85-90 % humidity.
  5. Smoke with a thin cold smoke (below 77º F, 25º C) for 1-2 days until brown-reddish color is obtained. Periodically re-arrange smoke sticks for even smoke distribution.
  6. Cool down to less than 53º F (12º C).
  7. Store in refrigerator.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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The Art of Making Fermented Sausages
Make Sausages Great Again
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Home Canning of Meat, Poultry, Fish and Vegetables
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Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish