No. 520 Mettwurst Seasoning

Pile of PS Seasonings No. 520 Mettwurst Seasoning

Slices of Mettwurst on a bread, with the log and knife next to it on a cutting board.

Packaged Mettwurst Seasoning with ingredients list included. Ingredients include spices, salt, dextrose, sodium erythorbate.

No. 520 Mettwurst Seasoning

Regular price $ 8.99

Shipping calculated at checkout

Unit

Quantity

35 in stock

Spend $ 49 to get free shipping

SKU: 02-0157

Goes well with

Our Mettwurst Seasoning is a skillfully blended mix of robust spices and herbs to make authentic German Mettwurst. With this seasoning, the flavor is enhanced by curing and smoking, providing an intense, smoky flavor.

Often mixed with raw minced pork. Sometimes with the addition of veal or beef.
Made similar to ring bologna.
.65 Lb. B Unit for 25 lbs. of meat
Comes complete with Maple Cure
Per Pound: Use 1 Tbsp + 3/4 tsp of seasoning + 1 3/4 tsp of Maple Cure

View 1 lb. Conversion Chart

How To Use

(For 12-1/2# Batches Divide Following By 1/2)

You will need:

10# Extra Lean Beef Trims or Wild Game & 15# Pork Trims
2 to 3 Cups Distilled Water

Suggested Procedure: Grind all meat through 3/8" plate. Mix water, cure and seasoning. Add to meat and mix for about 3-5 minutes until meat becomes tacky. Stuff into 40-43mm Beef Rounds.

Smoking Procedure: Preheat smoker to 100 degrees F. Hang rings on smoke sticks with no parts touching. Insert probe into center of one ring. Keep at this temperature for 1 hour with dampers wide open. Add 1 full pan moistened sawdust and turn on smoke burner. Close top damper to 1/4 open, bottom damper 3/4 open. After 1 hour raise temperature to 170 degrees F. When internal temperature reaches 156 degrees F turn off temperature control. Remove Mettwurst and put in cold water bath for 20 minutes and remove to cooler.

Ingredients

Spices, Salt, Dextrose and Sodium Erythorbate (2.10%).

Maple Cure: Salt, Maple Sugar, Sugar, Sodium Nitrite (0.84%), With Less Than 1% Glycerine (Prevents Caking).