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Mettwurst Dauerwurst German Dry Sausage How to with UMAi Dry
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=rXsSKuQv4nA
Northern German variety Mettwurst is Dauerwurst which means lasting sausage or dry sausage. It is also common in Holland (called drogeworst) and other northern European countries. • Traditional fermented, slow-dried sausage is made simple with UMAi Dry system. Check out: https://umaidry.com/pages/how-to-make.... • UMAi Dry 50mm∅ Dry Sausage Kit: https://umaidry.com/collections/dry-s... • Mettwurst Spice Blend for 5 lb Recipe: https://umaidry.com/collections/spice... • Premixed Curing Salts Blend for 5 lb Recipe: https://umaidry.com/collections/spice... • Here is the easy-to-follow basic recipe: • 1) 5 pounds of well-marbled pork shoulder, large cold grind for essential particle definition • 2) Mix with 1/4 cup de-chlorinated water, and distribute throughout meat: • Bactoferm T-SPX Starter Culture: +/- 1/4 to 1/2 tsp per 5 lb (2.24kg) • Powdered Dextrose: +/-1 tsp per 5 lb (2.24 kg) • 3) Mix your spice recipe or UMAi Dry Spice Blend with salts. Combine into meat mixture: • Kosher Salt: 3% of meat weight (65g per 5 lb (2.24 kg) • #2 Curing Salt: 0.25% of meat weight (5g per 5 lb (2.24 kg) • OR Use the UMAi Dry Premixed Curing Salts Blend for 5 lb Recipe https://umaidry.com/collections/spice... • 4) Stuff into UMAi Dry casing. • 5) Ferment in protected room temp area for 24-72 hours. Look for telltale blush indicating successful fermentation and pH drop to 5. • 6) Transfer to open wire rack or hang in a regularly used modern frost free kitchen refrigerator located in a room temperature environment. • 7) Capture and mark start weights of several chubs. Calculate target weights of 35-40% weight loss (start weight x 0.6 = target weight). • 8) Dry until you reach target weight. Peel away UMAi Dry, and vacuum seal to equalize moisture level edge-to-edge, and to preserve in fridge or freezer. • Choose your preferred UMAi Dry Sausage Spice Blend for 5 lb., or check out more recipes here: https://umaidry.com/blogs/recipes • The following blends are available from https://umaidry.com/collections/spices: • Soppressata, Pepperoni, Salami, Finocchiona, Landjaeger, Spanish Chorizo, Mettwurst, Summer Sausage • For more information, check out: • umaidry.com • drybagsteak.com • DryAgePro.com • ArtisanMeatKit.com
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