MIX YOUR OWN SEASONING
COUNTRY STYLE METTWURST
INGREDIENTS FOR 25 LB. MEAT:
2 Tbsp. Ground Nutmeg
2 ½ Tbsp. Ground White Pepper
2 ½ tsp. Ground Celery Seed
2 ½ Tbsp. Ground Allspice
2 ½ tsp. Marjoram
1 ½ tsp. Ground Caraway Seed
2 ½ tsp. Ground Coriander
2 oz. Sugar or Dextrose
4 ½ tsp. Whole Mustard Seed (optional)
10 oz. Salt
2 to 3 Cups of Distilled Water
1 oz. Pink Speed Cure
MEAT:
15 lbs. Pork Trimmings
10 lbs. Beef Trimmings
Grinding and Mixing:
Grind all meat through 1/8" grinder plate, add cure to water and mix into
meat. Add all other ingredients and mix thoroughly. Add 2 lbs. of ice
water and mix again. Sausage is now ready for stuffing.
Stuffing:
Stuff meat into beef rounds (a type of casing) tying ends together and
hang on sticks or rods to dry. Hang at room temperature for 2-3 hours.
Follow instructions for smoking Mettwurst on page 17.
Same as Ring Bologna.
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Summary of Contents for PK 100 Smoker 'N Roaster
Page 4: ...BURNER DRIP PAN INSTALLED Figure 2 ...
Page 13: ...CLEANING RECORD DATE STICKS SCREENS DRIP PAN INSIDE SMOKER BY WHO 7 ...
Page 16: ...10 ...
Page 46: ......
