For all your Food Industry needs, Wholesale and Retail
email: sales@mblsa.com.au ph: (08) 8262 8637
Mettwurst
Product Ingredients
50kg Meat (approx 1/3 lean beef, 1/3 lean pork, 1/3 fatty pork)
547315 1.6kg MBL Mettwurst Readymix
320697 60g Kuritkwik
324244 300g GDL (Glucono-delta-lactone)
376954 50 Mettwurst casings
Optional: 1 large garlic (chopped) to 20kg of meat
2 to 4g per kg of cracked black pepper (130445)
Method
Meat must be very cold, near frozen, as the finished mix should not exceed 5 C at the time of stuffing.
Mince all meat through a 9mm plate, mix in all ingredients and mince again through a 4mm plate.
Stuff immediately into fibrous casings.
Hang into fridge overnight and cook next day or at a later time. Do not cook the same day as made.
Cooking
To produce an excellent cured colour, flavour and keeping qualities the temperature of the Mettwurst must be slowly raised to 65C.
The best method using a SmoKing oven is as follows-
Set oven temperature at 55C and with door ajar dry mettwurst until touch dry.
Smoke for 3 to 4 hours oven temperature 55C.
After smoking place the oven probe into a Mettwurst and cook at 70C with no water spray until an internal temperature of 65C is achieved. Hold at this temperature for a further 10 minutes.
Remove from oven and shower for a minute or two to stop the cooking process then leave to dry.
Once the Mettwurst has cooled it should be placed in the refrigerator.
If wishing to vacuum pack, keep the Mettwurst hanging outside the refrigerator overnight and pack before refrigerating.
This method will produce a cooked Mettwurst of excellent quality with a weight loss of about 5%. By individual vacuum packing in sleeves any further weight loss will be prevented.
Store under refrigeration.
This information is supplied as a guide for trial and experimentation purposes only. No guarantees are assumed or implied.
Do you have a great meat or baking recipe? We would love to add it to our recipes page.
Just email your name and recipe to sales@mblsa.com.au
Product Ingredients
50kg Meat (approx 1/3 lean beef, 1/3 lean pork, 1/3 fatty pork)
547315 1.6kg MBL Mettwurst Readymix
320697 60g Kuritkwik
324244 300g GDL (Glucono-delta-lactone)
376954 50 Mettwurst casings
Optional: 1 large garlic (chopped) to 20kg of meat
2 to 4g per kg of cracked black pepper (130445)
Method
Meat must be very cold, near frozen, as the finished mix should not exceed 5 C at the time of stuffing.
Mince all meat through a 9mm plate, mix in all ingredients and mince again through a 4mm plate.
Stuff immediately into fibrous casings.
Hang into fridge overnight and cook next day or at a later time. Do not cook the same day as made.
Cooking
To produce an excellent cured colour, flavour and keeping qualities the temperature of the Mettwurst must be slowly raised to 65C.
The best method using a SmoKing oven is as follows-
Set oven temperature at 55C and with door ajar dry mettwurst until touch dry.
Smoke for 3 to 4 hours oven temperature 55C.
After smoking place the oven probe into a Mettwurst and cook at 70C with no water spray until an internal temperature of 65C is achieved. Hold at this temperature for a further 10 minutes.
Remove from oven and shower for a minute or two to stop the cooking process then leave to dry.
Once the Mettwurst has cooled it should be placed in the refrigerator.
If wishing to vacuum pack, keep the Mettwurst hanging outside the refrigerator overnight and pack before refrigerating.
This method will produce a cooked Mettwurst of excellent quality with a weight loss of about 5%. By individual vacuum packing in sleeves any further weight loss will be prevented.
Store under refrigeration.
This information is supplied as a guide for trial and experimentation purposes only. No guarantees are assumed or implied.
Do you have a great meat or baking recipe? We would love to add it to our recipes page.
Just email your name and recipe to sales@mblsa.com.au
