Salmon Metka Sausage is made with beef and bacon

Salmon Metka Sausage (Metka Łososiowa) is made with beef and pork bacon. There is no salmon inside though the name might imply it. Metka sausage is a traditional sausage which is cold smoked and not cooked. Certain Polish meat products that call for an addition of bacon or backfat to meat have the salmon nickname added. For instance, Smoked Pork Loin-Salmon Style. The reason is that the loin is the best and the longest meat piece remaining in the shape of a salmon. Both pork loin and salmon are very popular in Poland and are considered delicasies. All those products are cold smoked and not cooked. When properly made, metka sausages can be spread with a knife like butter.

1.	meat selection	Beef, Grade II or III 1 kg (2.2 lb) Pork Bacon 4 kg (8.8 lb) Meat total : 5 kg (11 lb) more on meat selection in Meat Classification	salt pepper paprika (Spanish) nutmeg Cure #1	110-120 g 8.5g 5 g 3 g 12.48 g	3.9-4.6 oz 0.30oz 0.18 oz 0.11 oz 0.44 oz	6-7 Tbs. 4 tsp 2-1/3 tsp 1-1/2 tsp 2 tsp
	ingredients
2.	curing	Cut meat and bacon into 2" (5-6 cm) cubes. Mix diced meats with all salt, and Cure #1. Pack tightly in a container and cover with a clean cloth. Keep for 48 hours at 38º-42º F, (6º-8º C) or in refrigerator.
3.	grinding	Grind beef and bacon at least two times through a 1/8" (2 mm) plate. Add remaining ingredients to meat during grinding.
4.	mixing	Mix everything together. Do not add water. Taste your sausage, there is still time for changes.
5.	stuffing	Stuff tightly into 38-40 mm hog casings. You can use 40 mm synthetic-fibrous casings. Make 8"-10" long links. Using butcher's twine make a 4"-5" long loop at one end for hanging.
6.	drying	Hang for 12 hours at 50º F (10º C) and 85-95 % humidity.
7.	smoking	Smoke with cold smoke (below 77º F, 25º C) until gold-brown color is obtained. That should take 10-12 hours. Periodically re-arrange smoke sticks for even smoke distribution.
8.	cooking	none
9.	cooling	Cool down to less than 53º F (12º C).
10.	storing	In refrigerator.