Metka Sausage is cold smoked & not cooked & metka sausage can be spread with a knife

Metka Sausage is cold smoked and not cooked sausage and when properly made metka sausage can be spread with a knife like butter. The sausage derives its name from German Mettwurst Sausage. Metka sausages were not cooked and they were less popular in summer months due to higher temperatures. With advent of refrigeration the storing problem has been eliminated.

1.	meat selection	Beef (low grade) , Grade IV, 2 kg (4.4lb) Pork (butt), Grade II, 3 kg (6.6 lb) Meat total : 5 kg (11 lb) more on meat selection in Meat Classification	salt pepper paprika (Spanish) sugar Cure #1	120 g 5g 5 g 10 g 12.48 g	4.6 oz 0.18oz 0.18 oz 0.35 oz 0.44 oz	6-2/3 Tbs 2-1/3 tsp 2-1/3 tsp 2 tsp 2 tsp
	ingredients
2.	curing	Cut all meats 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 24 hours at 38º-42º F, (6º-8º C) or in refrigerator.
3.	grinding	Grind beef and pork at least two times through a 1/8" (2 mm) or 3/16" (3 mm) plate.
4.	mixing	Add to meat all remaining ingredients and mix everything well together until feels gluey. Taste your sausage, there is still time for changes.
5.	stuffing	Stuff tightly into 36-40 mm hog casings and make round links 16"-28" (45-70 cm) long. You can use 40 mm synthetic-fibrous casings but make straight links 8"-10" long. Using butcher's twine make a 4"-5" (10-12 cm) long loop at one end for hanging.
6.	drying	Hang for 1-2 days at 35º-42º F, (2º-6º C) and 85-90 % humidity.
7.	smoking	Smoke with cold smoke (below 77º F, 25º C) for 1-2 days until brown-reddish color is obtained. 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.