Teewurst

Teewurst is a German spreadable sausage.

Meats Metric US
beef 200 g 0.44 lb.
lean pork 300 g 0.66 lb.
bacon 250 g 0.55 lb.
back fat 250 g 0.55 lb.

Ingredients per 1000g (1 kg) of meat

salt 23 g 4 tsp.
Cure #1 2.5 g ½ tsp.
dextrose (glucose), 0.3% 3.0 g ½ tsp.
white pepper 3.0 g 1½ tsp.
allspice 1.0 g ½ tsp.
dark rum 5 ml ½ tsp.
T-SPX culture 0.12 g use scale

Instructions

  1. Grind all meats through ⅛” (3 mm) plate. Re-freeze meats and grind again twice. You may grind once and then emulsify in the food processor without adding water. Add all ingredients, starter culture included, during this step.
  2. Mix all together.
  3. Stuff firmly into 40 mm beef middles or fibrous casings. Form 8-10” (20-25 cm) links.
  4. Ferment for 48 hours at maximum 18º C (64º F), 75% humidity.
  5. Apply cold smoke for 12 hours at 18º C (64º F).
  6. Store in a refrigerator.

Notes

Cold smoking is drying with smoke and it is not a continuous process. A thin smoke is applied for about one hour, then the sausage “rests” for one hour. The cycle is repeated again and again.