No. 520 Mettwurst Bologna Seasoning

No. 520 Mettwurst Bologna Seasoning

SFr. 0.00

Make authentic German Mettwurst with our skillfully blended Mettwurst Seasoning. The flavor to this boldly spiced sausage is enhanced by curing and smoking.

  • Often mixed with raw minced pork. Sometimes with the addition of veal or beef.
  • Made similar to ring bologna.
  • .65 Lb. B Unit for 25 lbs. of meat
  • Comes complete with Maple Cure


        Spices, Salt, Dextrose and Sodium Erythorbate (2.10%).


        (For 12-1/2# Batches Divide Following By 1/2) 

        You will need:

        • 10# Extra Lean Beef Trims or Wild Game & 15# Pork Trims
        • 2 to 3 Cups Distilled Water

        Suggested Procedure: Grind all meat through 3/8" plate. Mix water, cure and seasoning. Add to meat and mix for about 3-5 minutes until meat becomes tacky. Stuff into 40-43mm Beef Rounds.

        Smoking Procedure: Preheat smoker to 100 degrees F. Hang rings on smoke sticks with no parts touching. Insert probe into center of one ring. Keep at this temperature for 1 hour with dampers wide open. Add 1 full pan moistened sawdust and turn on smoke burner. Close top damper to 1/4 open, bottom damper 3/4 open. After 1 hour raise temperature to 170 degrees F. When internal temperature reaches 156 degrees F turn off temperature control. Remove Mettwurst and put in cold water bath for 20 minutes and remove to cooler.