Schmierwurst (German Spreadable Sausage)
Experience a delightful journey into German charcuterie with Schmierwurst, a rich and flavorful spreadable sausage, perfect for freshly baked bread.
Experience a delightful journey into German charcuterie with Schmierwurst. This spreadable sausage combines the rich flavors of seasoned pork, garlic, and a hint of spice, all enhanced through fermentation and a perfect touch of cold smoke. It’s ideal for spreading on freshly baked bread, offering a luxurious taste of traditional German culinary craftsmanship.
Ingredients
🥩 1000g Pork Shoulder
🐖 600g Pork Lard
🧂 32g Cooking Salt
🧄 40g Crushed Garlic
🧂 4g Curing Salt #1
🍬 8g Dextrose
🌶️ 3.2g Paprika
🌶️ 3.2g Cayenne Pepper
🥄 1 dessert spoon Bactoferm T-SPX Culture
💧 1/4 cup Water
🌾 Pork Casings
🌲 Wood Chips - Masterbuilt Applewood Smoker Chips
Instructions
1- Prepare Meat:
- Dice the pork shoulder and pork lard into small, manageable pieces.
2- Chill Meat:
- Freeze the diced meat and lard for 1 hour to ensure optimal texture during grinding.
3- Prepare Starter Culture:
- Combine 1 dessert spoon of Bactoferm T-SPX culture with 1/4 cup of water.
- Allow it to activate for 30 minutes.
4- Grind Meat:
- Using an electric meat grinder with a 3mm fine disc, grind the chilled pork shoulder and lard twice for a fine texture.
5- Mix Spices:
- In a bowl, thoroughly combine cooking salt, crushed garlic, curing salt #1, dextrose, paprika, and cayenne pepper.
6- Combine Ingredients:
- Add the mixed spices and the activated starter culture to the ground meat.
- Knead by hand for 5 minutes until the mixture is cohesive.
7- Stuff Sausages:
- Fill pork casings with the seasoned meat using a handheld sausage stuffer.
8- Ferment:
- Hang the sausages in a controlled environment set at 20-25°C with 80-90% humidity for 3 days.
9- Cold Smoke:
- Utilize an unplugged electric smoker with a DIY smoke generator.
- Fill with Masterbuilt Applewood chips.
- Ignite using a butane torch and cold smoke the sausages for 6 hours.
10- Final Preparation:
- Refrigerate the sausages for 12 hours.
- Re-grind the smoked sausages for a spreadable consistency.
- Chill further if necessary to let flavors meld.
Prep Time: 1.5 - 2 hours
Chill Time: 1 hour
Fermentation Time: 3 days
Smoking & Final Prep Time: 18 hours
Total Time: Approx. 4 days
Servings: Varies; generally meant for multiple servings as a spread
Equipment: Chef's knife and white cutting board, Green mixing bowl, Digital kitchen scale, Electric meat grinder (3mm disc), Glass for diluting culture, Handheld sausage stuffer, Humidifier and humidity/temperature sensors, Refrigerator as fermentation chamber, Masterbuilt electric smoker, DIY smoke generator with metal components, Aquarium air pump, Metal tongs, Butane torch lighter
Cooking Tips:
- Ensure meat is very cold before grinding to achieve the perfect texture.
- Double grinding enhances the smoothness of the sausage mixture.
- Maintain precise temperature and humidity for fermentation using sensors.
- A homemade smoke generator provides effective cold smoking without cooking the sausage.
- Consume within 5 days or freeze for later use.
#Hashtags
#german #sausage #charcuterie #schmierwurst #spreads #culinary #smoking #authentic #fermented
CASA DI PUCCI: https://www.youtube.com/@casadipucci
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