While many of your salami recipes are displayed in the various videos and on the handy cards (thank you) enclosed in your salami kits, I can’t seem to find the recipe for your Mettwurst/Dauerwurst product. Any ideas?
Well, I made it today–with the spice packet. However, neither the video, or anything else, explains how much kosher salt or instacure #2 to use in this Mettwurst recipe. So, I used the soppressata recipe (for lack of a better alternative) and pray that will do the trick. The videos you have are all great, however, this one needs to be modified to include the proper amounts of both of the aforementioned ingredients.
This video was intentionally demonstrating the use of spice blends and pre-measured Salt/Instacure Mix for a 5 lb batch. We demonstrate in other videos the use of 3% salt and 0.25% instacure, but believe it or not we get many calls when people have no idea how to calculate 3% of something or never mind 0.25% of anything, especially when they use pounds and ounces. Thus, we developed the Salt/Instacure Mix for 5 lb batch. No algebra involved. The video is basically showing that you can just mix pre-made packets and get this result. Its sort of the Betty Crocker version of dry sausage making.
Used Morton’s Corse Kosher Salt. And at 22 tsp, I think (based on their website) I added too much.
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