Mett - Would you? Could you?

[SmokinEdge]

This is just raw ground meat with onion, salt and pepper, served on a slice of bread as I remember it.

Yup, I get that. I’m just saying if you did add another safety hurdle like fermentation or vinegar I’d be ok with it.

After all salami is technically raw, but has salt, cure and fermentation and drying. I love that stuff.

 

[DougE]

Yup, I get that. I’m just saying if you did add another safety hurdle like fermentation or vinegar I’d be ok with it.

After all salami is technically raw, but has salt, cure and fermentation and drying. I love that stuff.

Right there with you! I've seen people eat it with no issues at all, but I find it hard to consider eating raw ground meat.

 

[jcam222]

I can't get with anything called hack-a-peter LOL

 

[normanaj]

The only raw anything that'll go down my throat are little necks and oysters.Though admittedly I do like a really rare steak if it's good quality.

 

[ghostguy6]

Mett? Not me, either. I'll eat pink pork, but raw...nope. Maybe something psychological, but...

Anyway, as for raw beef either chopped or ground, that's called beef tartare, or steak tartare. I have eaten that and do like it. There again, maybe something psychological.

I remember a No Reservations episode one time where Anthony Bourdain ate chicken sashimi (raw chicken), known as torisashi in Japan, at a restaurant there. Supposedly the chickens were specially raised and butchered in a way that made it safe. There again, not me...

I have had chicken sashimi before. It was made from some chicken called a blue foot chicken. Supposedly each one goes through rigorous testing before it can be sold. It didn't taste bad but not great either. The texture really throws it off for me.

As for Mett- doesn't it have a relatively high salt content to it? Being that it is primarily a German dish I wouldn't be supersized to find out there are relatively high standards that need to be adhered to when making the dish. Is there a protocol that says you need to use deep frozen pork similar to sushi grade fish?

I eat Teewurst all the time. Some smeared on rye bread with a few pickles. It is basically just another form of Mettwurst.

 

[SmokinEdge]

Marianski has a whole chapter (5) in his book “Polish Sausage” that is for the most part all recipes of raw uncooked sausage, he does use cure #1 in all and plainly state’s refrigerator temperatures if not dried, but even some of the dried versions in that chapter are only 13% weight loss.

Also I’m assuming he is also considering natural fermentation that occurs naturally in those European regions.

 

[texomakid]

While on a crew change in Libreville, Gabon in 1991 one of the guys I was with ordered the Hamburger tartar at the hotel restaurant. None of us had a clue what was going to be served. We all fell out when they brought the plate of raw hamburger meat out. You can't take Rednecks anywhere

He sent it back

 

[Smoking Allowed]

No way, no how, not me and I consider myself an adventurous eater