Up Next Mettwurst Rings

[BGKYSmoker]

 
Looking really good!

Are you going off weight loss or feel on this batch?

Naaaa

Just squeeze and taste.

Way to lazy to do weights  

 

[crankybuzzard]

 
Naaaa

Just squeeze and taste.

Way to lazy to do weights  

Now there is a perfect reason for me NOT to rush into the dry cure game!  

Hmm, smells good, tastes good, must be done!

 

[dirtsailor2003]

 
Looking really good!

Are you going off weight loss or feel on this batch?

With all the sausage he's been making lately I highly doubt it. More like It looks good lets eat!

 

[BGKYSmoker]

These are close so in a brown bag they go for a few more days.

mettringz.jpg

• BGKYSmoker
• Dec 23, 2016

mettringz1.jpg

• BGKYSmoker
• Dec 23, 2016

 

[mr crab]

Look awesome

 

[crankybuzzard]

Yeah, those are going to be great.

 

[hoity toit]

[h5]Nepas, could you post your recipe on Mettwurst Rings. I would like to make this using some venison. What % venison to pork trimming is best. I have made Landjaeger before so i have confidence in making fermented wurst. Thanks[/h5][h5]  [/h5][h5]HT[/h5]

 

[BGKYSmoker]

 [h5]Nepas, could you post your recipe on Mettwurst Rings. I would like to make this using some venison. What % venison to pork trimming is best. I have made Landjaeger before so i have confidence in making fermented wurst. Thanks[/h5][h5]  [/h5][h5]HT[/h5]

HT

If you google you know who i used his recipe but changed it a bit. Elk and poke and a tad of cardomon.