Fine Spreadable Teewurst

Cool meat and fat to -2 to 0°C. Coarsely pre-grind shoulder and belly (6mm), grind fat separately through the 3mm plate. Chill everything for 30 minutes.

Grind meat and fat together twice through the 2mm plate to achieve the typical fine, creamy texture. Keep core temperature of the mixture below 4°C at all times, rechill if necessary.

Add curing salt, all spices, rum and starter cultures to the meat mixture. Knead intensively or briefly mix in a bowl cutter until a homogeneous, glossy and creamy mass has formed.

Fill the mixture into pork casings caliber 38/40 or suitable synthetic casings. Fill loosely as the mixture will expand slightly. Twist and tie into sausages of 150-200g each. Cool immediately.

Ferment sausages at 20°C and 88-92% relative humidity for 12-16 hours. Teewurst only requires a short fermentation as it should remain spreadable and must not dry out too much.

Cold smoke with beech wood once for 6-8 hours at 16-18°C. The Teewurst should only receive a light smoky flavor and a delicate light-brown coloring, not be intensively smoked.

After smoking, mature at 10-12°C and 75-80% humidity for 3-4 days. The Teewurst is ready when it has an even color, smells pleasantly of smoke and spices, and spreads creamily on bread.