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No. 520 Mettwurst Seasoning

Regular price $ 8.99

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79 in stock

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SKU: 02-0157

Goes well with

Our Mettwurst Seasoning is a skillfully blended mix of robust spices and herbs to make authentic German Mettwurst. With this seasoning, the flavor is enhanced by curing and smoking, providing an intense, smoky flavor. 

  • Often mixed with raw minced pork. Sometimes with the addition of veal or beef.
  • Made similar to ring bologna.
  • .65 Lb. B Unit for 25 lbs. of meat
  • Comes complete with Maple Cure
  • Per Pound: Use 1 Tbsp + 3/4 tsp of seasoning + 1 3/4 tsp of Maple Cure

View 1 lb. Conversion Chart

How To Use

(For 12-1/2# Batches Divide Following By 1/2)

You will need:

  • 10# Extra Lean Beef Trims or Wild Game & 15# Pork Trims
  • 2 to 3 Cups Distilled Water

Suggested Procedure: Grind all meat through 3/8" plate. Mix water, cure and seasoning. Add to meat and mix for about 3-5 minutes until meat becomes tacky. Stuff into 40-43mm Beef Rounds.

Smoking Procedure: Preheat smoker to 100 degrees F. Hang rings on smoke sticks with no parts touching. Insert probe into center of one ring. Keep at this temperature for 1 hour with dampers wide open. Add 1 full pan moistened sawdust and turn on smoke burner. Close top damper to 1/4 open, bottom damper 3/4 open. After 1 hour raise temperature to 170 degrees F. When internal temperature reaches 156 degrees F turn off temperature control. Remove Mettwurst and put in cold water bath for 20 minutes and remove to cooler.


Spices, Salt, Dextrose and Sodium Erythorbate (2.10%).

Maple Cure: Salt, Maple Sugar, Sugar, Sodium Nitrite (0.84%), With Less Than 1% Glycerine (Prevents Caking).

Flavor Inspiration

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