- Feb 21, 2015
- 2
- 10
New to the forum but been knockin around for 70 years and a few days. Have a smokin Tex smoker and a desire to make mettwurst. Grew up in Wi and loved the field and stream activities. First tries making mett were less than steller. Got plenty of seasoned coarse ground venison/pork blended with the recipe ingredients in the freezer (4-ten pound bags). Taste great fresh pan fried. Lacking the processing confidence to safely create a cold smoked mettwurst that can be eaten without cooking. krik