Here's my recipe for Teewurst:
5 lb Pork Butt______________________________________2268g
3 lb lean Beef (not ground beef)_______________________1361g
3 lb Bacon________________________________________1361g
3 lb Pork back fat__________________________________1361g
Spices:
2.1% Kosher salt (Do not calculate wt. of bacon which has salt)________108.0g
0.265% Cure #1_____________________________________________16.8g
0.3% Dextrose (for the culture)_________________________________19.1g
0.3% White pepper, ground____________________________________19.1g
0.1% Allspice, ground__________________________________________6.3g
0.08% Paprika, sweet__________________________________________5.1g
0.05% Cardamom, ground_______________________________________3.2g
0.5% Dark rum________________________________________________32g
0.0126% T-SPX starter culture___________________________________0.8g
Use pork that has been frozen to prevent trichinosis: http://www.aphis.usda.gov/vs/trichinae/ ... _sheet.htm
Also, do not use ground beef which may have e.coli contamination.
Grind partially frozen beef, pork, bacon and fat back using 3mm plate. Then add all the spices except for the salt and cure #1. Do include the starter culture which has been mixed into 30 cc of distilled water with a pinch of dextrose added: let this sit for at least 15 minutes. Then add the rum and mix well.
Put back into freezer until almost frozen again. Depending on your food processor, divide the partially frozen mix (my food processor can do 1.5 lb at a time without too much trouble).
Place the divided mix into food processor (in my case 1.4 lb) and process for 1 to 1.5 minutes. Then add the appropriate percentage of salt and cure #1 mixture (in my case it was about 12.5g) while the food processor is running for another 30 to 45 seconds, which should result in a nice emulsified sausage.
Repeat the above until all of the meat has been emulsified.
Stuff into 1.5 to 2" fibrous casings, tying off at 8 to 10" intervals.
Incubate at 68°F with humidity at least 60% for 48 hours.
Place into smoker and smoke at intervals: active smoking for 1 to 2 hours followed by a non-smoke rest period of 1-2 hours. I did mine using 2 hours of smoke followed by 2 hours of no smoke and repeated this twice (total of 4 hours active smoke). Never let the temperature get above 80°F while smoking. Traditionally beechwood is used for smoking with some juniper berries or juniper twigs added. Todd Johnson of http://www.amazenproducts.com/ was kind enough to send me some beechwood sawdust. I added some juniper berries to this and smoked the teewurst. This is the traditional smoke for this product but one could use apple or maple with almost the same results.
After smoking is done, leave in smoker for another 8 hours at 68°F after which it is placed into refrigeration or freezer.
Great on German bread or crackers. Hope you enjoy this as well as I do. Thanks for looking.
Ground using 3mm plate and then mixed with everything except salt and cure 1:
Ready to emulsify partially refrozen mixture:
After processing and adding the salt/cure #1 mixture it looks kinda sad:
After stuffing and smoking (with rest period) it looks like this:
And finally, here's some of the teewurst on crackers:
Please note a few safety rules regarding cold-smoked, raw, emulsified and spreadable sausages such as Mettwurst and Teewurst. Folks, this is a raw product containing pork. Please be sure to use only "certified" pork. Simple freezing absolutely does NOT destroy trichinella spiralis. Pork must be cryogenically or "deeply" frozen for a prescribed amount of time in order to be safe. 
