Kent Butcher Supply



  • 25# Pork Butt or Shoulder Meat (30% Fat, 70% Lean)
  • 12 oz. pkg. Kent Metwurst
  • 1# Kent 412 Mix
  • 1 oz. Kent Super Cure
  • 2# Water


25# Batch

  1. Mix Pork, Kent 412 Mix, Super Cure and Metwurst Seasoning.
  2. Grind once through 3/16″ or 1/8″ plate. Add water gradually while grinding.
  3. Mix by hand until product is well bound (Tough & Sticky).
  4. Stuff into beef rounds.
  5. Hang overnight in cooler.
  6. Place in smokehouse and smoke in moderate house until chestnut golden brown.
  7. *This product must be slowly cooked for 20 minutes before eating. *(Cooking too fast breaks the skin)

Kent Butchers' Supply Co.

4265 Spartan Industrial Drive SW
Grandville, MI 49418

*Note: While the above formula and/or process is both accurate and feasible to the best of our knowledge, Kent Butchers’ Supply Co. accepts no responsibliity for product failure or lack of acceptance.