Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: Admin2 on March 05, 2013, 08:50:02 PM
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This is the place!
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Cool!
Thanks T.
Boy do I have lots to post.
Lumpy
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Looing forward to them!
David
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Oh i dont know
Secret sausage recipes :o
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Oh i dont know
Secret sausage recipes :o
Just like - some of us "don't" have pictures of nepas in compromising situations with farm animals...... ;) :D :D :D
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Oh i dont know
Secret sausage recipes :o
Just like - some of us "don't" have pictures of nepas in compromising situations with farm animals...... ;) :D :D :D
(http://i868.photobucket.com/albums/ab242/nepas1/beth-down-aug-2nd-06.jpg)
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Thats my Daaaaaaad :D
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Easy no cure required.
For 5 lbs of Swiss Bratwurst
3 lbs lean pork
1.5 lbs pork butt
1/2 lb pork fat
OR
Use 5 lbs of pork butt ground thru medium plate 1x
1.5 T salt
2 T fresh chopped parsley
1 T white pepper
1 T onion powder
2 t ground mace
2 t nutmeg
1 t ground ginger
2 cup bread crumbs (un seasoned)
1 cup water
1 cup powdered milk (helps in the binding of the ground meat) Mix with the water
Hog or sheep casing (for authentic swiss brats, sheep casings are used)
These can also be made into patties.
Combine all ingredients and mix well.
Make a small test patty and fry it, Make any (spice) adjustments to the recipe before stuffing.
If you have venison or elk (ahem, ahem) you can sub for the pork with this amount. 4 1/4 lbs venison/elk and 3/4 lb beef fat (73/27 GB will work also)
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"If you have venison or elk (ahem, ahem) you can sub for the pork with this amount. 4 1/4 lbs venison/elk and 3/4 lb beef fat (73/27 GB will work also)"
Now that's funny! ;D
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Oh i dont know
Secret sausage recipes :o
Just like - some of us "don't" have pictures of nepas in compromising situations with farm animals...... ;) :D :D :D
God Help Me!
Almost aspirated a whole glass of wine!
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My new frying pan
(http://i246.photobucket.com/albums/gg110/lumpysphotos/Paris2011058.jpg)
Actually it was at a Christmas market in Paris last year.
As soon as I saw it, I thought of Rick ;D
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Oh i dont know
Secret sausage recipes :o
Just like - some of us "don't" have pictures of nepas in compromising situations with farm animals...... ;) :D :D :D
God Help Me!
Almost aspirated a whole glass of wine!
Sorry L.A....."The Devil made me do it".....(Geraldine Jones, of the Flip Wilson show 1970-1974)
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Oh i dont know
Secret sausage recipes :o
Just like - some of us "don't" have pictures of nepas in compromising situations with farm animals...... ;) :D :D :D
(http://i868.photobucket.com/albums/ab242/nepas1/beth-down-aug-2nd-06.jpg)
I think I see a little family resemblance Rick.....of course the goat denied it.......
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My new frying pan
(http://i246.photobucket.com/albums/gg110/lumpysphotos/Paris2011058.jpg)
Actually it was at a Christmas market in Paris last year.
As soon as I saw it, I thought of Rick ;D
I just want one these but would have to use it outside.
Thats real cool there Lumpy
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Frying pan?? Looks like a bath tub for little people!
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Tips
When stuffing i run the meat to the end of the tube, Much easier to slide casing on when i use sheep casing.
When soaking fibrous casings add 1 T of salt to the water
When soaking natural casings, put a slice of lemon in the water.
For the more adventurous, When soaking natural hog casing stick your finger in the end and invert the casing inside out. Massage the casing in the palm of your hand......Try it :D
Ok thats all the tips for today boys-n-girls
(http://i868.photobucket.com/albums/ab242/nepas1/icons/sausage.gif)
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Thank you Obi-Wan Kenobi ;D
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Awesome Tips!!
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Tips
When stuffing i run the meat to the end of the tube, Much easier to slide casing on when i use sheep casing.
When soaking fibrous casings add 1 T of salt to the water
When soaking natural casings, put a slice of lemon in the water.
For the more adventurous, When soaking natural hog casing stick your finger in the end and invert the casing inside out. Massage the casing in the palm of your hand......Try it :D
Ok thats all the tips for today boys-n-girls
(http://i868.photobucket.com/albums/ab242/nepas1/icons/sausage.gif)
priceless advice! I am so ready to get back into charcuterie!