Baconologist
I think your right it looks like the bratwurstschnecken.
Search found 361 matches
- Wed May 09, 2012 00:46
- Forum: Sausages
- Topic: [GER] Bratwurstschnecken - Wally's German White Sausage
- Replies: 9
- Views: 10739
- Wed May 09, 2012 00:36
- Forum: Sausages
- Topic: [GER] Bratwurstschnecken - Wally's German White Sausage
- Replies: 9
- Views: 10739
- Wed May 09, 2012 00:17
- Forum: Other products
- Topic: [USA] Wally's Perfected Prosciutto
- Replies: 28
- Views: 18656
- Mon May 07, 2012 23:12
- Forum: Recipes from around the world
- Topic: [USA] "Sauerruben" (Fermented Turnips)
- Replies: 6
- Views: 7183
- Mon May 07, 2012 22:51
- Forum: Sausages
- Topic: [USA] Habanero And Asiago Summer Sausage
- Replies: 6
- Views: 5766
- Mon May 07, 2012 22:48
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 478222
- Mon May 07, 2012 02:56
- Forum: For beginners
- Topic: Is what I did safe
- Replies: 12
- Views: 7892
Remember our ancestors preserved meats of all types for hundreds of years using loads of salt, this is why they spent most of their day looking for a watering hole. One question asked, can I cure meat without curing salts? Sure, but I would not recommend heating the product at a low temperature belo...
- Sat May 05, 2012 02:01
- Forum: Other products
- Topic: Marinating meat for sausage
- Replies: 13
- Views: 10110
- Sat May 05, 2012 01:52
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 478222
- Sat May 05, 2012 01:22
- Forum: For beginners
- Topic: Brisket to Pastrami
- Replies: 9
- Views: 5737
- Sat May 05, 2012 00:43
- Forum: For beginners
- Topic: Brisket to Pastrami
- Replies: 9
- Views: 5737
- Fri May 04, 2012 23:21
- Forum: For beginners
- Topic: Brisket to Pastrami
- Replies: 9
- Views: 5737
Nuynai I would slather that brisket with your favorite BBQ seasoning/rub, let it set in the fridge over night and drop it in the smoker at 225 degrees for a few hours until done. I bet it would be ideal sliced thin on a sandwich roll with your favorite BBQ sauce and cole slaw on the side. Wow I can ...
- Thu May 03, 2012 11:14
- Forum: Dry Cured Meats and Sausages
- Topic: Make Yourself Some Great Sopressata!
- Replies: 16
- Views: 31443
Cab I agree with CW running close or a few degrees below is ok, humidity during the first week is key, especially during the fermentation process, usually the first 72 hours is key on the outcome your product. Another note, from the time after the product is stuffed to the fermentation step, let the...
- Thu May 03, 2012 02:49
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 588443
- Thu May 03, 2012 02:45
- Forum: Other products
- Topic: Pickled pigs feet
- Replies: 7
- Views: 5684