Baconologist
I think your right it looks like the bratwurstschnecken.

Maybe Weisswurst, this is referred to as a small white sausage. Not sure about the pin wheel thing.

Wally

Jan
Glad to hear you are giving this a go, don`t be bashful on adding the cracked pepper, but remember keep the pepper off the fat or skin of the ham as much as possible.
Let us know how things turn out!


Wally

Kevin
Do you ever take a break You sure are a busy feller!

Wally

TSMODIE
Nice work, looks tasty! Does the Habanero add much heat?

Wally

Kevin
Those look great, they would not last long here! Nice detailed work..

Wally

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...

Duck
No offence, you`re a quack, but in an entertaining / interesting way

Dick
Not sure if you realize this, but you have a tree branch growing out the side of your kitchen cabinet

Nuynai
Check out Bigguys Moosestrami's recipe sometime, it's the best! One of these days I'm gonna try it with a thick London broil beef steak, just for kicks!

Wally

Jim
Your suggestion sounds spot on bud! Nuynai go for it and let us know how it turns out!

Wally

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 ...

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...

Jim/Dick
What base in Germany where you stationed?

Wally

Ross
Most fifth graders I know, would rather eat chicken nuggets and french fries with ketchup