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And now....BRAUNSCHWEIGER! - Page 2

post #21 of 32

Great looking Braunschweiger! Can it be frozen with no ill effects? I'm the only one in the house that eats it and can't justify making just enough for myself (1 or 2 lbs) if it can't be frozen. Thanks for your reply in advance.

post #22 of 32
Thread Starter 
Quote:
Originally Posted by stanjk View Post

Great looking Braunschweiger! Can it be frozen with no ill effects? I'm the only one in the house that eats it and can't justify making just enough for myself (1 or 2 lbs) if it can't be frozen. Thanks for your reply in advance.

Any time a softer meat product is frozen, there's always a chance of the texture being affected. The key is speed in the freezing, Since most home freezers aren't cold enough (usually 0° to -2°F) to rapidly freeze meats (unlike a commercial-grade meat freezer (-25 to -40°F), theres going to be some moisture loss and slight change to the texture. My mother froze part of a braunschweiger chub, and thawed it at a later date. She said the texture was slightly drier (i.e. crumblier) —no surprise there—than the non-frozen she originally had. Still tasty, however,  she claimed. If you're planning on freezing the wurst, I would recommend vac-sealing first, for additional protection.

 

Kevin

post #23 of 32

Very nice thread Kevin, I'm thinking a nice thick slice of onion, limburger and mustard on rye would go very well with it. 

 

Tom

post #24 of 32
Thread Starter 
Quote:
Originally Posted by Mr T 59874 View Post

Very nice thread Kevin, I'm thinking a nice thick slice of onion, limburger and mustard on rye would go very well with it. 

 

Tom

The mustard on rye I'm okay with, but you lost me on the limburger and onionbiggrin.gif

post #25 of 32

I have to get some liver and make this...JJ

post #26 of 32
Quote:
Originally Posted by Couger78 View Post

The mustard on rye I'm okay with, but you lost me on the limburger and onionbiggrin.gif

 

Here's one I did for last years throwdown.

 

7) The Gasser :
A smoked Limburger cheese sandwich with brown mustard, red onion, sardines in mustard sauce topped with smoked Braunsweiger on a homemade dark rye bun. Served with a smoked spicy hot pickled egg on a bed of pickled onions and jalapeño peppers with a side of Korean kimchi.
 

td7.JPG

post #27 of 32

OH BOY...Sign me up!!!  I want some of that!   

post #28 of 32
Quote:
Originally Posted by FWIsmoker View Post

OH BOY...Sign me up!!!  I want some of that!   

 

Your signed up.  drool.gif

post #29 of 32
Hey floks im new to this site, I have a meat shop and make home cured and smoked sausages.
I traditionally use pork skin instead of gelatin for my binder in braunschweiger. But I cook it in liquid prior to grinding. But have brown spots w my cured meats.
Anyone try pre curing skins prior to cooking ?
post #30 of 32
Hey Doc, Welcome to SMF and were glad to have you aboard. Can you swing over to roll call and introduce yourself so we can give you a proper welcome....... http://www.smokingmeatforums.com/f/133/roll-call .......What type of cure are you using.................Joe
post #31 of 32
Quote:
Originally Posted by doctorsteelhead View Post

Hey floks im new to this site, I have a meat shop and make home cured and smoked sausages.
I traditionally use pork skin instead of gelatin for my binder in braunschweiger. But I cook it in liquid prior to grinding. But have brown spots w my cured meats.
Anyone try pre curing skins prior to cooking ?

 

Hi doctor,

 

I love that you are using pork skin instead of gelatin!  I make little roulades of pork skin filled with cheese/panko/herbs that I cook in a marinara sauce until tender.  I've made these many times, and the skin has always come out very soft and succulent.  The one time I tried this using cured & smoked skin, no amount of cooking would make the skin soft....it stayed tough.  I don't know if it was the curing or smoking process that fundamentally changed the properties of the skin, but one or both of them did. 

 

Anyway, looking forward to seeing your sausage posts!  Welcome to SMF!

Clarissa

post #32 of 32
Thanks for the hi ! still trying to figure the discoloration thing out. customers are used to seeing an all pink braunschweiger,
Guess i could try erythorbate.
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