stanjk
Smoke Blower
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.
And now....BRAUNSCHWEIGER!
- Thread starter couger78
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
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
Last edited:
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
Tom
- May 12, 2011
- 22,172
- 7,150
Here's one I did for last years throwdown.The mustard on rye I'm okay with, but you lost me on the limburger and onion.
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.
fwismoker
Master of the Pit
doctorsteelhead
Newbie
- Sep 2, 2013
- 5
- 10
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 ?
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 ?
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
- Nov 15, 2012
- 1,025
- 105
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
doctorsteelhead
Newbie
- Sep 2, 2013
- 5
- 10
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.
Guess i could try erythorbate.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 57
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 42
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
