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Schweinebauch - Page 5

post #81 of 99
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

I'd still be all over it! We're most of the olives in one log over the other?


Not sure if it was Hoity Toit or Nepas, but one of them showed how they did it.


Both logs had olives just not consistently through out.


Smoke away!!!
post #82 of 99
Thread Starter 
All packed up

b9f359d0d789445e586d7d4df8f35e62.jpg

a36ae60c0f55fba509c2c4de43616e5e.jpg


Smoke away!!!
post #83 of 99
The one in the center, it's headed for Texas, right?
post #84 of 99
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

The one in the center, it's headed for Texas, right?

I think I ate that package already!
post #85 of 99
Quote:
Originally Posted by dirtsailor2003 View Post

I think I ate that package already!

Crap, again? We gotta work on this... biggrin.gif

Seriously, excellent work on all of this!
post #86 of 99
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post


Crap, again? We gotta work on this... biggrin.gif

Seriously, excellent work on all of this!

:ROTF

 

Thanks again!

post #87 of 99

What in incredible thread and smoke. A new dish, great qview, lots of fun. Bravo!

 

Points for setting the bar higher.

 

Disco

post #88 of 99

I showed a picture of the stuffed bacon and my wife kinda just dropped her jaw and said "your going to learn to make that right"...yes ... yes I am

post #89 of 99
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

What in incredible thread and smoke. A new dish, great qview, lots of fun. Bravo!

 

Points for setting the bar higher.

 

Disco

Thank you Disco! Just trying to keep up with you and the other smoke masters!

post #90 of 99
Thread Starter 
Quote:
Originally Posted by BenA View Post
 

I showed a picture of the stuffed bacon and my wife kinda just dropped her jaw and said "your going to learn to make that right"...yes ... yes I am

Not a hard thing to make. Just takes time. Follow this thread and the bacon making thread and you'll be set!

post #91 of 99

Real nice job with that DS. Thought it's been a while, I've had Schweinebauch, or more appropriately, Gefuellte Schweinebauch, several times though I never had it mated with mortadella. Sounds like an excellent match, however. I've never attempted to make it myself, but your thread just may inspire me to do so.

 

I can't speak for the rest of the country, but it's a popular dish in restaurants and homes in Southwest Germany. Although you can stuff the belly with essentially anything that appeals to you, the most common version I've encountered is a belly stuffed with ground meat (typically veal), smoked ham chunks, chopped onion, spices, and herbs, predominately marjoram. Another big mover, especially around the Holidays, is stuffed with sauerkraut, and diced fruit such as pear, apple, etc.

 

Though a few leave it open as you did, it's typically stitched closed then braised over low heat for a few hours followed by a high heat sear to crisp it up. Your choice to smoke it seems ideal.

 

The mortadella from the chubs looks pretty darn good also.

 

Very nice job on all fronts. Congrats.

post #92 of 99
Thread Starter 
Quote:
Originally Posted by dls1 View Post
 

Real nice job with that DS. Thought it's been a while, I've had Schweinebauch, or more appropriately, Gefuellte Schweinebauch, several times though I never had it mated with mortadella. Sounds like an excellent match, however. I've never attempted to make it myself, but your thread just may inspire me to do so.

 

I can't speak for the rest of the country, but it's a popular dish in restaurants and homes in Southwest Germany. Although you can stuff the belly with essentially anything that appeals to you, the most common version I've encountered is a belly stuffed with ground meat (typically veal), smoked ham chunks, chopped onion, spices, and herbs, predominately marjoram. Another big mover, especially around the Holidays, is stuffed with sauerkraut, and diced fruit such as pear, apple, etc.

 

Though a few leave it open as you did, it's typically stitched closed then braised over low heat for a few hours followed by a high heat sear to crisp it up. Your choice to smoke it seems ideal.

 

The mortadella from the chubs looks pretty darn good also.

 

Very nice job on all fronts. Congrats.

Thank you! I considered stitching it up, but I couldn't find my trussing needle. The mortadella pairs well with it!

post #93 of 99
Thread Starter 
Well decide to try something different. The rye and mustard is really good. Why not do breakfast for dinner?

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c829f508344c56a562aa2aeebf4f615d.jpg

06138186dfb4cc0e912f8b355a7d8126.jpg


Smoke away!!!
post #94 of 99
Now you are just bragging.
post #95 of 99

Qview is good today...

post #96 of 99
Thread Starter 
Quote:
Originally Posted by BenA View Post
 

Qview is good today...

It was tasty!

post #97 of 99
Thread Starter 
Probably time to make another hunk of this soon. Hmmm going to have to send the wife on a girls weekend!
post #98 of 99
I don't blame you! I'll have to add this to my list.
post #99 of 99
Thread Starter 
It's tasty stuff and doesn't last long!
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