Recent content by pwrwgnwalt

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  1. pwrwgnwalt

    Landjaeger for the first time - with pictures (QVIEW)

    Very nice process! Looks delicious, I am a long-time fan of LJ, and just tried my first batch in December (Cabelas mix). I may try the Kutas or Poli recipe next time... Great job!:yahoo:
  2. pwrwgnwalt

    Various sausages over the holidays (QVIEW)

    Hi DCURRY, Here's our recipe. If you are using elk 'burger' (already mixed with beef fat), it should be just fine. FRESH BRATWURST RECIPE 25 lb. recipe 5 lb. elk (or veal, or other lean meat. You can use more, up to 10 lb., adjusting pork to 15 lb. total) 7 lb. lean pork trim...
  3. First time Bacons

    First time Bacons

  4. pwrwgnwalt

    First time Bacons

    After a successful sausage-making holiday season, and having been enticed by comments of makin' bacon on this site, we decided to try some...  On January 22 (Thursday), we took the second step (the first being to buy the pork belly).. From my sausage post, here's an account of that day...
  5. Sorghum and Pepper Bacon.JPG

    Sorghum and Pepper Bacon.JPG

  6. P1170160.JPG

    P1170160.JPG

  7. Sorghum Bacon.JPG

    Sorghum Bacon.JPG

  8. Pepper Bacon.JPG

    Pepper Bacon.JPG

  9. Brined Bacon.JPG

    Brined Bacon.JPG

  10. P1170152.JPG

    P1170152.JPG

  11. Thurlami.2.JPG

    Thurlami.2.JPG

  12. pwrwgnwalt

    Various sausages over the holidays (QVIEW)

    Thanks Kyle; I'm with you on your thinking. I was going to go that route, but got an old (~ 1953) Frigidaire - by General Motors ! - range to experiment with... but now am thinking the two oven elements (each rated 3200 W at 236 volts) just aren't going to do it at 120v  (thus producing about...
  13. pwrwgnwalt

    Various sausages over the holidays (QVIEW)

    Thanks everyone; Busy evening putting our first Bacons together...  got a 14# whole skinless belly from local meat co., so we're doing 3 different kinds:   1)  4#  Cover Brine, plus injected with a mix of 1 cup Maple Syrup (the real stuff) + 2 cups brine solution.   2)  5#  Dry Cure -...
  14. Wursts.2.JPG

    Wursts.2.JPG

  15. Wursts.1.JPG

    Wursts.1.JPG

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