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Stx_smokn_1hr_lg_zpsd5b3e872.jpg
- couger78
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- Album: Smoking snack sticks--hang em or lay em on the racks??
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First Time Making Sausage!!! Italian and Mexican Chorizo!!! Q-View...yup!
Clarissa, for sausages, the cheese I prefer to use is the exotic-sounding fromage régulier Kevin -
First Time Making Sausage!!! Italian and Mexican Chorizo!!! Q-View...yup!
Heres a few options that are easy & tasty: • breakfast sausage • bratwursts • bangers All of these you can leave some in bulk or make patties, rather than stuff it all. Here's some uncomplicated recipes using basic ingredients. Simply grind, season & stuff. No cures added and no smoking... -
A good couple days work
Very impressive variety! I generally like to make at least a couple types of sausages when I break out the grinder & other sausage-making paraphernalia. It's more work obviously, but the diversity is worth it. Your list of sausages created is great! Nicely done! Kevin -
Braunschweiger II (Smoked Liverwurst) with too many pix
Jeff, I found the jowls (fresh, not cured) at a local asian market. Same place had the fresh pork livers, kidneys, ears & pretty much everything...except the 'oink.' I imagine you can substitute ANY fatty pork piece (pork belly, for example). As you see the photo below, the jowls do resemble... -
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- couger78
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- Album: Braunschweiger II (Smoked Liverwurst) with too many pix
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Braunschweiger II (Smoked Liverwurst) with too many pix
Todd, I too like the texture (plump & juicy) that the 'post-smoke' poaching provides to sausages versus finishing them traditionally in the smoker. You will lose some of the 'smokiness' in the water (water bath can look like brewed tea afterwards). In the past, I've done a side-by-side... -
First Time Making Sausage!!! Italian and Mexican Chorizo!!! Q-View...yup!
Rip, now THAT's a great start! Yes, as you've discovered, home-made sausages CAN be time-consumng, but in my opinion, the end results justify the efforts. The knowledge of what is actually IN your food is reassuring, and one can feel good knowing that the foods you are serving are wholesome... -
Braunschweiger II (Smoked Liverwurst) with too many pix
Wade, check my previous post for the link and some of my comments. Good luck! Kevin -
Braunschweiger II (Smoked Liverwurst) with too many pix
Stephen, you can find the recipe I followed here : http://www.meatsandsausages.com/sausage-recipes/braunschweiger The variations I made was the addition of the Cure#1 (5.66g /1 level tsp per 5-pounds) and 1 pound of bacon. My batch used 3.3 pounds of liver, 2.3lbs of jowl, & 1 pound of cured... -
Braunschweiger II (Smoked Liverwurst) with too many pix
Hoo-boy! After eating one of those badboys, you'll know what you've had all day...and so will eveyone else you talk to! Kevin -
Braunschweiger II (Smoked Liverwurst) with too many pix
After nearly 5 hours of cold hickory smoke (started at 3:00am) & before the outdoor temps get too hot, I pulled the chubs from the smoker. Early morning shot before removing the chubs... Sample time: Usually I'll let these rest and sit overnight after an intense cold smoke (time can help... -
braun_slice02_lg_zpsb8f5b27b.jpg
- couger78
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- Album: Braunschweiger II (Smoked Liverwurst) with too many pix
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braun_slice01_lg_zps419bead3.jpg
- couger78
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- Album: Braunschweiger II (Smoked Liverwurst) with too many pix
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braun_ColdSmoke_lg_zps0983272d.jpg
- couger78
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- Album: Braunschweiger II (Smoked Liverwurst) with too many pix
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Braunschweiger II (Smoked Liverwurst) with too many pix
Mike, Since we're in the middle of an early 'heat wave' in Nor Cal, these chubs went into the smoker about 3:00am (cool of the night) with an 2 ice blocks which kept the box's temp down around 40°F & I pulled them around 7:30am as daytime temps started to creep up a bit. Kevin -
Braunschweiger II (Smoked Liverwurst) with too many pix
I wondered the same—but this is the second braunchweiger recipe that has called for smoking post-poach. The last batch had a great smokey flavor after 4-5 hours of smoke applied. BUT it also had the addition of liquid smoke. This version will be cold-smoked for 6-7 hours (no liquid smoke) so I... -
braun_preMix_lg_zps2a6ad3d9.jpg
- couger78
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- Album: Braunschweiger II (Smoked Liverwurst) with too many pix
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Braunschweiger II (Smoked Liverwurst) with too many pix
- couger78
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Braunschweiger II (Smoked Liverwurst) with too many pix
I made another batch of braunschweiger, using a different recipe than the one I use last time. That particular recipe used a combination of three proteins (chicken, pork and beef). This recipe is much simpler with regard to the ingredients, but requires more ‘steps’ by the sausage maker. First...
