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  1. Schwarzwald Metzger

    Pulled Bacon -- Cured BBQ Bacon

    I've tried so hard to like 'em.... I just can't... The only thing more gross than a ripe tomato are raisins, gross.
  2. Schwarzwald Metzger

    % of water?

    I add 10%.... Never had an issue.
  3. Schwarzwald Metzger

    Pulled Bacon -- Cured BBQ Bacon

    I've also done a cured pork butt which came out pretty good using this same recipe.... Basically pulled ham.
  4. Schwarzwald Metzger

    München Weißwurst

    No problem man, please post your boudin, I absolutely love it... I was thinking of trying a boudin recipe with couscous or oatmeal.... Not sure if it will work, but I like trying weird stuff.
  5. Schwarzwald Metzger

    Pulled Bacon -- Cured BBQ Bacon

    Thanks man.
  6. Schwarzwald Metzger

    Pulled Bacon -- Cured BBQ Bacon

    Thanks Jim. Absolutely.
  7. Schwarzwald Metzger

    Pulled Bacon -- Cured BBQ Bacon

    I appreciate it man! The bacon turned out awesome, and I honestly can't get enough black pepper.
  8. Schwarzwald Metzger

    Pulled Bacon -- Cured BBQ Bacon

    I regularly make my own bacon, it's cheaper than the stuff in the super market and is bespoke -- tailored to my my liking. I typically buy two 10 lbs pork bellies cut them in half and cure them. After 10-14 days, I pull them out of the refrigerator and cold smoke them on my Yoder YS 640 with a...
  9. Schwarzwald Metzger

    München Weißwurst

    Thanks buddy!
  10. Schwarzwald Metzger

    München Weißwurst

    Thanks buddy. Those are all on my sausage targeting package. I'll post when finished
  11. Schwarzwald Metzger

    Mahi Mahi Taco Tuesday

    That looks awesome. Great job.
  12. Schwarzwald Metzger

    Kippered goose

    Spectacular! Great job man.
  13. Schwarzwald Metzger

    Backs & Belly

    Dang that looks good.
  14. Schwarzwald Metzger

    Long time listener, first time caller.

    Greetings from Tampa. Welcome to the forum man! Brad
  15. Schwarzwald Metzger

    Has anyone used cream cheese in a jalapeno sausage?

    Cream cheese melts very easily.... So I imagine you couldn't approach it by adding it in chunks... But you may be able to use it as a binder as long as it is at / under 2% of total weight range. There are high heat cheeses out there that may mimick the flavor of cream cheese if you want more of...
  16. Schwarzwald Metzger

    When My Son Comes Home From Work

    Goldens are awesome
  17. Schwarzwald Metzger

    Clams and Wings - Vortex

    Simple but tasty. Whenever my wife leaves, it reminds me of that Seinfeld episode were George's fiancé leaves and he called it "the summer of George".
  18. Schwarzwald Metzger

    München Weißwurst

    Hi KB, I added 32 degree water at 10% of the total weight of fat and meat.... But that was more to keep the meat temp down, add moisture, and assist in binding the sausage.... Brad
  19. Schwarzwald Metzger

    München Weißwurst

    Well I am looking forward to the post. I'm always interested on the personal touches added to the classics. I will check out those threads Brad
  20. Schwarzwald Metzger

    Culatello 2023!

    Noice!
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