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  1. Oktoberfest Bratwurst with Q-view

    Oktoberfest Bratwurst with Q-view

  2. bratrules

    Oktoberfest Bratwurst with Q-view

    Well its been awhile since I've posted anything thing. But i have been meaning to so here it is. I had a Oktoberfest party this past weekend at my place so i decide on making Brats. Nothing like Homebrew and Brats to enjoy the night. I did 10 ten pounds of bratwurst All stuffed and ready for...
  3. IMG_20121017_162952.jpg

    IMG_20121017_162952.jpg

    • bratrules
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    • Album: Oktoberfest Bratwurst with Q-view
  4. IMG_20121017_162228.jpg

    IMG_20121017_162228.jpg

    • bratrules
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    • Album: Oktoberfest Bratwurst with Q-view
  5. IMG_20121013_194430.jpg

    IMG_20121013_194430.jpg

    • bratrules
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    • Album: Oktoberfest Bratwurst with Q-view
  6. IMG_20121013_171328.jpg

    IMG_20121013_171328.jpg

    • bratrules
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    • Album: Oktoberfest Bratwurst with Q-view
  7. IMG_20121012_201605.jpg

    IMG_20121012_201605.jpg

    • bratrules
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    • Album: Oktoberfest Bratwurst with Q-view
  8. IMG_20121017_113252.jpg

    IMG_20121017_113252.jpg

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    • Album: Oktoberfest Bratwurst with Q-view
  9. bratrules

    German Sausage 2nd attempt.

    Man those will great along side of some sauerkraut and boiled potatoes!!! great job 
  10. bratrules

    curing when it's warm

    To dry cure meat you need a temp of around 52-60 degrees and a humidity level of around 75-85% depending on what you are making. But it all depends if your making hams, sausage or other cured pork products. 
  11. bratrules

    Cold smoked dry cured chorizo.

    No the standard thermostat wont work you have to bypass it. its just to cold. am not sure about the fans with the power supply but 110v might be a little to much you just a small amount of air flow. but you can check out radio shack see what they got. 
  12. bratrules

    Cold smoked dry cured chorizo.

    Here is a Spanish fideo i made using the chorizo. 
  13. IMG_20120326_172418.jpg

    IMG_20120326_172418.jpg

    • bratrules
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  14. bratrules

    Dry Salami

    Very nice!! am going to make some Fuet this week also. 
  15. bratrules

    Cold smoked dry cured chorizo.

    Well the fan is a regular old computer fan i set it up with some extra parts i had left over from a stir plate i made. Its 12v hooked to a 6v power supply. and as for humidity well this mini fridge has a little freezer unit and since its always around 56-58 it never freezes so i just wrap a...
  16. bratrules

    Cold smoked dry cured chorizo.

    So here is the pic of the curing chamber i promised. My cheap curing chamber lol
  17. IMG_20120325_134654.jpg

    IMG_20120325_134654.jpg

    • bratrules
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  18. bratrules

    Cold smoked dry cured chorizo.

    Hey Jimmy/boykjo all is good on this side. hope all is good with you guys. Oh and i will post some pics of the chamber later today. and as for the smoking process i just started the AMNPS each morning and let it go till it was done. so it cold smoked for about 10-12 hours a day at 70-82 degrees.
  19. bratrules

    Cold smoked dry cured chorizo.

    i used half sweet paprika and half hot smoked paprika. i didn't want to you all smoked paprika since a was going to cold smoke it. it might have been a little to much.
  20. bratrules

    Cold smoked dry cured chorizo.

    A little over two weeks. Cold smoking it took it to a whole new level it just taste that good!! 
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