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  1. muhkuhmuh

    48 Baguette

    Hallo i used this recipe https://brotdoc.com/2017/11/01/48-stunden-baguettes/ u can change the language on the right side to english
  2. muhkuhmuh

    "HBO" Holzbackofen Nummer 2

    Thank you A friend of mine was edging the steel bucket. I made the rest myself
  3. muhkuhmuh

    "HBO" Holzbackofen Nummer 2

    Hallo i decieded bevor ab few months to build a new wood fired oven. The new oven shuld be bigger and insulated.
  4. muhkuhmuh

    brisket and ribs and beans

    :D its a 4kg bucket.
  5. muhkuhmuh

    Pastrami sandwiches

    Thank you i used this recipe https://bbqpit.de/pastrami-selber-machen/ The smoker is self made https://www.smokingmeatforums.com/threads/vertical-insulated-reverse-flow-smoker-mini.267055/
  6. muhkuhmuh

    some drumsticks

  7. muhkuhmuh

    flippin cricket burger

    Hallo i found this recipe in a burger book. The red pickled onions are fantastic.
  8. muhkuhmuh

    Pastrami sandwiches

    Hello This is my second pastrami I have smoked. From this we made some sandwiches.
  9. muhkuhmuh

    brisket and ribs and beans

  10. muhkuhmuh

    Chicken with Pommes

    Hello Last year I grilled this chicken in the UDS. I had some problems to get temperature over 180°C, but it has nice juicy remained.
  11. muhkuhmuh

    grobe Bauern Mettwurst (smoked sausage)

  12. muhkuhmuh

    grobe Bauern Mettwurst (smoked sausage)

    Lets try to translate the recipe for 1kg 50%porkbelly 50%pork shoulder 28g Pickling salt 3g pepper 1g powdered sugar 1g garlic pouder 1g nutmeg i use the 5 mm hole disc for the meat grinder Now knead everything cohesively Stuck tightly in sausage casings
  13. muhkuhmuh

    pane sera

    It is a baker's knife. it is used to cut the dough before baking. For baguettes, there is still a blade that is slightly bent
  14. muhkuhmuh

    Charpentier

    http://www.homebaking.at/charpentier/
  15. muhkuhmuh

    pane sera

    I found the recipe on this site http://www.homebaking.at/pane-sera/ T65 and T80 are French flour species
  16. muhkuhmuh

    grobe Bauern Mettwurst (smoked sausage)

  17. muhkuhmuh

    Rottorfer Schinken Wurst

    Hallo, that is right. You can also use normal salt for the "Wurst". "Pökelsalz" has an little other taste than salt. @forkin pork right, sparkling water is like seltzer. U can also use cold water. In Germany the water is called Mineralwasser or Selter. @Rings Я Us right, Rottorf is a small...
  18. muhkuhmuh

    Rottorfer Schinken Wurst

    Danke try my own Translation its the same "Wurst". I hang the sausage at different times in the smoker, therefore the different Colors.
  19. muhkuhmuh

    Rottorfer Schinken Wurst

    Das zweite Wurst Rezept ist zurzeit mein Favorit. Sie ist allerdings würziger wie die normalen Würste die es hier im Supermarkt zu kaufen gibt. Wenn du magst dann kannst du sie ja mal ausprobieren. https://www.smokingmeatforums.com/threads/bratwurst.262512/
  20. muhkuhmuh

    Rottorfer Schinken Wurst

    Den Blättern neben dem smoker nach müsste es Frühling oder Sommer gewesen sein. Hab nen Schwung eingefroren und dann nach Bedarf aufgetaut.
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