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  1. avmott

    Thuringer Sausage

    No cure, fresh, smoked for two to three hours at 225 to 250
  2. avmott

    Thuringer Sausage

    They were great, everybody ate them before I could take a picture. I used a chuck roast that was on sale at my local meat counter, ground it all up, about five pounds. For spices I used kosher salt, white pepper, sugar, paprika, crushed caraway seed, ground celery seed, crushed coriander...
  3. Thuringer Sausage

    Thuringer Sausage

    • avmott
    • Album
    • Comments: 0
  4. avmott

    Thuringer Sausage

    I just made my first batch, will be smoking it on Friday.  I will have details of how it was.
  5. DSC01204.JPG

    DSC01204.JPG

    • avmott
    • Media item
    • Comments: 0
    • Album: Thuringer Sausage
  6. avmott

    Mettwurst

    Has anybody made Mettwurst?  If so what kind did you make, I know that there are different varieties for the different regions of Germany, just curious.  I am looking to making some just didn't now what type.
  7. avmott

    Thuringer Bratwurst

    If you are looking to buy some, Stiglmeier Sausage Co in Wheeling IL sells them.  But I still like making them better myself.  I agree with the Germany trip was over there last fall, can't wait to get back.
  8. avmott

    Hello from Iowa

    Where in Iowa are you from?  Just another Iowan being curious. 
  9. avmott

    Fire bricks where to buy?

    The purpose I was looking for was stability
  10. avmott

    Fire bricks where to buy?

    I have been debating about trying fire bricks instead of a water pan, but I can't find where to buy them?  Or if regular building bricks would work?  
  11. avmott

    Hello all

    Thanks, glad to know there are other Cyclones on the site.
  12. avmott

    Hello all

    I live in Ames, Iowa.  I have been smoking for about 3 years now.  I use a Chargriller Pro with the offset firebox.  I should up grade but price is still right for what I have.  I usually smoke sausage, ribs, and pork shoulder/loins.  It is basically just a hobby for me, but my friends and...
  13. avmott

    Fresh sausage cooked then smoked

    Hello I am new to the site,  I have been smoking for a few years now but just starting making my own sausage.  I have some that is fresh with no cure added.  I didn't know if anyone has an idea or heard of a way to cook the sausage then smoke it?  The next batch I make will have cure added so I...
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