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hey guys, I have a new video for you:

Hey guys, I have a new video for you:

Hey guys, we have a new Video online:

Best regards

Hey, the curing salt we used is with 0,4-0.5% Sodium nitrite! We only used beech wood :-)

Hey guys, a new video is online:

sorry, i ment your post!

I think this is very close to the "european seasoning"

Hey, I have a Link for it: https://www.maggi.com/products/liquid-seasoning/european-seasoning-800ml

Hey guys, the next episode is online:

Hey guys, we made a new video:

Hey, i will translate the older videos too, but it´s a bit of work so give me two or three weeks to get it done. Best regards

Hey Dan, You can find the recipe in the video description. Best regards

Hey guys, we have a new recipe online. Do you know these tiny little sausages with majoram? Best regards

Hey guys, we have something new on our channel ;-)

Hey, the lean meat an the fat has to be minced seperately. Then the lean meat is chopped in the bowl cutter with the phosphate (named "dry cuttering") So the proteins are opened to bind the water. Then the fat is added. So, the sausages hold the water inside and the sausages will stay juicy...

Exactly, the cutter processing aids are phosphates to bind the water. you can also use baking powder with phosphate base

Hey guys, we have a new video for you!

Hey guys, i have some new videos for you: best regards