Haven't posted any cooks in awhile . Most of what I do is the same , so most have seen it already and I don't want to beat it to death .
This is kind of a new one . Been wanting to do some " Foot long hotdogs " , but Knockwurst was the main plan .
OK , anyway . Had two pork butts " Super trim " from a local grocery . Normal buy would be GFS , but these were on sale , and good quality clean pork .
Deboned and stripped out one for grinding . The other one was deboned and prepped for a ham injection . I removed the fat cap and added it to the first one .
The second one also had a nice 1.5 pound section that reminded me of Capocollo . So I trimmed that out and it will go in a Umai bag after it cures .
So this grind will be a higher percentage of fat . Maybe 35% or so . All pork no beef .
1 grind thru the 1/8 " plate .
Seasoned and mixed . I add the liquid and binder slowly as I mix .
When it comes together I stop . This was a Marianski formula . Potato starch binder .
This came together fast because of the extra fat .
Ran thru the food processor in 3 batches .
Stuffed . Wish I had some 40mm casings . These are 32.
Linked . I made the links a bit longer because of the smaller casing .
Then onto a drying rack . Got bored one day and hacked that out .
Works pertty good . Folds up for storage . I used the inside dimensions
of my MES 30 for height and width .
While they were in the smoker I got the pot ready for poaching .
I want this settled in before I bring the sausage in . Looking for around 175
for 30 minutes .
I split the batch and did do some " Foot longs " OK , they were 10 " .
Just about ready . Wanted a bit more color on the Knocks , but don't want tough casings .
I bump the heat on the stove right before adding the sausage .
I have a measuring cup full of room temp water . That's how I control the
temp of the pot . So as it climbs I add some cool water . Settled in at 178 .
That's perfect .
After about 20 minutes I could tell they were ready just by looking at them .
I did temp one when I pulled them out . 162 degrees .
Water bath cool down , then hang to grab some color .
Hotdogs went in next , but those were in cellulose casings .
So cooled the stripped . No hang time for those . 26mm casings .
All went into the fridge in plastic bags overnight .
So the next day I mixed up a batch of Ray's
sawhorseray
buns .
I guessed at the amount I needed for the rolls . Could have been a bit less .
Punch the dough down after the first rise and spread it in a pan .
I run a pizza cutter thru to get the size , but don't pull apart .
They're still attached after baking , but that line is all the wat thru .
Buns cooled , and it's lunch time .
Charred one up in a skillet . Whole grain mustard , Cleveland Kraut ,
and some caraway seed on top . Smokin Al's pickle on the side .
I had some Warsteiner dunkle calling my name , but was a bit early .
Next day was a
zwiller
inspired Knockwurst sandwich .
Split the knocks and crisp up in my 1940's Wagner ware cast iron skillet .
Added some kraut and a slice of Swiss .
On a toasted pretzel bun .
OK . That's enough of that . Didn't mean to be so long .
Enjoy your day .
This is kind of a new one . Been wanting to do some " Foot long hotdogs " , but Knockwurst was the main plan .
OK , anyway . Had two pork butts " Super trim " from a local grocery . Normal buy would be GFS , but these were on sale , and good quality clean pork .
Deboned and stripped out one for grinding . The other one was deboned and prepped for a ham injection . I removed the fat cap and added it to the first one .
The second one also had a nice 1.5 pound section that reminded me of Capocollo . So I trimmed that out and it will go in a Umai bag after it cures .
So this grind will be a higher percentage of fat . Maybe 35% or so . All pork no beef .
1 grind thru the 1/8 " plate .
Seasoned and mixed . I add the liquid and binder slowly as I mix .
When it comes together I stop . This was a Marianski formula . Potato starch binder .
This came together fast because of the extra fat .
Ran thru the food processor in 3 batches .
Stuffed . Wish I had some 40mm casings . These are 32.
Linked . I made the links a bit longer because of the smaller casing .
Then onto a drying rack . Got bored one day and hacked that out .
Works pertty good . Folds up for storage . I used the inside dimensions
of my MES 30 for height and width .
While they were in the smoker I got the pot ready for poaching .
I want this settled in before I bring the sausage in . Looking for around 175
for 30 minutes .
I split the batch and did do some " Foot longs " OK , they were 10 " .
Just about ready . Wanted a bit more color on the Knocks , but don't want tough casings .
I bump the heat on the stove right before adding the sausage .
I have a measuring cup full of room temp water . That's how I control the
temp of the pot . So as it climbs I add some cool water . Settled in at 178 .
That's perfect .
After about 20 minutes I could tell they were ready just by looking at them .
I did temp one when I pulled them out . 162 degrees .
Water bath cool down , then hang to grab some color .
Hotdogs went in next , but those were in cellulose casings .
So cooled the stripped . No hang time for those . 26mm casings .
All went into the fridge in plastic bags overnight .
So the next day I mixed up a batch of Ray's
sawhorseray
buns .I guessed at the amount I needed for the rolls . Could have been a bit less .
Punch the dough down after the first rise and spread it in a pan .
I run a pizza cutter thru to get the size , but don't pull apart .
They're still attached after baking , but that line is all the wat thru .
Buns cooled , and it's lunch time .
Charred one up in a skillet . Whole grain mustard , Cleveland Kraut ,
and some caraway seed on top . Smokin Al's pickle on the side .
I had some Warsteiner dunkle calling my name , but was a bit early .
Next day was a
zwiller
inspired Knockwurst sandwich . Split the knocks and crisp up in my 1940's Wagner ware cast iron skillet .
Added some kraut and a slice of Swiss .
On a toasted pretzel bun .
OK . That's enough of that . Didn't mean to be so long .
Enjoy your day .
