Pickled red hots.

[jcam222]

These look great. Honestly if you were closer I’d probably be scrounging in your trash :) I love strong garlic flavors.

 

[Steve H]

These look great. Honestly if you were closer I’d probably be scrounging in your trash :) I love strong garlic flavors.

I'm sure some would have liked them. Just not me. Oh well...

 

[HalfSmoked]

These look great. Honestly if you were closer I’d probably be scrounging in your trash :) I love strong garlic flavors.

Me first age before beauty.

Warren

 

[HalfSmoked]

Thanks for the like jcam222 it is appreciated.

Warren

 

[BGKYSmoker]

Dang nice SH

You going to need some vanilla ice cream soon

 

[Steve H]

And here they are.

I was a little concerned about how the casing would be. But, the concern wasn't needed. They are tender and easy to chew. The flavor of these is close to the Hannah's. But better. These are about the best I've made. And I hope I'll be able to find these red hots again. They have just the right amount of heat mixed in with the texture.

 

[jcam222]

Sure looks good. I just had Amish mustard eggs for lunch. Those sausages would have sure went good with them!!

 

[crazymoon]

SH, They look delicious !

 

[Steve H]

SH, They look delicious !

Thank you!

 

[dave17a]

And here they are.
View attachment 409557

I was a little concerned about how the casing would be. But, the concern wasn't needed. They are tender and easy to chew. The flavor of these is close to the Hannah's. But better. These are about the best I've made. And I hope I'll be able to find these red hots again. They have just the right amount of heat mixed in with the texture.

Well you got the name of them. Look great. You make sausage alot, how bout your own red hots. Man I got a few more years till retirement. Gonnatry all different stuff. Oh here we go.

 

[Steve H]

Well you got the name of them. Look great. You make sausage alot, how bout your own red hots. Man I got a few more years till retirement. Gonnatry all different stuff. View attachment 409913 Oh here we go.

I've thinking and looking over different recipes. I'm sure I'll give it a go soon. Thanks for your kind words.

 

[zwiller]

Look great Steve! The ones with the garlic look even better to me. Can't tell from your recipe but I recall that fresh garlic needs to off gas by blanching or boiling a bit separate from the brine, maybe that was it.

 

[Steve H]

Look great Steve! The ones with the garlic look even better to me. Can't tell from your recipe but I recall that fresh garlic needs to off gas by blanching or boiling a bit separate from the brine, maybe that was it.

That could be. Though, truth be told. That was alot of garlic!

 

[zwiller]

We buy pickled garlic stuffed olives and that has to be like 50% garlic. I mean it's strong but very tasty and edible. Reminds me of a time I wanted to learn how to make candied fruit (lebkuchen) and tried a few times and it was horribly bitter. Somehow I stumbled onto a site that suggested to boil it before making and that was IT! Results were perfect. Strangely, the same applies to pickling radishes. IIRC both whole garlic and radish contain some form of sulfur compound that has to be driven off/oxidized or it will wreak havoc. Chopped/minced stuff can off gas on their own...

 

[Steve H]

We buy pickled garlic stuffed olives and that has to be like 50% garlic. I mean it's strong but very tasty and edible. Reminds me of a time I wanted to learn how to make candied fruit (lebkuchen) and tried a few times and it was horribly bitter. Somehow I stumbled onto a site that suggested to boil it before making and that was IT! Results were perfect. Strangely, the same applies to pickling radishes. IIRC both whole garlic and radish contain some form of sulfur compound that has to be driven off/oxidized or it will wreak havoc. Chopped/minced stuff can off gas on their own...

I'll give that a try as soon as I'm done with my current batch. You just blanch for a minute or two. Then put in ice water?

 

[Steve H]

Another batch. Used pork kielbasa. Only difference with the recipe was I added a touch of beet juice for color.

 

[HalfSmoked]

Is that my jar for Christmas they will be late but that's OK I'm a big boy now.

Warren

 

[Steve H]

Is that my jar for Christmas they will be late but that's OK I'm a big boy now.

Warren

Why sure! Merry Christmas!

 

[HalfSmoked]

Thanks for the like Steve it is appreciated.

Warren