Great start!

I love me some sauerruben.

I think what you're looking for is bratwurstschnecken, literally bratwurst snail, they can be different sizes and served on a roll or not.
Use a good bratwurst recipe, spin into a spiral and skewer.

You cook like I do.

Better safe than sorry!

Good job Ross!
You even sound a little bit like the Colonel!
What do you do with the neck, giblets and left-over bones?

I thought the formulation looked eerily familiar.
I can now remember making this exact prosciuttini several years ago.
Good job!

I think that the reason you don't see marinated meat used in sausages is that the resulting sausage would be very crumbly because the acid interferes with the binding of the meat. Crumbling isn't usually a desired trait in any well known fresh sausage other than Mexican chorizo. Some Cajun's do make...

It's usually preferred that 'boiled' ham be mildly smoked.
Once the ham is removed from the brine and the surface dried, smoke is applied for about 4-6 hours, then on to the boiling process.

I am sure that we would all like to figure this out so that we can avoid repeating it. fifty pounds of prime pork is too valuable to be careless about. It may be partly a matter of perception and perspective. "Boiled" ham is quite mild when compared to something like country ham or even a city ham ...

A cubic foot is equal to about 7.5 gallons or thirty quarts. I just bought an eight pound shoulder butt. It measures 5x7 x10 inches. I believe that it would be very crowded to pack 7 of them into a one cubic foot box. To get just 2% salt into the meat would require a full pound. That would deplete ...

I've been to the SausageMaker's store in Buffalo and saw the smoker firsthand, they're built like a tank. You're right though, the price is quite high, although I would expect it to be a lifetime investment. 30+ years. I love the looks of the smokehouse, but, unfortunately, I couldn't get away with ...

NorCal Kid wrote:.......darn near idiot-proof.

That's the kind of camera I need! LOL

Baffling! A brine of that strength should have no problem curing the hams when well pumped and soaked for a couple weeks, even when packed fairly tight, as long as they were well covered. I've never had a problem like that. A couple things that I do differently, I like to smoke before the 'boiling' ...

I sure wish that I could cough up enough cash for one of these from the SausageMaker.





Anybody here have one?

Yes, that ham sure does look tasty!