That looks great with the netting pattern! In our house we like it with garlic mashed potatoes and cooked sauerkraut or with a cold sauerkraut salad. Or you could add a cold Beer and German Potato Dumplings, aka Kartoffelklöße! You can also sous vide it after cold smoking for ready to eat. Or bette...

This looks great. Next time my Local Co OP has loins for $1.99/lb I'll grab a couple for this!

Red I think it will be fine. The smoke was quite cool as it was cool outside through the night. The Landjaeger I just did was fantastic. We'll see in a couple weeks.

We're Chinooking here today Ed, it was +7. Going to be nice all through New Years. I made a home built Adventure Over lander truck that is 4WD. We're heading west to the mountains tonight as soon as my wife is done work. This will be the 5th year in a row we've spent New years out camping in the mou...

Here they are after smoking:

And in the wrap. You can see the bucket of water inside:

Sausage is made and hanging. Here is the recipe. It initially called for 20g/kg sweet paprika, but I used 15 g sweet and 5g smoked paprika. paprika dried sausage Ingredient % of Meat g per kg Weight (gr) 4500 Pork Butt 40% 1800 Beef ( chuck) 40% 1800 Pork belly 20.00% 900 Salt 2.50% 112.5 Cure #2 0....

Red, no actually garlic is at the front and the dill is just there if you're looking for it. The seeds worked well but as in the recipe posted I need to bump up the amounts of dill. I'm wondering how it will be with nice fresh dill weed instead of the dry.

It turned out nice but a little light on the Dill flavor and heavy on garlic. I used 3.5g/kg fresh garlic. Also on the dill I used 3.0 dill weed, and 2.0 dill seed. In the below recipe I have adjusted the amounts for my next batch. Venison, Class I, no connective tissue, no fat 50% 4500 Pork Loin 30...

The way timing went I had to make this today to fit this weeks schedule. I'll post the recipe tomorrow after they cool and I try them. Resting for a few hours inside before smoking. https://i.imgur.com/bzi87i7.jpg After smoking I poached them in my Beer Keg electric poaching tank. Nice and chilly ou...

I just have to say thank you all out there. As red said about no one in general but I accept the title; I was always a "holus bolus" grinder (I like the term) but since joining this site I have learned a lot and have been improving in a great many ways. I still have not spent the time doing it comp...

Thanks for the input fellas, heading to the liquor store to get some wine! Will be making this one tomorrow and also some Genoa.

As I manage my time this coming week with going camping new years eve, Factoring in cure time, ferment time, cold smoke time, I will likely make all the sausage tomorrow. I will make this one late tomorrow, overnight it and smoke it Tuesday. Paprika salami and Genoa will be made tomorrow and put to ...

I'm in the same boat with the one I'm making. Calls for 20g of sweet paprika/kg. My butcher friend from Germany is bringing me some as I only have regular paprika and smoked paprika. Ithink I'm going to try 15g of sweet, and 5g of smoked/kg.

Had some more of the shop made sausage today and noticed whole dill seeds in it. I'm going to pick some up and use a combination of dried dill weed and whole dill seeds. Cubing and salting/curing the meat today.

Thanks Chris! Cubing and salt/curing the meat later today.