This recipe is the result of my personality disorder, the one which compels constant improvement, maybe one shared by some on this forum ! :shock: The full flavour of Hungarian paprika is released by heating it in fat, not oil, not water. So first render some fat from your back fat, or use commercia...

I do the cube/three day rest in the fridge because grinding chunks of meat which has been in contact with the flavourings distributes the flavours better and quicker ( less time out of fridge ) than mixing flavours into ground meats. The cure is not something I am concerned about in this method, it ...

Hey Charlie,

Is this a way to up your own posting stats mate ?

Gus

Ross, What you want is a sticky surface, called a pellicle, which develops on the surface during a drying phase in the refrigerator after brining. The smoke sticks to this. This state is between wet and dry. You might have a better product using chicken if the skin is taken off before brining, since...

Cabonaia wrote:2 bacon racks, and I LOST them

Mate, I HAVE to know, how do you lose bacon racks ?
Found no reference in Mariansky's book about this phenomenon.

Bob,

Your recipe Mate ? Curious about quantities & ingredients.

Gus

After a trip to this great town, having sampled this very tasty little sausage I decided to reproduce them. I found most bratwursts a little bland, unlike these. The predominant flavour is the herb Marjoram. Served as 6, 8, or 12, cooked over a Beech fired grill, usually with potato mash or salad, t...

Hey CW,

It looks like I still lead a charmed life Mate, here I am with a brand new distiller, on a steep learning curve, and this pops up !
Thanks for letting us know about it,
Regards,
Gus

Hey Andy,

I assume you soaked the casings well prior to stuffing, and that you stuffed them very tightly. Those are the two watchpoints for using those in my experience.
If it became saggy like on old man's skin, then everything is ok

Regards, Gus

Hey Red,
They look great, what's wrong with them, just overcooked ? What is the dominant taste of Cervelat ?
Gus

Picked up a 18qt turkey roaster today off of Craigslist, used once, $20. Already thinking of ways to incorporate this into pineapple sausage, my mind is swimming with ideas. Thawing a big wild hog ham for dinner and then split-pea soup, then some rump -roast for beef borgounioun in the crock pot. S...

Nice work Ross,

So, it cures for a week in that slurry, and you immediately smoke it - hot smoke ? how long ?
Quite a bit of the shoulder was removed wasn't it ?
Bet it tasted good !
Gus

workingpoor wrote: Alaska summer 2012

Mate,
I dunno how you put up with that view every day...........

Gus

Kevin,

Beautiful work ! Clearly you are a photographer as well. Not a fan of hot snags, very much a fan of great work and presentation irrespective of the recipe. Order of the Snag Knight for you Mate !
Regards,
Gus

To those members in the affected areas, we wish you all the best, hope you get through it safely !!!