Also from http://www.wedlinydomowe.com Kosher Sausage With Oil Ingredients per 1000g (1 kg) of Beef meat salt 18 g 3 tsp. pepper 4.0 g 2 tsp. garlic 3.5 g 1 clove marjoram 2.0 g 1 tsp. olive oil 112 g 1/2 cup cold water 60 ml 1/4 cup Instructions Grind beef with 1/8" plate. Add cold water and all ot...

Nepas those sticks look great. My mouth is watering wondering how they taste. My smokers heatometer control has become my hand and the amount of heat is controlled by moving the sticks in the smoker and the fire closer or further away. Now if I ever get a factory made smoker I will have to learn all...

LOL You are a card! By the way I did not throw out my first batch of kraut. I soaked it and took out the extra salt. That took out too much so I made a brine and added it. The batch is now good to go. I am sure it isn't as good as if I had not over salted it to begin with. I talked to a cousin and f...

I started taking the last appointment of the day for one doctor. He is at least an hour late everyday for his first appointment.

Found a scale and got it. I chopped two heads of cabbage today. It weighed 1559 g after cutting up. To this I added 35 g salt, mixed it up, and into the washed 1 gallon crock. We will see how this batch does.

I will do the glass and air lock system in the future.

I had forgotten about a crock I had from my Grandfather. It is one gallon size. My next batch of cabbage will be made in this. Today I am going to see if I can locate a electronic scale locally.

The cabbage was well onto getting sour. I let it go a few more days and it is now real salty. I am guessing my kitchen scale is not very accurate for small weights. Better luck next time!

CW you convinced me so I tried it. I did make it mild but it is very good.

We had the smoked cured butt today and it was very good. I thought that the perfumes might of been a bad idea but not to worry.

Lynn, the trussing is called tie it enough that it will not fall out!

At great expense I made my sauerkraut in the highest Tech equipment available to man! This kraut is tasting good.

You could shred some outside leaves and add that to the shredded cabbage and cover with new outside leaves of the cabbage. That would seed the mix. A couple green leaves shredded and mixed into the other and covering it with new should not need anymore salt. I would want the dark green leaves that a...

Here is the skin/fat side.

I cured a butt for Easter dinner. In the cure I added 1-cup dark brown sugar, 3 Tbs powered Dextrose, 2 tsp ground clove, and 2 tsp cinnamon. I smoked for 6 hours with oak and will cook it in the oven on Sunday to finish.

Correct url for pork roll you developed is Pork Roll.