Hello again, I tried this process last fall and it worked out nicely, but I think I was lucky with the 'getting heat' part. I tried it again recently, and the meat didn't turn red ... how hot should it be when you put it in heat before the smoking?
Great videos! My grandparent came from Germany. We used to eat a summer sausage called Thuringer. I loved it but can't find it in any stores. Do you have a recipe?
Kingfish Kero This is different from the brats. It's a fermented sausage stuffed in beef middles. Kind of a soft summer sausage with whole peppercorns.....
ok thanks for the update Kent. Here in Aus we don't have a ...Summer sausage???....But the thuringer brats were devine a German mate 1st Aussie parents were off the boat germans.... Words were these are exactly what mum used to make....That'll do me!!!!!
My dad used to do that in Germany every year. We bought a pig and the butcher came out to our house and we butchered all day long. I remember that I had to stir the blood when they cut the pigs throat. We made everything by our self. Blood sausage (Blutwurst) and what you made here. (Rauchfleisch) and you sound like a German. Am I right? I wish my dad would still be around to tell me how he made all the hams and sausages. What you did here is pretty much the same way I just don't remember what he put in his brine. Is there a recipe for the brine (Lake) somewhere. Thank you that meat looks so so good. I will make some as soon as my pig gets big enough to get butchered.
I am trying this ham, but I don't know what the temperature should be right after the cure when he puts the meat near the furnace for 1-2 days to 'get heat.' He says that during the cold smoke the temperature should not exceed 90 degrees F, but this is not hot enough to cause the reddening of the meat. Thanks for any help you can offer.
@@eckkehardthegermanbutcher1046 I'm burning hickory sawdust, with bottom vent open on both sides, and also the top vent open. Maybe I need a more windy day?
What an awesome colour, sure would love your recipe and instructions, thank you
Murray Armstrong i use nothing but salt with cure 1 I had that meat two weeks in 9% brine
That looks incredible!...You say you only used Salt but it seems to have Black pepper or some other stuff on the outside...delicious!
Hello again, I tried this process last fall and it worked out nicely, but I think I was lucky with the 'getting heat' part. I tried it again recently, and the meat didn't turn red ... how hot should it be when you put it in heat before the smoking?
I have the same
Great videos!
My grandparent came from Germany. We used to eat a summer sausage called Thuringer. I loved it but can't find it in any stores. Do you have a recipe?
Yes he does look him up Thuringer bratwurst I copied the recipe gunna try it real soon
Kingfish Kero
This is different from the brats. It's a fermented sausage stuffed in beef middles. Kind of a soft summer sausage with whole peppercorns.....
ok thanks for the update Kent. Here in Aus we don't have a ...Summer sausage???....But the thuringer brats were devine a German mate 1st Aussie parents were off the boat germans.... Words were these are exactly what mum used to make....That'll do me!!!!!
My dad used to do that in Germany every year. We bought a pig and the butcher came out to our house and we butchered all day long. I remember that I had to stir the blood when they cut the pigs throat. We made everything by our self. Blood sausage (Blutwurst) and what you made here. (Rauchfleisch) and you sound like a German. Am I right? I wish my dad would still be around to tell me how he made all the hams and sausages. What you did here is pretty much the same way I just don't remember what he put in his brine. Is there a recipe for the brine (Lake) somewhere. Thank you that meat looks so so good. I will make some as soon as my pig gets big enough to get butchered.
Why so long in Brine? How much heat is needed to get the color ?
Do you inject also the saline solution of 9% or just submerge the meat in premix salt?
I am trying this ham, but I don't know what the temperature should be right after the cure when he puts the meat near the furnace for 1-2 days to 'get heat.' He says that during the cold smoke the temperature should not exceed 90 degrees F, but this is not hot enough to cause the reddening of the meat. Thanks for any help you can offer.
Looks great!
How do you keep the smoke going? Mine always goes out.
What are you burning. Not enough air movement?????
@@eckkehardthegermanbutcher1046 I'm burning hickory sawdust, with bottom vent open on both sides, and also the top vent open. Maybe I need a more windy day?
What is the ingredients for your brine?
Autodidact as you know I premix my salt then I make a 9% brain I use a braintester
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