ben 10 Posted July 1, 2019 Author Share Posted July 1, 2019 Perfect now. Hard and lovely. 8 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 1, 2019 Share Posted July 1, 2019 Looks perfect Ben Link to comment Share on other sites More sharing options...
Spudley Posted July 3, 2019 Share Posted July 3, 2019 Ben the fat to meat ratio looks spot on, id say nailed it. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted July 4, 2019 Share Posted July 4, 2019 On 7/1/2019 at 6:55 PM, Ben 10 said: Perfect now. Hard and lovely. Wow Benny that is just absoloooooooootely fffkkkkkkkkkkkkkkkkkkkkkkn SUPERB! Recipe ? Link to comment Share on other sites More sharing options...
ben 10 Posted July 18, 2019 Author Share Posted July 18, 2019 That recipe was from the Charcuterie book. Made another batch today. Needed more chilli so I threw in some dried Naga Morich chillies I had in the cupboard. Should be noice. 4 Link to comment Share on other sites More sharing options...
Pezzza Posted July 18, 2019 Share Posted July 18, 2019 2 hours ago, Ben 10 said: That recipe was from the Charcuterie book. Made another batch today. Needed more chilli so I threw in some dried Naga Morich chillies I had in the cupboard. Should be noice. Something to aspire to Link to comment Share on other sites More sharing options...
ben 10 Posted September 20, 2019 Author Share Posted September 20, 2019 Mettwurst... will be smoked. 7 Link to comment Share on other sites More sharing options...
Pezzza Posted October 10, 2019 Share Posted October 10, 2019 On 9/20/2019 at 4:26 PM, Ben 10 said: Mettwurst... will be smoked. Ben they look great! So could you just air-cure those fellers if you wanted... That is - you could do either - air cure and then refrigerate some and smoke some with the same meat mix? Is that from the Charcuterie book also? Do you smoke them straight away - if you want them smoked - or hang them for a while and then smoke? Link to comment Share on other sites More sharing options...
ben 10 Posted October 10, 2019 Author Share Posted October 10, 2019 These were hung for 2 days then smoked (cold) for 8 hours. Then cured in the fridge. Almost ready. The ecipe is from the internets somewhere. Better than mettwurst I have bought. Link to comment Share on other sites More sharing options...
Pezzza Posted October 10, 2019 Share Posted October 10, 2019 Just now, Ben 10 said: These were hung for 2 days then smoked (cold) for 8 hours. Then cured in the fridge. Almost ready. The ecipe is from the internets somewhere. Better than mettwurst I have bought. Beeeyoudiful. If you can direct me to the recipe that would be great please Benny. Have eaten Schulte's Wurst from Plainlands... is quite good too. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted October 10, 2019 Author Share Posted October 10, 2019 Salami German-American.pdf 1 Link to comment Share on other sites More sharing options...
ben 10 Posted October 10, 2019 Author Share Posted October 10, 2019 It is seriously good. Grandparents were from Tanuda 1 Link to comment Share on other sites More sharing options...
Pezzza Posted October 10, 2019 Share Posted October 10, 2019 4 minutes ago, Ben 10 said: Salami German-American.pdf 368.65 kB · 0 downloads Beaut. Thanks mate. I think I should try to start with the B10 and Spudly air-cure plus and minus bacto first... I would love to make that salami... but would then have to conjure up a cold smoker... another specialist bit of equipment Benny? Link to comment Share on other sites More sharing options...
Pezzza Posted October 10, 2019 Share Posted October 10, 2019 7 minutes ago, Ben 10 said: It is seriously good. Grandparents were from Tanuda Your Grandparents came from Tanunda SA - or the Schultes Meats? Link to comment Share on other sites More sharing options...
ben 10 Posted October 10, 2019 Author Share Posted October 10, 2019 Tanunda the grandparents were. Plenty mettwurst in the Barossa Valley Link to comment Share on other sites More sharing options...
Pezzza Posted October 10, 2019 Share Posted October 10, 2019 Oh mate... Tanunda is Gold. My Grandies all German heritage. Tanunda and the Valley... such good bread, wurst and wine. So with the cold smoking - this is not something that can be done with any dirty old normal hot smoker hey - you gotta get another different bit of kit? Link to comment Share on other sites More sharing options...
Beerlust Posted October 10, 2019 Share Posted October 10, 2019 2 hours ago, Ben 10 said: Salami German-American.pdf 368.65 kB · 2 downloads I reckon it would be soo cool to make this stuff. I love mettwurst! I saved the recipe. Great stuff Ben! Cheers, Lusty. Link to comment Share on other sites More sharing options...
Gullys Brewing Posted October 10, 2019 Share Posted October 10, 2019 Yummy Hmmm researching time Link to comment Share on other sites More sharing options...
Malter White Posted October 10, 2019 Share Posted October 10, 2019 @Bearded Burbler @Ben 10 Tanunda is also home to a ripper craft brewery that I visited last year. You must go there if you haven't yet. Link to comment Share on other sites More sharing options...
Pezzza Posted October 11, 2019 Share Posted October 11, 2019 20 hours ago, MUZZY said: @Bearded Burbler @Ben 10 Tanunda is also home to a ripper craft brewery that I visited last year. You must go there if you haven't yet. Cool Muzzy. I reckon Tanunda is a great place - and it now sounds like it has got even better ; ) 1 Link to comment Share on other sites More sharing options...
Pezzza Posted October 11, 2019 Share Posted October 11, 2019 23 hours ago, Ben 10 said: These were hung for 2 days then smoked (cold) for 8 hours. Then cured in the fridge. So with the cold smoking Ben - this is not something that can be done with any dirty old normal hot smoker hey - you gotta get another different specialist bit of kit? From memory my rellies in Bavaria used to hang stuff way up in the brick chimney and it was prolly cool smoked it that way... Link to comment Share on other sites More sharing options...
ben 10 Posted October 11, 2019 Author Share Posted October 11, 2019 (edited) I use my Hark gas smoker BUT have drilled a hole in the side and have a venturi style cold smoke generator in it. https://smokai.com/products/ssg-1100 Edited October 11, 2019 by Ben 10 2 Link to comment Share on other sites More sharing options...
Pezzza Posted October 11, 2019 Share Posted October 11, 2019 (edited) 33 minutes ago, Ben 10 said: I use my Hark gas smoker BUT have drilled a hole in the side and have a venturi style cold smoke generator in it. https://smokai.com/products/ssg-1100 Wow that is a lovely looking bit of kit - just the 1L version? So this Smokai machine generates the smoke from the woodchip - which you light - then driven by electric air pump n venturi And you now Ben pipe that smoke into the older Hark Gas hot smoker cabinet where the Wursts are in now being cold smoked... Edited October 11, 2019 by Bearded Burbler Link to comment Share on other sites More sharing options...
ben 10 Posted October 11, 2019 Author Share Posted October 11, 2019 (edited) Pellets. Flame in the hole, smoke pushed out with an aquarium pump. And yes, the 1L Edited October 11, 2019 by Ben 10 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted October 11, 2019 Share Posted October 11, 2019 God dammit I wish I knew about these bad boys. So getting one for my hooded bbq. Link to comment Share on other sites More sharing options...
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