What's your next Meat Project?
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Well, decided to see if grinding the garlic (rather than boiling it whole), placing it in cheese cloth and dipping in warm water before squeezing out the juice is better. So, made Slovenian klobase with salt/pepper/garlic juice in a small 5 lb batch. The sausages are resting in the fridge until the temp drops outside to cold smoke them(Friday). Thinking this option is good because those sausages are permeating every crevice in the living area after I open the fridge.
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it will take a lot of hotdogs to use up all that burger with chili lol
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Well, decided to see if grinding the garlic (rather than boiling it whole), placing it in cheese cloth and dipping in warm water before squeezing out the juice is better. So, made Slovenian klobase with salt/pepper/garlic juice in a small 5 lb batch. The sausages are resting in the fridge until the temp drops outside to cold smoke them(Friday). Thinking this option is good because those sausages are permeating every crevice in the living area after I open the fridge.
zbigjeff Please let me know if you like the ground up version better I’m going live Saturday with the boiled garlic one way or the other.
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bleathery I will. The living space is definitely garlic heaven.
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In addition to the W beef sticks, last weekend the crew and I made 25 lbs of kielbasa and 25 lbs of blue ribbon brats, some with cheddar, pepper jack cheese and plain brats.
Too much to smoke here, so we split the smoking up three ways.Good to have the son’s and son in laws getting in on the fun.
![Resized952022021295115654[1].jpg](/assets/uploads/files/1645063500439-resized952022021295115654-1.jpg)
Paul
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Well, decided to see if grinding the garlic (rather than boiling it whole), placing it in cheese cloth and dipping in warm water before squeezing out the juice is better. So, made Slovenian klobase with salt/pepper/garlic juice in a small 5 lb batch. The sausages are resting in the fridge until the temp drops outside to cold smoke them(Friday). Thinking this option is good because those sausages are permeating every crevice in the living area after I open the fridge.
zbigjeff nice, let us know what you think after the smoke and when you cook one.
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In addition to the W beef sticks, last weekend the crew and I made 25 lbs of kielbasa and 25 lbs of blue ribbon brats, some with cheddar, pepper jack cheese and plain brats.
Too much to smoke here, so we split the smoking up three ways.Good to have the son’s and son in laws getting in on the fun.
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GWG8541 said in What's your next Meat Project?:
zbigjeff nice, let us know what you think after the smoke and when you cook one.
Everyone thought the kielbasa had a great flavor. We made it from 50/25/25 venison, pork butt, pork fat. We used the Excalibur kielbasa seasoning.
The hog casings were a little tough. I think maybe they are showing their age. But overall a very good sausage. -
In addition to the W beef sticks, last weekend the crew and I made 25 lbs of kielbasa and 25 lbs of blue ribbon brats, some with cheddar, pepper jack cheese and plain brats.
Too much to smoke here, so we split the smoking up three ways.Good to have the son’s and son in laws getting in on the fun.
processhead Great assortment of sausages. Great crew you have there. I assume you pay them in sausage & beer.
Improvise, Adapt and Overcome! Semper Fi
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processhead Great assortment of sausages. Great crew you have there. I assume you pay them in sausage & beer.
Bob Stehlik said in What's your next Meat Project?:
processhead Great assortment of sausages. Great crew you have there. I assume you pay them in sausage & beer.
Its a collective effort. Yes, they are a great crew, but the guys with beards are a little sketchy.
They seem overly anxious to start drinking while working. Not that there is anything wrong with that. -
Well, decided to see if grinding the garlic (rather than boiling it whole), placing it in cheese cloth and dipping in warm water before squeezing out the juice is better. So, made Slovenian klobase with salt/pepper/garlic juice in a small 5 lb batch. The sausages are resting in the fridge until the temp drops outside to cold smoke them(Friday). Thinking this option is good because those sausages are permeating every crevice in the living area after I open the fridge.
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In addition to the W beef sticks, last weekend the crew and I made 25 lbs of kielbasa and 25 lbs of blue ribbon brats, some with cheddar, pepper jack cheese and plain brats.
Too much to smoke here, so we split the smoking up three ways.Good to have the son’s and son in laws getting in on the fun.
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Bob Stehlik said in What's your next Meat Project?:
processhead Great assortment of sausages. Great crew you have there. I assume you pay them in sausage & beer.
Its a collective effort. Yes, they are a great crew, but the guys with beards are a little sketchy.
They seem overly anxious to start drinking while working. Not that there is anything wrong with that.processhead Just keep them away from sharp knives and grinders.
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processhead Obviously I envy the crew and the sausages look awesome but why nobody commented on the hats?? Remind me of those Swiss/German hat usually worn with lederhosen
Dr_Pain said in What's your next Meat Project?:
processhead Obviously I envy the crew and the sausages look awesome but why nobody commented on the hats?? Remind me of those Swiss/German hat usually worn with lederhosen
It’s been a long held tradition that a hat is a requirement when you make sausage in my kitchen.
If you arrive and don’t have a hat, one will be issued to you and you have to wear it. Traditions are important, and fun when you get to decide what hat someone has to wear.
No dress code yet on the lederhosen.
Paul
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Dr_Pain said in What's your next Meat Project?:
processhead Obviously I envy the crew and the sausages look awesome but why nobody commented on the hats?? Remind me of those Swiss/German hat usually worn with lederhosen
It’s been a long held tradition that a hat is a requirement when you make sausage in my kitchen.
If you arrive and don’t have a hat, one will be issued to you and you have to wear it. Traditions are important, and fun when you get to decide what hat someone has to wear.
No dress code yet on the lederhosen.
processhead Great tradition. I love it!
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Dr_Pain said in What's your next Meat Project?:
processhead Obviously I envy the crew and the sausages look awesome but why nobody commented on the hats?? Remind me of those Swiss/German hat usually worn with lederhosen
It’s been a long held tradition that a hat is a requirement when you make sausage in my kitchen.
If you arrive and don’t have a hat, one will be issued to you and you have to wear it. Traditions are important, and fun when you get to decide what hat someone has to wear.
No dress code yet on the lederhosen.
processhead I love it!!!
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Dr_Pain said in What's your next Meat Project?:
processhead Obviously I envy the crew and the sausages look awesome but why nobody commented on the hats?? Remind me of those Swiss/German hat usually worn with lederhosen
It’s been a long held tradition that a hat is a requirement when you make sausage in my kitchen.
If you arrive and don’t have a hat, one will be issued to you and you have to wear it. Traditions are important, and fun when you get to decide what hat someone has to wear.
No dress code yet on the lederhosen.
processhead thats a serious crew. We expect those lederhosen pics in October.
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Dr_Pain said in What's your next Meat Project?:
processhead Obviously I envy the crew and the sausages look awesome but why nobody commented on the hats?? Remind me of those Swiss/German hat usually worn with lederhosen
It’s been a long held tradition that a hat is a requirement when you make sausage in my kitchen.
If you arrive and don’t have a hat, one will be issued to you and you have to wear it. Traditions are important, and fun when you get to decide what hat someone has to wear.
No dress code yet on the lederhosen.
processhead Fantastic pictures, thanks for sharing.
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Lov’in the hat tricks!
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Really want to try biltong. I’ve looked at several recipes and it seems pretty simple and not a lot of processing. Just curious if anyone in this community has actually made some. Also most of the recipes I see do not include any curing salt. Wondering if adding some would make for a safer product. Plan to dry it in dehydrator.
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