What's your next Meat Project?
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glen Here’s the details for the Slovenian Sausage.
Per pound of pork/product:
0.125 ounces pepper
0.11 ounces salt
0.03 ounces cure
1.25 ounces of garlic juice/water combo
I used .75 ounces garlic juice and .50 ounces of water.
For less garlic, just cut down the garlic juice and increase water by same amount. This amount of liquid makes it very easy to stuff.Cold smoked for 3 hours after allowing the filled casings to rest in the fridge for at least a day. I had to rest for 2 days because of outside weather.
The Garlic Juice: For each head of peeled garlic, you get around 1/3 cup of juice (the juice is a combo of actual juice from the garlic and water from dipping the cheese cloth in warm water before squeezing into a bowl. Getting the garlic into the proper form for placement in the cheesecloth: Grind it fine, use a food processor or blender with a bit of water to get it into a paste.
Hope this helps the cause.
zbigjeff Thanks Jeff for the insight and recipe.
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Bob Stehlik I used volume. Since I didn’t have a helper for my batch, I added .25 ounces of liquid per pound of meat to the overall liquid content (1.25 ounces/lb of meat vs 1 ounce) and it flowed like butter into the casings. Ukranian sausage sometimes has a portion of beef and allspice or just a pork/beef course mix with Salt/Pepper and garlic. Have fun with it. The liquid garlic will keep away the vampires for sure. Like it waaaayyy better than granulated garlic.
I did fresh brats today. 5 pounds of Jalapeno Popper with Cheddar and Bacon for the time.
I also did 6 pounds of Cajun deer brats
“You never really die until you end up on the wall at a Cracker Barrel”
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I did fresh brats today. 5 pounds of Jalapeno Popper with Cheddar and Bacon for the time.
I also did 6 pounds of Cajun deer brats
GWG8541 I have made the jalapeno popper variety twice now the same way. I enjoy them pretty much, tough call between the green hatch chile
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GWG8541 I have made the jalapeno popper variety twice now the same way. I enjoy them pretty much, tough call between the green hatch chile
YooperDog green hatch will definitely be the next batch
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My next meat project is 2 separate breads of heritage pork belly’s that are in the brine for bacon of course! They are half way done now.
I have two sides of Berkshire hogs and three halves of Duroc belly’s. The Berkshires were a local farmer and the Duroc’s are commercial.
Stay tuned for the Q View!Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
My next meat project is 2 separate breads of heritage pork belly’s that are in the brine for bacon of course! They are half way done now.
I have two sides of Berkshire hogs and three halves of Duroc belly’s. The Berkshires were a local farmer and the Duroc’s are commercial.
Stay tuned for the Q View!@dennyo You overachiever YOU!!!
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zbigjeff NO, No, no, Chef it is You that is the Overachiever! I just try to keep a snails pace with some of ya’s!
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
zbigjeff NO, No, no, Chef it is You that is the Overachiever! I just try to keep a snails pace with some of ya’s!
@dennyo Hehehe. We all enjoy the efforts of people challenging all others to keep up the pace.
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I did fresh brats today. 5 pounds of Jalapeno Popper with Cheddar and Bacon for the time.
I also did 6 pounds of Cajun deer brats
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Pivodog never had FLEISCHWURST, but it looks good from this view.
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Pivodog Never had this sausage. What would you compare it to?
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Looks like liver yummm!
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