Great video seen previously, wow 30 days before the smoke 3 days smoke 2 in freezer wow serious amount of time invested.
Well done great to keep it old fashioned simple and tasty!

Looks awesome well done!!! Just as a matter of interest with the beef Pork and Venison what percentage of fat do you foresee in this blend.
Ciao Andrew South Africa

Great makes sense, thanks

Hi I have searched for this topic but to no avail.
I wish to know why stuffed sausages in natural casings have a curve to them?

Kind regards
Andrew
South Africa

looks awesome well done!!!

Great is this the Giant or Egyptian garlic or the standard one?

YooperDog Thanks will give it a try!

HI fellow meatheads.
It would be great to see which charcoals are better and why.
Would it be only the wood source and/or compaction or the percentage burn it has had that make a superior charcoal?
Interesting subject.

Keep well and keep safe

Last night Wednesday 13 May 20 we were informed by our President that we will remain in level four lock down until end of may coming to 10 weeks we have to stay home apart from shopping and medical if needed.
No booze sold for the entire period no cigarettes sold, our economy is stuffed and it will take 6 years for us to recover.
I trust the States is not in as much difficulty and recovery is swift.
Keep safe Keep well

Hi Temp cheese melts at a very high temperature at this temperature(400 F) I believe the ECA would have denatured.

Stay safe

Yes we have similar restrictions no alcohol or cigarettes are for sale of may be purchased, you may go shopping or to the doctor only, 1 person in a car with gloves and face mask. You cannot by the material or thread to make your own face mask? No take aways no restaurants or take aways open, hardware open as you say for essentials but not paint.
We were on lock down from March to 16 April then this was extended to end April not sire what is in store for us.
Keep safe all

Agreed I hope it end end April holding thumbs
Stay safe all

awesome well done !!!

Great will give that a try once lock down is finished we were due to finish on Friday 17th April but this has already been extended to end of April so hopefully 1st of May life as normal can resume, also we cannot buy and liquor since shut down(a daft decision if you ask me).
Keep safe all

nice love the aroma of the starter and the baked bread so primal

Jonathon

Had a potstill Brandy from Blaauklippen ( a wine estate in the Western Cape region of south Africa).
Great nutiness, saltana on the nose and a pleasant Caramel note.
Awesome colour and obviously the wood aging in French Barrique(225litre or 300 750ml bottles) for 3 years helps.

Stay safe all

This looks awesome, we cannot get those casings what else could I use here in South Africa, We have plastic, fibrous, collagen, cellulose and hog and sheep casings

Stay safe all

Looks yummy.

Great did you have the bigga (starter) ready?

Hi guys and Gals Boerewors is a traditional extruded suasage with [articular laws that govern what can and cant be called Boerewors.
Boere is the Afrikaans for farmer or boer, wors is sausage.
We have many other types of wors that are not as regulated i.e. chilli wors, garlic wors, kampvuur (camp fire) etc.
If you like I can share a spice mix on here?

The name is derived from the Afrikaans/Dutch words boer (“farmer”) and wors (“sausage”). Boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients.

Boerewors spice:
Kampvuur Boerewors:
salt. cereal, spice and spice extract. MSG,acidity regulator, anti-oxidant, phosphate and preservative.
90% meat I ususally use beef but pork is good too and the pork seems to have a better fat.
I use some bread crumbs or rusk
A bit of cold water to mix spices prior to the second mincing of the product.

Keep safe all