Finally, tried out my 2-month-old Coppa!

It’s my turn! Fresh Corned Beef.

I’ve started working on a recipe for Jagdwurst for my next project. It’s a German-cooked sausage that is all pork and contains fine and coarse particles. I’m curious if anyone has made this before?

Yesterday’s project is complete. I made 10 lbs of Bacon Cheese Burger Sausage.

Fresh Fleischsalat on Marbled Rye

Today’s project,
FLEISCHWURST!

I picked this up down the street from me this morning.

A Hobart 1712 Slicer!

Here are the results. After initially pulling it out of the hot bath I figured it was another failure, but we just tried it a day later and it was an overwhelming success! Here is the pic of the project!

All Beef Chile Relleno Sausage with Ghost Pepper Cheese & Roasted Poblano Peppers

Here’s the results from this weekend. 10lbs of smoked bologna!

Oktoberfest came early tonight. Schnitzel and Spaetzle

Today 1Kg of Chile Relleno Sausage!

Made 9lbs of Swartzbier Bratwurst today.

The Money Pic

Todays project, Fleichwurst!

This weekend’s project, 4kg of Andouille.

Pivodog Here’s the money shot!
Tasting Notes: Spicy and Smokey!

YooperDog They are delicious!


10 lbs of Mac and Cheese Brats & 10 lbs of Cajun Brats for Oktoberfest Party Next Week.

Here is the official photo other than the air bubbles it turned out very nice!

Just finished smoking some Canadian Bacon!