BBQ chicken legs with grilled vegetables how to Video little Gasthaus, T...

 

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Chicken Rub

½ cup paprika powder, noble sweet
3 teaspoons of cayenne pepper
5 teaspoons of black pepper, freshly ground
3 teaspoons of onion powder
6 teaspoons of garlic powder
6 teaspoons of salt
2 ½ teaspoons oregano, dried
2 ½ teaspoons of dried thyme

If that's too much for you, use half

 

use chilli oil or frying oil to sprinkle. 

 

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Bierwurst in a jare Beer Sausage how To Video littleGasthaus theGermanSa...

 

 Ingredients per 1 kg
• 30% lean Pork Shoulder (400 g)
• 30% pork belly bone-in (500 g)
• 15% ice-snow (100-150 g)
 

Spices per KG
• 18 g nitrite curing salt
• 2 g black pepper
• 0.5 g nutmeg
• 0.5 g coriander
• 0.5 g of caraway seeds
• 4 g cutter aids X
• 3g mustard seeds

 X Alternaive: Baking powder containing phosphate and vitamin C may be a good substitute (important: NO tartaric acid!), And the baking soda can bring about a desired decrease in the pH value.

 Baking powder (3g / kg)

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curing salt difference USA / German cure how to handle Video littleGasth...

Text File Video

Today we talk about curing and curing salt.

in my opinion there’s a big confusion about using
curing salt, processing meat for Sausage.

More and more people exploring the making of sausages or ham.
There are thousands of curing recipe in on the Web.
You never know who made them or where the came from
 
Different countries somtime have different codes of using curing salt.
So you should at least know the basics of curing salt mix ratio

I will try to explainThe difference between American
and German curing.

we have the pink salt number one
We forget number two for now because you don’t needed it
to make sausage

the German use pökel Salz, this just means curing salt!

Most of the curing salt a content nitride and salt sometimes like No# nitrate.

let’s start with the American pink salt number one:
this curing salt contents 6.25% of nitrate and 93.75% of Salt

I have to make something clear:
most of my recipes are using grams, so there are in metrics.

 Ok the pink salt numbers:
100 g of American pink salt content 6.25 g nitrite
100 g German curing salt content 0.4 g -0.5 g  nitrit

Here you can see the differents.
The nitrate dose is about 13 times higher
than at the German cure.

The US curing salt number one and number two
a original mend for professional use!

hundred pound of meat 4 ounce of curing salt
number one. + the amount of salt for the right taste.

And for safety reasons it’s colored pink.
So you’re not accidentally use it like regular salt.

The usual homemade recipes
is Only 5 pound of meat

so that means:
0.2 ounces pink salt number one,
+ the amount of salt for the tast.

Metric grams would be 5.66 g pink salt +
41 g of regular salt for 2.26 kg (5 Ib) of meat.

 the use of German curing salt.
This would be 20 g curing salt Per 1000 gram of meat.

 German mix ratio:
Dilute 675 g regular salt
          + 75 g pink curing Number one
That is = 0.463% nitrate

750 grams mix will be enough for 85 pounds of sausage!
You can store dry and in a airtight container.

Now you can measure the 20 g curing mix per 1000 g of meat
to make safe sausage!
You don’t need to add extra salt
20g salt is the right amount for 1000 g of sausage!

It's almost impossible to overdose,
 
because it wouldn’t taste very salty!
20g pink salt and approx  ca. 260g German curing salt
have the same amount of nitrite

♦️How to Apply cur?

Sausage air dried or cold smoked ,
Require between 18 and 20 g of curing salt.

Dry curing, Like air dried and cold smoked
ham, pork butt etc. between 35 and 40 g German cur, + spices

Wet Cured like ham, prosciutto etc. 70 - 80 g German curing
+ spices per Liter water.

The curing time is depending on the diameter of the meat.

♦️Remember! Never grill, hot smoke or BBQ, Curet Meat.
 
Curing, always using a closed food grade plastic or
stainless steel container.

Put in a refrigerator at 38 to 40°F ( 4 - 5°C )

♦️If you’re concerned about using the nitrite.

The nitride what was added to the meat
will be converted in a chemical reaction to nitric oxide. =NO

keep in mind this takes time we call it the ripening of the sausage.
This takes at least 1 to 2 days.
During This time the sausage get the typical red color.

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Smoked Wiener little Knockwurst Knackwuerstchen Video Recipe theGeramanS...

  

 Wiener Recipe:

Ingredients:
1000 grams of pork neck
   600 grams of beef
   500 grams of pork back fat
   400 grams of ice snow / ice water

Spices:
60 grams of German nitrite curing salt,
   3 grams of white pepper ground
1.5 grams of mace ground
1.5 grams of sweet paprica

Instruction:

Meat temperature 30-32 ° F
Grinder disc 2 mm
Cutter slowly add 2/3 of the ice snow
cutter quickly, slowly add the rest of the ice snow, cutter until the temperature rises a few degrees
mix and swipe with your hands until a good bond.
fill in to sheep's casing.
let the sausages dry for 3 hours
Smoke approx. 60 minutes at 140-158 ° F
Cook at 158 ° F for 15 minutes
Cool down quickly in ice water
Let dry, then store in the fridge

 

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Knockwurst Bockwurst German Sausage Recipe Video theGermanSausageMaker ...

 Ingredients: 

 

1000 g pork neck

1000 g of beef

  300 g pork neck fat

  400 g ice water / ice snow

_______

3200 g

Spices :   

 

Divide by 3.2 for grams per 1000 g of meat

   64  g curing salt

     4  g white pepper

   2.6 g nutmeg

   1.3 g garlic powder

Cool meat down to approx. 0 ° C
then mix in spices
first 5 mm meat grinder disc then 2 mm
If necessary, you can also use a 3 or 4 mm wolf disc twice
mix in ice cream in small portions, work the meat until it is soft and sticky
Use 30 mm pork sausage casings or 26 mm sheep sausage casings or larger.
Let dry overnight, smoking at 70 ° C for 1 - 1.5 hours.
Finally, the smoked sausage is still warm and brewed at 70 ° C for 1 minute per 1mm diameter approx. Cool down in ice water so that the sausages don't get wrinkled.

Guten Appetiet !

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Gyros Style Sausage German Bratwurst How To Video littleGasthaus theGerm...

Homemade Gyro BBQ Sausage

Gyros spice:
2.5   grams of coriander
2.5   grams of black pepper
1.75 grams of thyme
1      gram  of chilli flakes
2.5   grams of cumin
1.25 grams of marjoram
2.25 grams of oregano
5     grams sweet peppers
0.5  grams of cinnamon
7.5  grams of salt

 Sausage Recipe: 

Wurst/Sausage: approx. 2270 g / 5 Ibs

Gewürze/Spices for 1000 grams meat

Rückenspeck / back fett                800   grams

pork neck                                    1400   grams
Salt                                                   5    grams
Gyros seasoning                               7.5 grams
White pepper                                    1    gram
Stewed onions                                10    grams

 

3 mm meat grinder disc
Sheep sausage casings 22-24 or larger

 

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#Germansausage,#Bratwurst,#littleGasthaus,#theGermanSausageMaker,#Germanrecipe,

expansiv mostard teurer Senf how to make €500 from €15 littleGasthaus theGermamSausagemaker

My experience at a German sausage stand on the Chio site in Aachen. Meine erfahrung an einem Deutschen Wurststand auf dem Chio Gelände in Aachen.

 

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German Mettwurst semi dry How To Video LittleGasthaus TheGermanSausageMaker

Mettwurst

  

 

Fleisch/ meat: approx. 2270 g / 5 ibs 

 

Rückenspeck / back fett           227 gramm 

Schweinebauch / pork belly     817 gramm 

Schweineschulter / schoulder 1362 gramm 

 

Gewürz/Spiced: per 1000Gramm Meat 

 

Knoblauchpulver / garlic                  0,68 g 

Muskat / nutmeg                               0,91 g 

Nelken / clover                                  4,54 g 

Paprika (edelsüß) / paprika (sweed)  2,27 g

Pfeffer (weiß) / withe pepper             6,81 g 

Piment / allspice                                 2,27 g 

Salz (Pökelsalz) / curing salt            49,94 g 

Senfkörner / mustart seed                 13,62 g 

 

approx. 6 Meter Pork Casing 30 Millimetre

 

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Mettwurst Bigsize no Casing German Sausage how to Recipe Video, LittleGasthaus, t...

 

Mettwurst cookt in a Jar. How to, Wurst sandwich topping #Wurst #thegarmansausagemaker #germansausage 

 ingredients: 

600 grams of pork shoulder 

400 grams of pork belly 

  20 grams of curing salt 

   1 gram of paprika 

   2 grams of white pepper 

0.5 grams of mace 

0.2 grams of ginger 

0.2 cardamom 

     3-4 Jars

 

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 #Wurst #thegarmansausagemaker #germansausage #Bratwurst

 

Spreadable Mettwurst, German Sausage, howto Recipe Video littleGasthaus ...

 

 Homemade Spreadable Mettwurst, Streichmettwurst HowTo Video. Always remember you’re handling raw meat. The ready product Has to stay in the refrigerator the whole time before you eat it. It can stay there up to a week. When open sausage casing you should eat at the same day.

 ingredients: 

600 grams of pork shoulder

400 grams of pork belly 

 20 grams of curing salt 

   1 gram of paprika 

   2 grams of white pepper 

   0.5 grams of mace 

   0.2 grams of ginger 

   0.2 grams cardamom 

 20 grams of onions sautéed in the pan 

artificial cellulose casing 50-60mm diameter

 

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 #Wurst #thegarmansausagemaker #germansausage 

Hot Italien Sausage Bratwurst how to Recipe Video TheGermanSausageMaker ...

 

My video shows how I make Italian sausages. without colours or preservatives, From the ingredients to the grilled sausage.

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From Sketch German Hard Rolls, Home Stove Baked, Brötchen Recipe Video l...

 

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small review visit of Silverware Lyons GA. info Video litteGasthaus

 

 

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German Fleischwurst Summer-sausage, #littleGasthaus #SummerSausage #GermanSausage

classic German Fleischwurst, Bier Wurst,

ingredients:
1.7 kg pork shoulder
0.5 kg pork bacon well chilled
0.3 kg ice snow/ice water

spices:
44 g of the nitrite curing salt
  2 g ground pepper
  1 g of ground nutmeg
  1 g ground ginger
  1 g ground coriander

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Make Hot Dog Frankfurter sausages know what's inside Recipe Video #littlegasthaus #HotDog #Franks

Hot Dog Frankfurter sausages Franks know what's inside.

German Sausage Recipe Video
#littlegasthaus #HotDog #Franks

For 5 pounds of sausages!
Ingredients:
2 Ibs. pork shoulder or ham
2 Ibs. pork neck
1 Ibs. backfat
1 Ibs. crunched ice or ice water
5 Meter sheep casing curing salt

Spices per 1kg sausage:
3g White pepper
2g nutmeg coriander
2g sweet paprika
1g ginger
 cutter aids (for reddening) by manufacturer
0,8 g ascorbic acid (vitamin C)

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Liver Wurst set, German Sausage Maker How To Video

Meat
440 g pork shoulder
320 g pork belly
240 g liver

Ingredients Per kilo meat
60 g salt
3 g white pepper
1 g of ginger
0.6 g Macis
0.4 g cardamom
0.4 g allspice
0.4 g Thyme
30 g of braised onions

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German Classic Potato Saled Kartoffelsalat How To Video littleGasthaus T...

Ingredients for 1 kg Potato Salad

600 grams of jacket potatoes
150 grams of Viennese sausage
2 hard-boiled eggs
1.5 medium onions
2 pickled cucumbers
4-5 tbsp mayonnaise
2 tbsp sweet cream
4 tbsp cucumber water
2 tbsp chives
1 tsp mustard medium hot

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Polish Sausage Krakow How to Video The German Sausage Maker

Polish Sausage Krakow  5 Ib

ingrediant
1050 grams Beef
120 grams Back fett
570 grams pork belly
570 grams pork shoulder

2.3 grams Garlic
1.2 grams Coriander
4.5 grams Nutmeg
4.5 grams Paprika
4.5 grams white Pepper
45 grams Curing Salt
7 grams jellow mustard Seed
4.5 Dextrose Suger

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Texas Hot Links, German Style, how to Video, little Gasthaus

Texas Hot Links, the German Way

 ingredients: for 5Ib Sausage

 1 kg pork shoulder

 1 kg pork belly

 1/2 Cup Lone Star or Water

 1/2 Tbs black pepper

 1/2 Tbs of cayenne pepper

 3 Tbs Salt

 1 Tbs of mustard seeds

 2 Tbs of garlic powder

 1 Tbs coriander

 1 Tbs thyme

 3 Tbs hot paprikapowder

 1 1/2 Tbs chili flakes

 

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Pepper Sausage Paprika Bratwurst Step by Sep Video

Ingredients

• Quantity per 1000 grams
• 
  
• 600 grams Pork shoulder
• 400 grams Shoulder pork fat
•   20 grams Salt
•     2 grams with ground Pepper   
•     1 grams paprika powder sweet
•     1 grams chile Powder
  
•     0.5 grams paprika powder hot
•    20 grams red bell pepper finley cut
•  best sheep casing 24/26 mm or 30mm pork casing
  

  Instructions for Paprika Bratwurst:
  

• Prepare the meat: Start by trimming off any excess fat and connective tissue from the pork shoulder. Cut the shoulder into small chunks, around 1-inch in size. Cut the shoulder pork fat into small pieces as well.
• Grind the meat: Using a meat grinder, grind the pork shoulder and shoulder pork fat together. You can use a medium or coarse grind setting, depending on your preference. Ensure that the meat is evenly ground.
• Season the meat: In a large mixing bowl, add the ground meat mixture. Add salt, ground pepper, sweet paprika powder, hot paprika powder, and finely cut red bell pepper. Mix everything together well, ensuring that the seasonings are evenly distributed.
• Stuff the sausage casings: Soak the sheep casing in water to remove any excess salt and make them more pliable. Attach the sausage stuffer attachment to your meat grinder or use a dedicated sausage stuffer. Feed the soaked casing onto the stuffer tube and then fill it with the meat mixture, ensuring that there are no air pockets. Twist the casing at regular intervals to form individual sausages.
• Let the sausages rest: Once all the sausage is stuffed, let them rest in the refrigerator for at least 1 hour. This will help the flavors meld together and improves the texture of the sausages.
• Cook the sausages: Paprika bratwurst can be grilled, fried, or cooked on a stovetop. Heat a grill, pan, or skillet over medium heat and cook the sausages until they are browned on all sides and reach an internal temperature of 160°F (71°C). Depending on the thickness of the sausages, this will take around 10-15 minutes.
• Serve and enjoy: Once cooked, remove the sausages from the heat and let them rest for a few minutes before serving. Serve the paprika bratwurst on buns or with your favorite side dishes. Enjoy!

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Orange Mustard Your Way How To Video littlegasthaus

 Ingredient list:
 
 5 tbsp medium hot mustard
7 1/2 tbsp pureed orange
1 tsp liquid smoke
  1/4 tsp ground coriander

 Keep the jar in the fridge

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