Delicious Homemade Hot Dogs: Grinding and Filling Franks by Hand #Sausage,#wurstrecipe,#Germanrecipe,

 

 

Looking for a delicious, homemade HotDogs Franks recipe? Look no further! 

This recipe These are made from a combination of pork belly and pork shoulder.

If you want, you can use beef trimming instead of the pork shoulder, that's up to you. 

It is packed in a natural sheep casing. 

The recipe requires traditional spices, a hand meat grinder and a hand stuffer. back to the roods of traditional sausage making, this recipe is perfect for anyone who loves German style HotDogs. 

Ingredients: 

600g pork shoulder or ham 

400g pork belly 

200-300 ml ice snow or ice water 

3 Meter sheep casing curing salt 

Spices per 1kg sausage: 

20g Curing salt (German Curing) 

3g White pepper 

2g nutmeg coriander 

2g sweet paprika 

1g ginger cutter aids (for reddening) by manufacturer or 5g mosterd powder 

0,8 g ascorbic acid (vitamin C) 

Little Gasthaus Blog: https://littlegasthausbbq.blogspot.com/

Mastering the Art of Smoked Ham: Unleashing the Ultimate Flavor

 

 

We uncover the age-old secrets of curing and smoking hams to create a culinary masterpiece with an unrivaled taste. 

In this highly informative video, we take you step-by-step through the intricate process of transforming ordinary pork hams into a work of art. 

Requiring patience and precision, the hams undergo a meticulous 15-day curing process. 

During this time, they undergo a transformative ritual - being washed and watered for two days to enhance their tenderness and moisture content. 

Following this, the hams are expertly air-dried for an additional two days to ensure optimal texture and flavor development. 

The hams are then exposed to the gentle embrace of a fragrant wood-fired smoke for a full 12 hours. 

This smoking process imbues the hams with a unique flavor. Each batch of hams need 12-hour rest, allowing the flavors to marry and settle. 

This rest period is repeated three times, perfecting the harmony between the curing, smoking, and resting stages.