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.

Easy Meatloaf Recipe Easter Bunny, how to Video, Falscher Hase littleGasthaus

Meatloaf  Easter Bunny

4 lbs ground pork
2 onions
2 eggs
4 hard-boiled eggs
1 teaspoon garlic powder,
1 red pepper,
1 bouquet of parsley,
4 once feta cheese,
1 teaspoon mustard,
1 teaspoon oregano,
1 teaspoon pepper,
1 teaspoon salt,
Form Rabbit parts and bake about 60 minutes in the oven at 175 ° C / 350° F

Jaeger Schnitzel

 German  mushroom sauce Schnitzel

Jaeger Sauce recipe:

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5 pork cutlet
1 cup breadcrumbs
2 eggs
pepper, salt

Sauce:

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2 tablespoon butter

2 tablespoon Flower

3 tablespoon bacon bits

2 cup mushrooms

3 onion

1 cup water
1cup cream
1 tablespoon Paprika
parsley

fry bacon bits, onion and cut mushrooms.

butter and flower, make a roux in a pot. Ad water and pan contents mix well

for further instructions watch the video !

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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Dutch Frikandel Nederlands Sausage

Dutch Fast Food, recipe Frikandel

Ingredients:

  1 pound beef,
0.5 pounds of chicken,
  3 tsp pepper
  2 tsp cumin,
  1 tsp crushed coriander seeds,
1/4 tsp nutmeg,
  2 tsp mustard powder
1/2 tsp Chile powder,
  2 large onions,
  5 tablespoons bread crumbs,
  2 eggs ,
  2 tsp salt,
  5 tablespoons sweet soy sauce,

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Dumpling from leftover bread, Knodel Bavarian Style

Ingredients

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5 old buns or white bead

10 oz. lukewarm milk

1 sm. onion

10 g. butter

Salt water (enough to cover the Knödel)

Salt

1 egg

2 tbsp. all purpose Flower

1 tbsp.. parsley

Directions

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Slice buns fine; add salt and pour warm milk over. Cut the onion fine and sauté in the butter
Pour over the cut up buns. Add eggs flower and parsley ; mix all ingredients well with hands. Form a dumpling, rolling them in hands until round and firm and holding together. Simmer the dumplings in salt water.

Remove dumplings and serve them on a platter with veal, pork, beef or poultry.

homemade Texas Grill Blend, 7spices Steak seasoning Beef Rub

Here the promised spice video.


The only seasoning you need. "EVER"




Spices:


3 Tablespoons Parsilla Powder,
   (roasted and ground Parsilla-Chilly´s)


4 Tablespoons Salt


2 Tablespoons Brown Sugar


2 Tablespoons Garlic Powder


2 Tablespoons Black Pepper


2 Tablespoons Ground Cumin


1 Tablespoons Ground Thyme

Instructions in the video!




For questions write to the Blog

BBQ Grillfackeln recipe German pork spits finger food

Instructions in the video!




For questions write to the Blog

Bernds smoky Beef ribs stuffed Bell pepper and more

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Stuffed Bell pepper

Ingredients for 2 people:

2 big paprikas

1 small cup of rice1 small tin of passed tomatoes

1 medium-sized onion

1 garlic toe

3 tablespoons olives (black)

50 g of cheese (Gouda, Cheddar, Parmesan)

Salt, pepper1 TL Italian mixed herbs 

125 ml vegetable stock 

50 ml cream

1 chili pod

Peel the onions and the garlic and cut in small cubes. The olives cut in thin disks. Wash the chilli remove cores and dice small. grate the cheese.

1 cup of rice with 

1 1/2 cups of water allow to boil, then simmer on low heat.

Add 1 pinch of salt. 

In a frying pan heat up some olive oil. sear the onions in it. If the onions are glazed, add garlic and chili. briefly simmer, then add the tomatoes. Allow the sauce to simmer. Add, salt, pepper and Italian mixed herbs spice to taste. Approximately 1 tablespoon of cut onions and 2 tablespoons tomatoes, these are required for the sauce. Preheat the oven to approx. 180°C. Wash the bell pepper and dry. Cut off the lid of the bell pepper. Remove cores and tendon from paprikas. Coat from the outside with some oil and give for approx. 8 minutes in the smoker. In the interim mix boiled rice with the tomato sauce for filling. Fill rice tomato sauce in the bell pepper. Cover with grated cheese, close the bell pepper lid on it place in to smoker. For approx. 15 minutes allow to bake. Add salt, pepper and spices to taste. Top with sour cream.

Ingredients for 2 people: