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BBQ Smoker Box

 Introducing the ultimate BBQ Smoker Box - your secret weapon for mastering the art of outdoor cooking. Apologies to all long time viewers for uploading some old videos. 

The smokerbox is close to my heart and I would like to show this way of cooking to everyone who is interested and to use all the possibilities. 

 This versatile and affordable device not only enhances your grilling experience but also gives you the power to create mouthwatering smoked dishes. 

Designed to be easily built, this smoker box makes a perfect companion for any grilling enthusiast. 

Its innovative design allows you to infuse your meats and vegetables with exceptional flavors, transforming your backyard barbecues into unforgettable culinary experiences. 

Whether you're a seasoned grill master or a beginner, this BBQ Smoker Box is guaranteed to take your outdoor cooking to the next level.

homemade German-style paprika bratwurst:

      homemade German-style paprika bratwurst:

Ingredients:

• 750 grams pork shoulder (with some fat)
• 250 grams pork back fat
• 15 grams salt
• 5 grams black pepper
• 5 grams sweet paprika
• 2 grams smoked paprika
• 2 grams garlic powder
• 2 grams onion powder
• 2 teaspoons mustard seeds
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon ground coriander seeds
• Hog casings (soaked in water)

Instructions:

1. Cut the pork shoulder and back fat into small chunks. Make sure to remove any sinew or tough parts.
2. In a large bowl, combine the pork shoulder and back fat with the salt, black pepper, sweet paprika, smoked paprika, garlic powder, onion powder, mustard seeds, ground caraway seeds, and ground coriander seeds. Mix well until all the seasonings are evenly distributed.
3. Pass the mixture through a meat grinder using a fine grind disc. Alternatively, you can use a food processor to grind the meat, but make sure not to over-process it to avoid a mushy texture.
4. Soak the hog casings in warm water to make them pliable. Rinse them thoroughly to remove any salt or debris from the packaging.
5. Attach a sausage stuffing tube to your meat grinder or sausage stuffer. Slide the soaked hog casing onto the tube, leaving a few inches of casing hanging off the end.
6. Fill the sausage stuffer with the ground meat mixture and start cranking or pressing the meat into the casings. Make sure to maintain an even pressure, filling the casing but avoid overstuffing.
7. Once you have reached the desired length, twist the filled casing to form individual sausages, about 4-6 inches long. Repeat the process with the remaining meat mixture.
8. Refrigerate the sausages for at least 4 hours or overnight to allow the flavors to meld and the sausage to firm up.
9. To cook the sausages, grill them over medium heat or pan-fry them in a skillet with a little oil until they are browned on the outside and cooked through, about 10-15 minutes.
10. Serve the homemade paprika bratwurst with your favorite sides, such as sauerkraut, mustard, bread, or potato salad.

Enjoy your homemade German Style Paprika Bratwurst!

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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