Eckkehard the German Butcher is more than just a channel about sausage and ham. Eckkehard has over 60 years experience as a butcher/sausage maker, plus he has also spent 40+ years as an avid White-tail deer hunter and he is looking to share his knowledge and expertise with the world. From hunting blind to table, he is looking forward to making as many videos as possible, showing all the ways he cuts, smokes, cures and cooks his meats. Plus videos about field dressing, shot placement, hunting, butchering, and of course sausage making and ham.
I have a question about smoking sausage. Because as i understand with cold smoke. YOu still have to cook it after because its raw. But here in the Netherlands in know in germany too there is called metworst but this is just eaten with that soft texture raw. But i wanted to ask if you know a temp for cold smoking that its just ready to eat and the best for preserving like that
Sehr gut Herr Eckkehard While driving down a side country road, we would always stop at the roadside bratwurst stands. i use 1/8 in #22 grinder die mix the rest by hand until protein extraction, and stuff in hog casing
What would happen if you don't put ice and the meat ground mixture become warm? Thanks. 14:53 - Interesting. So why is it more pinkish with the one cooked yesterday done by the grinder compared to the one done by the Ninja it is more whiteish? Also why does the meat turn pink when you let it sit longer to cure?
I am American. However, my husband was born and raised in Hamburg. His father was a butcher as well. His mother and his brother are both chefs. My husband approves of this recipe! He wants me to make it since we have venison in the freezer. He wants to serve it with potato dumplings. I am looking forward to preparing this for the two of us. Daniel Schoen.
250g at 6% cure salt mixed with 2500g table salt Mixed 0.5% sodium nitrite. Mixed total table salt and cure salt. 10g per 500g. 2.00%. Recommended amount is cure salt 0.25% per 500g. 1.25g Recommended amount table salt 2.25% per 500g. 11.25g Total weight salt and cure 12.50g per 500g. 2.50%. Sodium nitrite 6% to 94% table salt. Cure salt 6%. Mixed 12.50g equals 0.6% sodium nitrite. For my future reference. Use at own risk.
Good for you! They look wonderful. There is now a huge community of carnivores (people who eat meat and meat products) who are looking for this type of chip to carry with them! Nice to try beef, pork, shrimp, turkey and lamb.
