Finally, tried out my 2-month-old Coppa!

I finally got some time to process some meat this weekend and I decided to make 100% all beef brisket hotdogs. This was my first time at making an american hotdog and they turned out perfect!

I’ve started working on a recipe for Jagdwurst for my next project. It’s a German-cooked sausage that is all pork and contains fine and coarse particles. I’m curious if anyone has made this before?

It’s my turn! Fresh Corned Beef.

Yesterday’s project is complete. I made 10 lbs of Bacon Cheese Burger Sausage.

Fresh Fleischsalat on Marbled Rye

Today’s project,
FLEISCHWURST!

I picked this up down the street from me this morning.

A Hobart 1712 Slicer!

Here are the results. After initially pulling it out of the hot bath I figured it was another failure, but we just tried it a day later and it was an overwhelming success! Here is the pic of the project!

Pivodog Here’s the money shot!
Tasting Notes: Spicy and Smokey!

Pivodog The 2Guys Hebrew National Copy Cat recipe looks like a good one. Mine is similar but I omit the sugar and added Paprika and Hot Red Pepper. Chuds’s also doesn’t look bad except he’s missing celery seed and mace.

https://twoguysandacooler.com/hebrew-national-all-beef-franks-copy-cat-recipe/

processhead, I knew you had an answer, thanks!

I’m smoking 12.5 lbs of brisket hotdogs right now!

Dave in AZ Thanks, I missed that one. They usually have some decent recipes to start with. That will work!

processhead Does anyone know and or have experience with adding oil to the gearbox inside of a Hobart Bowl Chopper? I’ve seen some oil online at equipment sites, but they usually private label it and charge too much for it. I’m thinking of some kind of heavy-duty oil. Any suggestions?

processhead Yeah, I think the hardest part is to deal with the long curing process such as humidity control. I’ve got a bunch of heritage pork cheek frozen here and I’m looking for something to make with it.

Has anyone made Guanciale, and if so do you have any recipes to share or tips?

cdavis nice looking hams!!!

I understand, I usually cut them up before using them since they are too long. I just hate seeing them broken all up randomly to fit them into a box.

pr0wlunwoof It looks good, Enjoy it!

That’s a good question. I think this was for fresh sausage and not one coming from the smoker.