hnblarms wrote:Does anyone have a recipe that I could experiment with? Any and all information would be super.
Thanks
James
Other than the recipes on the first page of this thread, apparently not.
Is there some reason why the 1940 recipe from the Dutch butcher's manual, translated into English and provided by DanMcG on the first page of this thread, is not acceptable for trying? Or the Dutch recipe translated into English and provided by Culinairezaken, also on the first page of this thread? If you have questions, just ask and I'm sure someone here would be happy to help you out.
As Jan notes, 5 posts above, in response to the Dutch recipe provided in response to your original request (the recipe you can't read and were going to have family translate), is the same one already fully-translated and provided by Culinairezaken on the first page of the thread. As Jan points out, "kinnebak' should probably translate as pork jowl, not jawbone, but if you can't get pork jowl, fatty shoulder meat certainly works. Also, note that the reference to "Colorazo" is a reference to an all-purpose curing salt that contains 99.4% salt and 0.6% sodium nitrite. This is not the same as Cure #1. Please be careful with the cure.
Since no new recipes have come forward (save a repeat of one of the recipes already posted in this thread), and you seem eager to give it a go, if your purpose is to make the sausage, then I'd suggest you try one of the two recipes already provided. If your purpose is to solicit more recipes for rookworst, then I wish you luck as no others have been added in almost four years.
As happens, there is a German recipe for Rookworst in a German butcher's manual dating from around 1912 that I will transcribe, shortly.