Oktoberfest all packaged up
Bierwurst just in the smoker
all done smoking
cool down
an overnight fridge nap and slicing and sampling tomorrow
the recipes
Peameal Bacon
Pork loin trimmed and cut into 1-2 lb. chunks
3/4 cup coarse salt
1 cup brown sugar
2 tsp cure #1
20 cups cold water
cornmeal
Make brine and add loin chunks, keep refrigerated 7-10 days
Remove meat chunks drip dry, roll in corn meal until all sides coated. Package and freeze or slice and fry up.
Bratwurst (Oktoberfest)
20 lbs. Pork butts
4 cups milk
6 Tbs. salt
4 tsp. Prague powder
1 Tbs. mace
8 tsp. white pepper
1 Tbs. nutmeg
2 tsp. ginger
4 eggs
4 cups powdered milk
1 Tbs. Special meat binder
Grind meat through a fine plate. Mix spices together and add to meat with the rest of the ingredients. Mix well. Stuff into hog casings. Link and place in simmering water for 20 minutes. Remove and cool under cold running water until cool to touch. Separate the links and package.
Bier Wurst
7 lbs. beef chunks
8 lbs. pork chunks
1 Tbs. black pepper
1 Tbs. whole mustard seeds
1 Tbs. cure #1
¼ tsp. cardamon
1 tsp. nutmeg
1 Tbs. dextrose
4 Tbs. salt
1 cup powdered milk
½ tsp. garlic granules
15 oz. ice water
Grind meat together through a 3/16 “ plate, add spices and water, mix until you get a bind. Stuff into 3-4” cases. Let rest overnight in the fridge to meld to spices and cure. Place in smoker at 120 F for 2 hrs, no smoke. Increase temp to 150 F apply smoke for 4 hrs, increase temp to 170 F and continue until internal temp of 155 F. Remove from smoker and shower with cold water for 5 minutes then hang at room temp for 2 hrs to bloom. Place in cooler overnight then slice or package.