21 күн бұрын
5 ай бұрын
7 ай бұрын
9 ай бұрын
Пікірлер
@jungleraft1314 4 күн бұрын
hello, could be good but definitely not a french recipe... 🙂
@gs637 7 күн бұрын
Looks great, and just in time. Thanks!
@916rockfox 7 күн бұрын
Great content. Thanks for sharing.
@joesmith7427 9 күн бұрын
SU- VE it!!
@tigkokodevlosangeles5207 10 күн бұрын
Can i use american grocery store pork for to make mett
@arizonad8012 12 күн бұрын
Hello, I had those in Munich and they are amazing. With their mustard, which was bomb, and I don't like mustard very much.
@h.satriana2614 12 күн бұрын
Dagjng babi mentah donk 😅
@fadilnurwahid537 6 күн бұрын
Nah
@joe_origlieri 12 күн бұрын
What's the advantage to seasoning the meat before it's ground?
@planetarygodzilla 13 күн бұрын
What type of machine do you use for the smoking? It seems very capable.
@joe_origlieri 13 күн бұрын
BRO THAT SHIT IS PINHEAD
@davedjoparto6112 14 күн бұрын
Great video thx
@davedjoparto6112 14 күн бұрын
Thx can you also show how beef jerky is diy
@cahallo5964 14 күн бұрын
how much would they last in the fridge if I skip the smoking?
@Jumpeyuk 14 күн бұрын
Hackepeter
@christoph1246 15 күн бұрын
What makes it rise so much when cooked?
@TruthTeller-ou8ck 15 күн бұрын
I cannot believe how underrated this channel is ! Everything you do is just PERFECT, super professional ! thank you very much 💖
@cherry2924 16 күн бұрын
is it okay if i change the pork wth cow meet?
@YvonneTrice 17 күн бұрын
New
@Bäckerin189 19 күн бұрын
Can you use a cure for this?
@peterkando 19 күн бұрын
Tolle Beschreibung aber nimmst Du Rosenpaprika oder scharf?
@faustinfittante 20 күн бұрын
Excellent 🍵
@gs637 21 күн бұрын
Honestly, I would expect this to taste quite salty @ 23.5 g salt per Kg. Convince me I'm I wrong?
@fathersonandskillet 21 күн бұрын
It's 2.3% by weight in relation to the meat. That's an average saltiness for sausage.
@gs637 21 күн бұрын
@@fathersonandskillet Nope...., & that's exactly my point: the typical salt percentage in sausage is 1.4 to 1.8%. 2.3 per your receipe seems to be on the salty side
@marcr9410 20 күн бұрын
It's a raw sausage, this is normal and for safety reasons. Sausages that are eaten cold can have much more salt, without being salty. These sausages would be only salty if heated up and eaten warm obviously.
@axejst9113 21 күн бұрын
More meat sticks!
@chris38663 21 күн бұрын
Looks great. I'll be sure to give this a try.
@alphanoir. 22 күн бұрын
Thank you so much for sharing this amazing recipe. My husband is Austrian and this sausage is the best with hot dog bread and Wiener Spezial Senf! I am happy I could find those recipies and finally have good sausages again! I will make them as presents for my husband.
@cathcartofficial5632 23 күн бұрын
Jazak
@bash_content 24 күн бұрын
Never tried, but I’d like to. Looks delicious
@HerbertDuckshort 26 күн бұрын
I'm English 🏴 and I also love mustard! 🇩🇪❤️
@suzannemelul6694 28 күн бұрын
האים המעיים כשרים
@suzannemelul6694 28 күн бұрын
מאיפוא אפשר להסיג את המעיים תודה
@bertski60 Ай бұрын
can you freeze the prosciutto after it's done? great video, thnx.
@void.reality Ай бұрын
Love your channel Dan - have been watching for years. But you need to normalise your audio volume. Way too quiet.
@jayroudi Ай бұрын
The tapeworm is strong in this one....
@Marcel_Audubon Ай бұрын
good flavor combination 🎉
@zenzeleluckymtshali8433 Ай бұрын
why ar u angry tonight or tody ask staff to bring coffee and a snack with a drink for me ill be in your bedroom just now
@zenzeleluckymtshali8433 Ай бұрын
hi afternoon
@CP-fe6jr Ай бұрын
how do you feel about using a pressure cooker? much quicker than 2 hours, I recon about 30. minutes at full pressure, then allow to reduce pressure slowly.
@jimmysjamin1 Ай бұрын
I love liverwurst ! Now you can also make this with Chicken livers do you have that recipe ? I tried it once but have never seen Chicken liverwurst in any store. But thankyou so much for sharing your recipe and instructions cant wait to try it 🙏😋
@christianbernard2166 Ай бұрын
Pourquoi les anglosaxons compliquent les bonnes recettes ????
@olomad6722 Ай бұрын
What is the name of that food processor?
@leo.girardi Ай бұрын
I always use thigh meat, more flavor than breast meat.
@lupuscinus Ай бұрын
Looks awesome
@StormStouvenel Ай бұрын
Mace und nutmeg?
@skylarmccloud4080 Ай бұрын
Best of the Wurst
@Swift_Water Ай бұрын
What type of casing do you use?
@jtylermcclendon Ай бұрын
How do you control humidity?
@Technoanima Ай бұрын
Eating good in a few months!!!😋
@benbradstock183 Ай бұрын
What is "Cure #1"? Looks like a great recipie, I will probably give it a go if you get back with that mystery "cure" ingredient :)
@whiteyfisk9769 Ай бұрын
Its just a name for the curing salt(nitrates). Theres number 1 and number 2. Idk the difference, ive always used number 2, but thats just because i bought a huge bag of it.
@benbradstock183 Ай бұрын
That explains a lot, tysm
@MichiHenning Ай бұрын
The description says "Whiskey ham". I don't think that's what you meant. What degree of drying (% weight loss) would you suggest?
@Dman6779 Ай бұрын
hacked peter
@Dman6779 Ай бұрын
i think i will skip the jhuman meat?, no peter for me