This guy is the real deal. He should have more views
@LittleGasthaus6 жыл бұрын
Thanks a lot.
@raufmustafayev49464 жыл бұрын
This guy doesn't answer my question
@mr.fictitious92774 жыл бұрын
@@raufmustafayev4946 wow, you just asked yesterday, calm down.
@domenicomonteleone305511 ай бұрын
@@LittleGasthausi follow you 💯 from # YSW 🇨🇦 much respect back to you for your videos 📹 😊😊😊😊😊
@LittleGasthaus11 ай бұрын
Thanks for coming back and subscribed to my channel. Alway’s happy when I got some feedback from people who tried the recipe. Or when they have any problems with Making sausage. Take care
@JEJ25026 жыл бұрын
I wanted to make some homemade franks for my German inlaws so you have the best video on youtube no how to make instructions . I also like your other sites.
@LittleGasthaus5 жыл бұрын
Thanks for your comment and I hope my video helps you to make a perfect Hot Dog.
@nikolaerakovic83855 жыл бұрын
befor adding smoke dry the ripen then dry the sausage you will get a much more even colour to the sausage then if you start smoking when they are wet they will come out botchy
@caseyjohns4068 Жыл бұрын
Wow❤❤❤ love from Zambia .have learnt alot ❤❤❤
@emeteriorodrigues97444 жыл бұрын
Very well explained... thank you so much Sir,I am all set to try your version....Gluten Appetit und Dankeshun...
@ricstelzmiller11193 жыл бұрын
Wonderful video! Thank you so much for sharing your expertise!!
@LittleGasthaus3 жыл бұрын
Thanks a lot for your comment Ric, you should try it and let me know how they turn out.
@billycoleman1128 Жыл бұрын
I will try these. Thanks for sharing
@kempoguy75977 жыл бұрын
Vielen Dank, Herr Peter. I'm happy to see you posting again....a steadfast follower from the USA.
@LittleGasthaus7 жыл бұрын
appreciate it , thank you for watching
@polymorphism19665 ай бұрын
Very cool awesome video
@LittleGasthaus2 ай бұрын
Thanks for watching and your comment, and thanks for Liking the video.
@lueveniapettiford26269 ай бұрын
Perfect, thanks for sharing
@LittleGasthaus9 ай бұрын
Thank you for watching the video.
@established_18033 жыл бұрын
so this is why Americans like hot dogs so much cause a lot of us are in fact of German ancestry
@TonyAmore-dp9kx4 ай бұрын
LOOKS GOOD
@LittleGasthaus4 ай бұрын
Thanks a lot for your comment. happy that I’m still receiving comments on my older videos! take care
@huanitotakito69442 жыл бұрын
Beautiful job!
@skywatchersantosdumont37333 жыл бұрын
Nice work.
@kapitanaskitchen68062 жыл бұрын
thank you for sharing. you made the process very easy for newbies like me. i really want to learn how to do this!
@BlatantlyJohn3 жыл бұрын
Thank you for sharing!
@salibaray4 жыл бұрын
This video was very informative, thank you and keep it up!
@garyinner6543 Жыл бұрын
Nice job and I will try them. Feedback: it would be helpful to describe what meat you are processing.
@NicoleNail4 жыл бұрын
Love your recipe look so nice and yummy 😋
@LittleGasthaus4 жыл бұрын
Oh you should give it a try to Find out the real taste. Thanks for watching.
@chrisgalo5108 Жыл бұрын
Thank you very much. Great job. Maybe next time you can tell us a little more about the ingredients
@LittleGasthaus Жыл бұрын
Well you’ll find most of the recipes at my littleGasthaus blog
@ekulda2 жыл бұрын
Lovely. Yum 👍
@LittleGasthaus2 жыл бұрын
Luke, Thanks for watching and Writing.
@Techdivingthailandkohtao3 жыл бұрын
Thank you very much for this information. Nice video and great information! Cheers!
@LittleGasthaus3 жыл бұрын
Glad it was helpful!
@alexstraightson48514 жыл бұрын
Great
@TheTorqueMusic2 жыл бұрын
Great video.. thanks alot!
@LittleGasthaus2 жыл бұрын
Thanks for watching!
@Supergasolina4 жыл бұрын
Klasse mein Freund
@LittleGasthaus4 жыл бұрын
Danke für dein Kommentar Mario Antwort hat leider etwas länger gedauert ich bin zur Zeit in Georgia und versuche hier ein paar gute Bratwürste an den Mann zu bringen. Es hat hier in letzter Zeit einiges an Regen gegeben und viele Binnenstraßen auf dem Land sind nur Sandwege. Das größte Schlagloch war 60 cm tief und 40 cm mit Wasser gefüllt. 🤠Bis später👍👊
@phikunskitchen-thaicooking82173 жыл бұрын
Thank you for sharing this recipe, very nice so different to my Thai food :-)
@josephjohns14337 жыл бұрын
Thanks for this! I have been searching for a good frank recipe. I'm gonna try this soon and let you know how it goes.
@toyaallure883 жыл бұрын
Excellent
@LittleGasthaus3 жыл бұрын
Thanks for your comment, keep watching.👍
@hudhudhudhud9324 жыл бұрын
Hello, how many cubes of ice we need to add for 1 kg of meat while grinding. What if we add some fats to make it juicy? Also, from where can I get the 2nd one heavy duty grinding machine and other equipments for post grinding processes?
@LittleGasthaus4 жыл бұрын
Instead of crushed ice, You can use 100gramm ice cold water almost frozen And add to the mixture, You have to add this weight to the amount of spices and salt so an additional 10% per kilo. About the equipment, that depends which country you are. The best choice would be looking online, four Local butcher equipment shops. Or look at eBay for used equipment in your neighborhood.
@danielward22964 жыл бұрын
HI , GOOD VIDEO I LIKE YOUR WORK, MAKING SAUSAGE GOOD JOB KEEP IT UP .
@LittleGasthaus4 жыл бұрын
Sorry for my late reply. I was for almost 6 weeks in Georgia. Looking for some more southern barbecue experience. Thanks for watching and take care
@LittleGasthaus4 жыл бұрын
Sorry for my late reply. I was for five weeks in Georgia looking for new Southern barbecue experience. Thanks for watching and take care
@zachyweezer Жыл бұрын
hello, sir. great looking franks you did. could you tell me a little about your choice of casings in this vid? they seem a bit larger in diameter than the sheep casings i've come across.
@shugabun85593 жыл бұрын
Awesome
@chev39rsh Жыл бұрын
I think a combination of pork and beef would give you an american style hotdog. Good video. Would you add powdered milk for binding or not necessary on such a fine grind ?
@LittleGasthaus Жыл бұрын
Sorry for the late reply I’m not sure if you’re still busy with sausage making, fine consistence need an add-on to hold the liquid in the sausage. Ascorbic acid and ascorbate or Salts of citric acid. To keep the pH down. You also can try powdered mustard seeds. Hope this helps a little bit, you probably find a lot more information asking google.🤫👍
@advanced-electronic Жыл бұрын
They look fantastic, just like Opa's were!
@LittleGasthaus Жыл бұрын
Thanks for looking and your comment see you around take care
@agneshouston3536 Жыл бұрын
The process is interesting but what spices did you use? What were you brewing in and forhow long?
@ronestes10275 жыл бұрын
I love your video! 💯💯💯👌
@LittleGasthaus5 жыл бұрын
Thanks for your comment. Greetings from Germany
@ronestes10275 жыл бұрын
@@LittleGasthaus I am German American, my mother was born in Germany, and I've always wanted to know how to make these beautiful Frank's you make! Hope you make more videos on other German food, maybe you can show a few videos on German style food? That would be great! Greetings from Louisiana, USA! 😁
@maxbenson16914 жыл бұрын
good job !!
@LittleGasthaus4 жыл бұрын
Thank you! Cheers!
@manuelcheung29174 жыл бұрын
This will give me ideas for my future livelihood.
@stefancabak23023 жыл бұрын
Hi nice job ! What wood you use for smoking ? If is not secret? Thanks!
@walterperez34393 жыл бұрын
Vielen danke sir very grateful that you shared this beautiful recipe love German sausages since I was a child ate them all with my uncles I must say the mustard sausages and 🍺. Beer the best in the world and German sausage makers are. Number one ☝️🇩🇪 🍺 🇦🇺🙏🏻🦘🦘🦘
@LittleGasthaus3 жыл бұрын
Sorry Walter for the late reply! Thanks for your comment and greetings to Australia.
@garyinner65435 ай бұрын
It would help on the amount of spice and currying salt that you use
@chefroderick13973 жыл бұрын
I like this thank you boss god bless
@AmericanExpatInThePhilippines11 ай бұрын
If I had your equipment, expertise, and ingredients I could make sausages as well as you. 😀
@LittleGasthaus11 ай бұрын
I would say yes, In my next video I will make hotdogs similar to this one just with a meat grinder and filler without any motorized equipment. Give me a week and keep watching.😉
@TheNinj476 жыл бұрын
Very cool, i appreciate the video, thanks!
@mikew19566 жыл бұрын
Great video
@LittleGasthaus6 жыл бұрын
Thanks for watching in your comment.
@magicman94862 жыл бұрын
Thank you so very much. This is exactly the information i needed.
@LittleGasthaus2 жыл бұрын
Thanks for watching, if you got any further questions let me know.
@magicman94862 жыл бұрын
@@LittleGasthaus I have failed twice at frankfurter. Really hate throwing 10 lbs of meat in the garbage.
@LittleGasthaus2 жыл бұрын
Was it with this recipe? What happened? What was wrong with the ready sausage? Most the time is the use of the curing salt, the difference between German and American curing recipes. Always keep in mind, the amount of salt is between 18 and 23 g salt Per kilo meat. Sorry about the grams in kilos but this is science 🧪😉
@magicman94862 жыл бұрын
Making a batch of sausage. (not your recipe as i don't have all your ingredients) I think i am not adding enough ice. I put in 15% and should have added 20%. My machine was stalling. I use a commercial bowl processor. in the Smoker now. Have a pot of water at 170 degrees for the water bath.
@LittleGasthaus2 жыл бұрын
Let me know how it went and keep an eye on the temperature.
@halimismael58096 жыл бұрын
Very nice videos, it helps my research.. Thankyou...
@LittleGasthaus6 жыл бұрын
Thanks for your comment and I am glad you like the videos.
@rayansattarkhan68075 жыл бұрын
Good. Nicely explained.
@costanalexandru5120 Жыл бұрын
Thanks for the recipe. I see you actually avoided smoking them for to long and also boiled them to make sure they hit the correct internal temp ... Why do we still need curing salt? If you wanna cook them again before eating, those nitrites are acrually pretty bad ... I'm getting ready to make a batch without curing salt.
@LittleGasthaus9 ай бұрын
Sorry I’m a little late 🥺, you’re right, actually you don’t need curing salt, in this case it’s only used for a nice Color inside.
@atahuallpamejia26982 жыл бұрын
No spices, salt, pepper nothing??
@chrisgalo5108 Жыл бұрын
I can tell that you have a lot of experience. I like your style relax and easy-going. Too bad. We cannot taste those dogs.
@LittleGasthaus Жыл бұрын
Sorry for being late, cOVID-19 took me down for a while slowly coming back. Hope you like the videos. Take care.
@timmurray83612 жыл бұрын
These look excellent!! Thanks for posting. What are the portions on the seasonings for that size batch? What's, cutter aids, a knife? Thanks again.
@LittleGasthaus2 жыл бұрын
hi Tim thanks for watching. You will find the recipe on the littlegasthaus blog the link is at the littlegasthaus KZbin webpage. or Google search. this is sort of emulsifier if you cut the meat very fine. You should look it up at Google to find the right name for your area.
@simonhereshoping39804 жыл бұрын
brilliant vid thanks frank
@LittleGasthaus4 жыл бұрын
Thanks for writing, you should make them, and see how they are. And one of the good things is, you know what you put in it!
@brscn003 жыл бұрын
Sen Yetkili Bir abiye benziyorsun abone oldum. I Was Subscribs
@LittleGasthaus3 жыл бұрын
Thanks for writing and your subscription! Keep watching
@Supergasolina5 жыл бұрын
Einwandfrei
@LittleGasthaus5 жыл бұрын
Danke!
@dtharp497 жыл бұрын
Wow. Really like this. Keep it up.
@LittleGasthaus7 жыл бұрын
+Daniel D Tharp Thanks for your comment and keep watching
@dyrothcooking2 жыл бұрын
good
@ajaroslav1 Жыл бұрын
I wish you would provide more details about the spices used and quantities. Also , which would do you use for smoking?
@LittleGasthaus Жыл бұрын
Hi Jerry for the recipe you can go to the littlegasthaus blog
@paddicleland5950 Жыл бұрын
@@LittleGasthaus 9:35
@oneup10985 жыл бұрын
das was gut. looks like a great recipe for a breakfast burger / patty ( just smoked not boil - then fried or oven in morning )
@alannarodrigo44194 жыл бұрын
Thanks mate, really helpful.
@LittleGasthaus4 жыл бұрын
Thanks for writing and watching Hope you get some new ideas out of it
@AseanNomad4 жыл бұрын
nice video....I a in australia...what are cutting aids? and also what is curing salt? does curing salt have nitrates or is it just salt?
@LittleGasthaus4 жыл бұрын
Nitrit curing salt , 0.5% nitrit max is German law. 0.0001g / 1kg meat. Use one part lean pig-meat and two parts fat belly. Hope that helps!
@AseanNomad4 жыл бұрын
@@LittleGasthaus Danke schone :)
@ARMOROID50004 жыл бұрын
Fantastic! I love sausage. I'd like to try what he just made. I bet it's a hundred times better than store brand junk. ⭐⭐⭐⭐⭐❤️
@LittleGasthaus4 жыл бұрын
Thanks for your comment yes I Also would say the sausage is spare an alarm for the sausages you can buy at your local stores. And you know exactly what’s in it. A good sausage is only meat fat Drinking water Salt pepper some spices and herbs!
@ARMOROID50004 жыл бұрын
@@LittleGasthaus it's interesting you say such. I received some hotdogs from deseret the other day. They were bigger, plumper, firmer, better tasting and not oily. Compared to a ballpark Frank which is skinny, limp, dyed, and very oily. Not to mention very flat tasting in comparison. It sparked my interest to learn why a simple hotdog could be so different. Thank you for your video because now I know why.😁
@dighsx7 жыл бұрын
I have a request (if you haven't already done it) if you can could you show how to make Nürnberger bratwurst. Those are very tasty and I miss eating them. I used to do a lot of work near Nuremberg and ate many of them with good beer. Great video as always. Alles Gute, Jay
@LittleGasthaus7 жыл бұрын
the recipe is top secret, very creeping to find a good one! I must first test some of the ones I found. "mit Bier"
@LittleGasthaus7 жыл бұрын
one of the next recipes will be the Nürnberger "replicas", the originals are, of course, only in Nürnberg . Take care Pete
@dighsx7 жыл бұрын
Fantastisch! Vielen Dank
@billydavis73506 жыл бұрын
Hello, I see the ingredients listed above but what are the amounts used for each ingredient
@toms.39773 жыл бұрын
The amounts are listed in Peter's blog.
@redjimabagadiong25744 жыл бұрын
Thank you for sharing this. I just wanna know the exact measurement of other ingredients and also why do you put vitamin c? and what kind of ascorbic acid can be use?
@RicardodaSilvaLima3 жыл бұрын
That's odd. Vitamin C is Ascorbic acid. Essentially it's a preservative
@bethmoore76043 жыл бұрын
Your saying any type of vitamin C from a local drug store i can get?🤔👍
@raufmustafayev49464 жыл бұрын
How is the heat treatment? 1st smoke 65 degrees celsius for 45 minutes 2nd brew 75 degrees celsius for 20 minutes What should be the internal temperature of the sausage? (1st and 2nd parts)
@pinkponyofprey19656 жыл бұрын
Lots of stuff I can use and adopt! Subscribed! :D
@LittleGasthaus6 жыл бұрын
Thanks for watching my videos and your comment. I would try to make some more sausage videos this winter.
@wtglb7 жыл бұрын
Those look so good!!
@LittleGasthaus7 жыл бұрын
bit late responding, I was last weekend with my daughter in Dresden.
@novus5056 жыл бұрын
Hi my question is can I use Mexican sausage wrap ??? If so does this change the taste of the product
@moemediwilson54552 жыл бұрын
ive been thinking of getting costly machines bet it something i can do.thanks
@LittleGasthaus2 жыл бұрын
I’m glad you like the video, you will find the recipe at the, littleGasthaus blog. Thanks for watching.
@Joseph1242693 жыл бұрын
can the same recipe done with chicken?
@madbbq4 жыл бұрын
Whow! I try in my channel and link your channel! Thx dude!
@LittleGasthaus4 жыл бұрын
Sorry for the late reply I stuck in Georgia. My flight was canceled and I have to wait some time for next flight from Atlanta that was four days later. That was almost 6 weeks Southern barbecue I love it. Thanks for the link, take care
@robertavery88975 жыл бұрын
How about the additional fat ... where do you get that when ur making sausage. I know it’s off subject, but I’m interested in how you acquire it.
@LittleGasthaus5 жыл бұрын
There are two major sources of pork fat that’s the pork belly and pork neck or back.The soft fat usually comes with the pork belly meat, and the More firm fat from the back. Back fat is cut separately cut, and is the better Choice for sausage. You also want to use that with other meats to. But like always different countries different rules, so you have to ask your local Butcher. I hope this helps to get what you want.
@levankvezereli3152 жыл бұрын
When we put a sausage in the hot water usually lost it's color and how to maintain color?
@LittleGasthaus2 жыл бұрын
This recipe contents curing salt and vitamin E to get the color. This type of sausages are not for frying in a pan, or barbecue, so the curing salt will not create any problems.
@catluver20014 жыл бұрын
if you don't watch all of the video he will turn you into the hotdog
@bethmoore76043 жыл бұрын
Haha..🤩
@chaimking4 жыл бұрын
What processor is this? I want to buy one to make this good stuff
@LittleGasthaus4 жыл бұрын
I bought this in a German online store, it is not a brand name they’re imported from China. I have seen similar on a Chinese selling platform.
@chaimking4 жыл бұрын
@@LittleGasthaus thanks for the quick bresponse. I'd love it if you can refer me to spec or something to be able to search for something similar
@chaimking4 жыл бұрын
@@LittleGasthaus maybe you know the speed of the machine? i assume that makes a difference when making good sauseges
@LittleGasthaus4 жыл бұрын
Connection: 230 V - 50 Hz Power: 800 watts Working volume: max. 3L Max. Processing quantity: max. 1.5 kg of finished sausage meat Dimensions: approx. 320 x 300 x 500 mm RPM: 1800-2300 Net weight: approx. 4.5 kg
@chaimking4 жыл бұрын
@@LittleGasthaus thank you very much
@benediktjager35656 жыл бұрын
Great, can you please tell me the exact amounts for the spices? Thanks a lot.
@rob379lqz4 жыл бұрын
Benedikt Jäger ... yes: AMOUNTS: As much as you require. You are welcome.
@cliffordgame41614 жыл бұрын
Good day sir will you please put all the ingredience name with measurement how to do hot dog thank you so much..god bless us all
@judithreynolds16573 жыл бұрын
Good luck!!!
@adaliafrancisco1654 жыл бұрын
My boss FRIETO are SPANISH.HE LUKES THAT EVERY FRIDAY FOR THEIR FRIDAY SESSION AT WORK.I ALWAYS BY THEM IN CUBAO PHIL STORE.📖🚶💜💜💜®UEL p.s. they like GERMAN SAUSAGES!🐆🐆🐆
@LittleGasthaus4 жыл бұрын
Sounds interesting where are you located? I also love some Spanish traditional sausages. 👍
@tenwinnie5 жыл бұрын
l would love to try that receipe, what are the spice measements,
@judithreynolds16574 жыл бұрын
You will never get an answer for that...😖😖😖
@toms.39773 жыл бұрын
He lists the amounts in his blog.
@maryloumader-pipia96987 жыл бұрын
I so enjoy these shows🍻🌭🍺🌭🍺
@LittleGasthaus7 жыл бұрын
thank you for watching and your comment
@barryrowe6576 жыл бұрын
Another great video my friend, I would like to try making your wonderful Hot Dog recipe in the very near future. I have never made Hot Dogs before but have been making Sausage Salami and smoking meats for 35 years. I have now purchased a new Bowl Cutter machine to make emulsified sausages so Hot Dogs, Mortadella and other emulsified sausage are on my list to try making. I know you have listed the ingredients under the video but I cannot find your measurements and the quantities of the salt and spices you used in your mix, could you please post them.
@LittleGasthaus6 жыл бұрын
Thanks for writing, sorry for the late answer. A while ago I started a small business with a friend in California. Selling the splice kits, to make the sausages in my videos. All kits a mixed and prepared in Germany, to have them original as possible. A lot of the spices are hard to find, even in the US. I hope you’re not too disappointed. You can go to our website “the German sausage maker” or see if you can find similar recipes on KZbin. If you have further questions feel free to write.
@bethmoore76043 жыл бұрын
Barry, do you used ascorbic acid for SALAMI making?
@blackseagullinc33894 жыл бұрын
Just bought my first smoker, and I’m about to try your recipe. Can you please tell me what are the sticks you hang sausages inside the smoker made of, or how they are called. Where can I buy them? Thanks!
@LittleGasthaus4 жыл бұрын
There a special smoke Rails for sausage , there are made from aluminum. 1.1 yard long but only available in Germany as far I know. You may look for some professional butcher supply store in the US maybe you’ll find them there.Thanks for writing
@kaushilakumarirai57684 жыл бұрын
Thank you so much for sausage made ideas I want perches machine how to get
@LittleGasthaus4 жыл бұрын
Well the easiest way is, looking on Google to find the nearest equipment for making sausage. I am afraid that most of the machines are coming from China.
@artofmars30223 жыл бұрын
any explanation what is the ice for?
@xavierpaolaramirezrodrigue3654 жыл бұрын
hello good lookiing sausages,,, can you please tell me what can i use for cutter aids as a substitutions thank you very much
@LittleGasthaus4 жыл бұрын
in Germany, only the sodium and potassium salts of diphosphoric acid in a concentration of up to five grams per kilogram are permitted in meat products. You also can try mustard powder but that of course would change the taste.
@johngoard82726 жыл бұрын
Oh boy just wish I could get some of your sausages
@LittleGasthaus6 жыл бұрын
I am in California end of September I could make some!
@besmirmujaj96 жыл бұрын
Can you do a beef Frank video please!
@kangwamubanga36034 жыл бұрын
Hello, how many sausages did you make from 5pounds and which stuffer did you use?
@LittleGasthaus4 жыл бұрын
Caliber 22/24 mm about 5.3 meter casing, about 25 sausage’s
@kangwamubanga36034 жыл бұрын
Thank you so much, I would love to buy some equipment as well as spices and casings but am skeptical with the online stores, could possibly sell me if you have any?
@LittleGasthaus4 жыл бұрын
Well I am not selling equipment I could take care of spices and spice kit’s for sausage. I’m not sure about casing, depends which country you live in and how are the rules for importing animal products.
@raufmustafayev49464 жыл бұрын
Hello Can you write spieces grams? How many grams spices do need for one kq of meat?
@supguy57154 жыл бұрын
Pure heaven...
@LittleGasthaus4 жыл бұрын
Thanks for your comment keep watching👍👊
@supguy57154 жыл бұрын
@@LittleGasthaus your welcome man.!!! You make good pure traditional hotdogs.🙆♂️
@Gqspeed133 жыл бұрын
I'm going to try this with deer meat!!!
@maryloumader-pipia96987 жыл бұрын
Your knives are awesomely sharp, I hate dull knives
@LittleGasthaus7 жыл бұрын
Hard to work with dull tools and also dangerous.
@markashford8272 жыл бұрын
What are the spices? What quantities?
@Coboldt645 жыл бұрын
Hast du deutsche Wurzeln/ have you german roots?
@stevenslavicek97117 жыл бұрын
You are true artisan 🎯
@LittleGasthaus7 жыл бұрын
Thanks a lot for your comment. keep watch!
@vanyugo1543 жыл бұрын
How many grams of each spice do you add to the recipe.
@LittleGasthaus3 жыл бұрын
You find the recipe on my littleGasthaus Block. Thanks for writing!
@ZedX1002 жыл бұрын
How colour comes pink
@VideozRCool5 жыл бұрын
Bravo!
@LittleGasthaus5 жыл бұрын
By the way, must be a while ago when you use that phone?
@timothysteadham33111 ай бұрын
Where do you have the amount of each spice?
@LittleGasthaus11 ай бұрын
Hi, you will find the recipe on my littlegasthaus blog. littlegasthausbbq.blogspot.com/search?q=Franks Thanks for writing and watching my videos
@PlaguePriest884 жыл бұрын
Hi, For how long do they stay good once made, whats their shelf life?
@LittleGasthaus4 жыл бұрын
Sorry for my late reply. After they smoked and brewed You can vacuum packed them and freezing up to three months. Or you smoke them and put them in glasses add a 2% brain. Cook the glasses in hot water, for about two hours at 80°C. Take them out, let them cool down slowly. Protect them against light and sun, there will stay good up to 10 years
@PlaguePriest884 жыл бұрын
@@LittleGasthaus thank you very much! Your channel is fantastic, keep it up