Kartoffelwurst



  • I just put together a small batch of these last night. Getting happy in the fridge, and will stuff in hogs casings this afternoon.

    My question is I would like to to get a little smoke on them before I grill/freeze them and would like to know the best way and times for doing this. I have a MES 40 electric smoker to help.

    Suggestions?


  • Walton's Employee

    @slotown I would say the best way to do this would have been to add some Hickory Smoke Powder when mixing it but it sounds like we might be a little past that! If you have something like Flip Professional Smoke Box and cold smoke it for a little. This shouldn’t be a problem if it is as cold wherever you are as it is here right now! just make sure you put the smoke source as far away from the meat as possible so it does not heat it up. A probe thermometer would be a good idea to make sure your meat is staying below the low 40’s!


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Recent Posts

  • K

    @Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.

    let us know if any of this is helpful.

    read more
  • T

    @Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy

    read more
  • @Dave-R Interesting. I would have not expected that much difference between the two.

    read more

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