HOT GERMAN DILLS 1QT 1Tbl Pickling Salt 1/8tspred pepper flakes 1/2 tsp pickling spice 2 toes garlic (canned minced alsoworks) 2 slices onion 2 heads of dill (or 2 tsp of dill seed) 1dried chile pepper (or 1/8 tsp cayenne pepper) 1/4 cup white vinegar fill the jar with boiling water put lid & ring on & hand tighten put towel on counter set jars on towel shake up daily if brine gets a little cloudy thats ok eat after 2 wks for lightly sour or 1 month for reg sour My family has done these for close to 100yrs You can also add peppers or carrots if you like to experiment enjoy some times I even drink the juice

The easiest stuffer yet is the Dakota Water Stuffer. You hook a hose to a water faucet and one to a drain fill it with meat and close drain line and gradually open supply line and the meat comes out as fast as you can handle it. It just uses 2 little garden hose ball valves. Being from ND I was the person that put Walton’s on to these great stuffers back in the 90’s. You might need a second person to roll it up because it will stuff as fast as you want and it don’t care how warm or cold your meat is! Happy Stuffing!

ajw222 just divide by 4 and you have the 25 lb mix divide that by 5 and this will give you the amount for 5lb pretty easy on the calculator

with putting the meat thru the meat cutter isn’t the texture more like the store purchased braunswieger most that I do is used the fine grind on the 2nd grind with the the seasoning mixed in

JoeB yah I even have messed up a good tasting batch by getting too much smoke on a batch but still found a way to use it

I have had some in the fridge so long it is dry and hard to cut but still tastes good also for storage I vacuum seal with a cabelas foodsaver for over 2 yrs

If you like your stuffer to be horizontal ck with waltons about the Dakota stuffer it uses water pressure so all you do is open a garden hose valve to pressure the meat into your casing

I have had that once and the only thing that was different for us was our meat was from a younger animal since we butcherd our own beef it seems to shrink more than from a 2yr old we also cold smoked

HOT GERMAN DILLS 1QT 1Tbl Pickling Salt 1/8tspred pepper flakes 1/2 tsp pickling spice 2 toes garlic (canned minced alsoworks) 2 slices onion 2 heads of dill (or 2 tsp of dill seed) 1dried chile pepper (or 1/8 tsp cayenne pepper) 1/4 cup white vinegar fill the jar with boiling water put lid & ring on & hand tighten put towel on counter set jars on towel shake up daily if brine gets a little cloudy thats ok eat after 2 wks for lightly sour or 1 month for reg sour My family has done these for close to 100yrs You can also add peppers or carrots if you like to experiment enjoy some times I even drink the juice

JoeB yah I even have messed up a good tasting batch by getting too much smoke on a batch but still found a way to use it

I agree Joe a recipe is only a guide any good cook or sausage maker knows that you just have to modify it to your taste I totally agree on the price of the bowl cutters when I get rich IMIGHT BUY ONE OF THE $500 ones

with putting the meat thru the meat cutter isn’t the texture more like the store purchased braunswieger most that I do is used the fine grind on the 2nd grind with the the seasoning mixed in

thanks that site has allot of info ,looks like I will find a recipe to follow to my taste

does anyone have recipe for liver sausage

what do you use to make your pierogis they look great