TBASS
Full Fledged Farker
- Joined
- Mar 13, 2012
- Location
- Atlanta, GA
That is what The Season is all about. Merry Christmas. Let us know how your sausage turns out.
What a surprise!
- Thread starter Swine Spectator
- Start date
Swine Spectator
is Blowin Smoke!
Thanks all - I have been reading all of the recipes and texting back and forth with the Germans. Some of the translations are a little difficult to interpret.
For example: "Ham" does not mean the pink, cured meat that we think of here in the US. In the German sense, "ham" would be what we call "fresh ham", or uncured hindquarter meat.
Another translation that threw me off was "500g - Schweinsnuss", which literally translates to "500g - Pork Nut". However, that is how Germans refer to flank.
It's really an awesome gift. I ordered some casings and will be making some soon. I will post updates.
For example: "Ham" does not mean the pink, cured meat that we think of here in the US. In the German sense, "ham" would be what we call "fresh ham", or uncured hindquarter meat.
Another translation that threw me off was "500g - Schweinsnuss", which literally translates to "500g - Pork Nut". However, that is how Germans refer to flank.
It's really an awesome gift. I ordered some casings and will be making some soon. I will post updates.
ModelMaker
Quintessential Chatty Farker
- Joined
- Apr 21, 2006
- Location
- Lake...
Years ago KCBS had a contest in Hermann MO. One of the ancillary proteins was of course sausage. Heard fantastic stories from judges that had sampled some sausage there.
Never made it down there and now gone like so many other great contests.
Ed
Never made it down there and now gone like so many other great contests.
Ed
