Just a teaser post for now....

[ExpatCanadian]

I just got back from my good friend Daniela's 50th birthday party in Switzerland this past weekend.  Some of you may remember a post I did about 18 months ago when I returned from the same place having had the pleasure of seeing some traditional mountain meat curing.  Well, although it was only a quick weekend trip, I had the chance to spend an hour or so with another friend of Daniela, this time the local butcher.  I'm afraid I didn't get many photos in his place...  for the rather surreal reason that his butcher shop is in fact an outbuilding of a local low security prison :o and he "employs" prisoners in his shop....  and for that reason when the "employees" were around I wasn't allowed to use my phone or camera!  However, I did get a cheeky quick photo or 2 of some of his equipment and a few other shots of the party food later that night.

BUT...  my major score as far as I am concerned is that I came away from the weekend with a collection of recipes for various dried "salsiz" and some fresh and cured sausages which I can't wait to try.  The butcher friend also mixed up a couple of packets of his own spice mix for his personal "Hauswürst" for me, enough for 2 x 5 kg batches. The teaser part of this post is that I will post the results of my efforts in a few weeks when I get some time to actually get stuck in.

In the meantime...  enjoy!

His smoker...  not so different really than a Bradley with a PID & fan kit!  All fully programmable, uses chipped wood and a hotplate and is just slightly bigger  :)


The smoke generator and wood hopper:


Meat emulsifier (the right side of this machine, out of the photo, is the grinder...  had to put my phone away):


Giant stuffer + view inside meat hopper:


3 of his products; Cervelat, Weisswurst (both emulsified using the machine above) and Hauswurst (the most amazing smoked sausage I think I have ever tasted!!!)


The cook ...er...  I mean, the sausages being cooked  ;) ;) ;) ::) ::) ::)


Polenta and Risotto for 120!!!


And finally...  the "Salsiz" that I can only aspire to produce....  but will give it a damn fine try!

[NePaSmoKer]

Nice teaser post.

And i like that cutter. Where does one get it at?

[squirtthecat]

Neat!

[classicrockgriller]

Always love the interesting places you get yourself into.

Great teaser. Thanks!

[SouthernSmoked]

Like the teaser...love the cutter!

[NePaSmoKer]

Like the teaser...love the cutter!

I found a Biltong cutter online but not as nice as the one in the pic.

[OU812]

Thats way cool to be able to see things like that!

I bet it smelled gooood in there.

[KyNola]

Way cool.  Thanks for sharing the photos.

[ghost9mm]

Really nice to see how others do things and really enjoy the pics...

[Keymaster]

Whats the average stay in prison, It may be worth stealing a candy bar just to learn how to make sausage for a month, I get three weeks off next year  ;D

[NePaSmoKer]

I gotta git me one dem cutters. The wood LJ cutter not the buffalo chopper  :o

[Keymaster]

I gotta git me one dem cutters. The wood LJ cutter not the buffalo chopper  :o

Let me know when you find one Rick, I want one too!!!

[NePaSmoKer]

I wonder if Q could build one  ;D

[ExpatCanadian]

Nice teaser post.

And i like that cutter. Where does one get it at?

NePas... and everyone else who has expressed interest in the cutter... Daniela has a stack of them, she uses them in her restaurant to serve the salsiz. I expect she bought them locally, so maybe I can find out about a bulk purchase myself and see what I could do about sending them over? I doubt they are that expensive individually but its the shipping that might kill it :-(

I'll get back to you all on this...




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[ExpatCanadian]

Whats the average stay in prison, It may be worth stealing a candy bar just to learn how to make sausage for a month, I get three weeks off next year  ;D

LMAO!!!!  The thought crossed my mind... but I think I'll just stick with my friendship connections as a first option!!




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