Giving a shot at the Black Forest sticks

Started by Sailor, June 15, 2012, 08:30:31 PM

Previous topic - Next topic

0 Members and 3 Guests are viewing this topic.

NePaSmoKer

Thems look pretty darn good if ya ask me. You used brown da hoofin beef?

:o

Tenpoint5

Them look really good Sailor. Looking forward to the next batch from a different meat guy!! ;D
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

viper125

Looking good guys. But the only kind of sausage and the only way I know to make it black is with blood as in some. But havn't tried any of those so i dont have an idea how much it would take just for color. But its an interesting idea.
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

Sam3


Kevin A

Quote from: viper125 on July 04, 2012, 05:53:48 PMBut the only kind of sausage and the only way I know to make it black is with blood as in some. But havn't tried any of those so i dont have an idea how much it would take just for color. But its an interesting idea.
Any amount of blood added can certainly effect the final color. Most blutwurst recipes call for a significant amount (2 cups or more), but I think you could use considerably less and still get a dark result. Dark exteriors with slightly lighter/redder interiors. "Just a dab'll do ya!"

Smoked blood sausages...


Kevin

NePaSmoKer

No its not blood  :o

Its

Its

Its

Well you know  ;D

DA HOOFIN

Kevin A

a combination of....

Kitchen Bouquet......


Molasses....


and Roofing Tar....


;)

devo

I think it's that new camera he got, it has the black da hoofin beef setting