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Video-post - no-Ferment, no-Smoke COOKEDThuringer

rldel

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Joined
Dec 30, 2006
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998
Location
Middle Tennessee
Thuringers in Th�ringer Germany are traditionally fermented smoked sausages. There are a vast number of recipes floating out there that are nothing like one another.

Cooked sausages are generally easy and safe to make. I suppose it is fair to say this recipe is no less traditional than I can make and still be a cooked sausage.


----- no-smoke no-ferment cooked thuringer
This is a short video of how to make a no-Ferment, no-Smoke Domestic Oven Cooked Thuringer. With the binder in it, you may also make it with venison or even a 50/50 mix.

In it, a single log from 80:20 ground chuck was made. The process excludes the addition of coarse ground venison to the recipe that would improve the texture. Instead, this clip is concentrated on the mixing, and cooking process in a residential environment. Additional comments on pH are included.

Stuffing, slicing and packing are touched on lightly using a 9" commercial slicer and residential vacuum sealer. The recipe is available at the end.
 
Thuringers in Th�ringer Germany are traditionally fermented smoked sausages. There are a vast number of recipes floating out there that are nothing like one another.

Cooked sausages are generally easy and safe to make. I suppose it is fair to say this recipe is no less traditional than I can make and still be a cooked sausage.


----- no-smoke no-ferment cooked thuringer

This is a short video of how to make a no-Ferment, no-Smoke Domestic Oven Cooked Thuringer. With the binder in it, you may also make it with venison or even a 50/50 mix.

In it, a single log from 80:20 ground chuck was made. The process excludes the addition of coarse ground venison to the recipe that would improve the texture. Instead, this clip is concentrated on the mixing, and cooking process in a residential environment. Additional comments on pH are included.

Stuffing, slicing and packing are touched on lightly using a 9" commercial slicer and residential vacuum sealer. The recipe is available at the end.

[color:#CC0000](note the link in the original post won't work anymore) I edited them all to reflect a few modernizations in our "reduced sodium" world. Also, I called bull binder "soy flour" to reduce confusion and added a "refrigeration required" bit to the bottom of each.[/color]
 

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