|Long Hot Dogs|
My biggest problem came with the smoking. My first edition, fourth printing copy of Charcuterie called for hot smoking, but with my old Brinkman smoker, sans attached thermometer, I think I should have cold smoked them. I thought I saw a comment somewhere by Bob del Grosso saying that hot dogs should be cold smoked, but I couldn't find it so I dutifully followed the directions as printed. So, the hot dogs were a bit too smoked, plus I put them on the grill so they had those grill marks, but I must say, the flavor is very good.
|Hot Dogs and Kraut|
|Hot Dogs with Baked Beans|
I had great ambitions for this month. I wanted to make the Weisswurst. And I really wanted to make Thüringer Bratwurst like I remember it. Actually, I like the Freybe's Thüringer Bratwurst that I buy up in Canada. I know that in Thuringia two necessary ingredients are caraway and marjoram, and often garlic as well. It gives the bratwurst such a pronounced flavor. I didn't get the task done in this month's challenge but I will in the future. I also wanted to use my pig's liver in liver sausage this month, but that wasn't made either. Oh well, something to look forward to! Along with next month's challenge: headcheese!