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Bookmark or Share- krainerwurst????? | Smoking Meat Forums - The Best Smoking Meat Forum ...Krainerwurst (Slovenian Sausage) (Cured, Smoked, Cooked) Genuine Slovenian Krainerwurst contains a minimum of 68% pork, about 12% beef, and 20% fresh pork belly (bacon) with a little added water and only salt, garlic, and black pepper added for seasoning. Authentic Slovenian recipes have pretty specific instructions.
- venison krainerwurst | Smoking Meat Forums - The Best Smoking Meat ...I have some more deer meat to use up so decided to do some krainerwurst. so Tuesday I ground some deer with straight pork fat. added seasoning and put in fridge over night. wed. got to use my new lem the wife bought me, this thing works awesome. then tied it up and put in smoker to hang...
- venison krainerwurst | Page 2 - Smoking Meat ForumsJeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1
- Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much ...Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1
- Cleaning up last years kill - Smoking Meat ForumsJust using up meat from last year with a little krainerwurst, saturday I ground it twice course, mix seasoning then let it sit over night. Sunday morning stuffed into hog casings and tied. Hung in the mes 30 at 100 degrees for about 11/2 hours then bumped up to 115 and added smoke, 100% hickory pellets with the mailbox.
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