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  1. #11
    Join Date
    Mar 2008
    Posts
    102

    Default

    I love kraut!!!
    Any Bavarian style?
    Tom

    Fast is fine, but accuracy is everything. --Wyatt Earp

    Smoker:
    Homebuilt using 150 gallon side water tank from concrete truck.

  2. #12
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default

    Cool, I might just try and make a 5# batch to see how it goes. I have a little local meat market that makes sauerkraut. I cant remember how much he makes for the holidays but I do remember that between Thanksgiving and Christmas he sells 6 tons of his home made kielbasa; it's good stuff. I would kill for his recipe.

  3. #13
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Smokin Bill View Post
    Cool, I might just try and make a 5# batch to see how it goes. I have a little local meat market that makes sauerkraut. I cant remember how much he makes for the holidays but I do remember that between Thanksgiving and Christmas he sells 6 tons of his home made kielbasa; it's good stuff. I would kill for his recipe.
    Taste it, copy it, adjust it, and improve it.

  4. #14
    erain's Avatar
    erain is offline Can tell pulled pork from sliced brisket erain will become famous soon enough
    Join Date
    Jan 2009
    Posts
    338

    Default

    Quote Originally Posted by Smokin Bill View Post
    Cool, I might just try and make a 5# batch to see how it goes. I have a little local meat market that makes sauerkraut. I cant remember how much he makes for the holidays but I do remember that between Thanksgiving and Christmas he sells 6 tons of his home made kielbasa; it's good stuff. I would kill for his recipe.
    heck yes, 5 lbs or 80 lbs the process is identicle.

    Quote Originally Posted by Gunslinger View Post
    I love kraut!!!
    Any Bavarian style?
    add caraway seeds for the bavarian style.

    Quote Originally Posted by SmokyOkie View Post
    Taste it, copy it, adjust it, and improve it.
    and share your results!!! thks

  5. #15
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    Excellent, Erain! I like nothing better than seeing a pantry full of home canned veggies. About the only thing I can anymore is tomatoes. Thanks for the play by play on the kraut.
    Keith

  6. #16
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by erain View Post
    heck yes, 5 lbs or 80 lbs the process is identicle.



    add caraway seeds for the bavarian style.



    and share your results!!! thks
    Most of the Bavarian style I've had is noticeably sweet. Do you have any idea how that is accomplished? Just sugar? If so, how much?

  7. #17
    Join Date
    Nov 2008
    Location
    Pittsburgh, Pa
    Posts
    410

    Default

    This is the recipe Google produces:

    Bavarian Sauerkraut Recipe

    Ingredients
    1 16-oz can or jar of sauerkraut
    1 cup white wine
    1/2 cup chopped onion
    1/2 cup peeled and chopped apple
    10 juniper berries, cracked
    Salt and pepper
    1 Tbsp olive oil

    Method

    Place sauerkraut in a pot. Add wine, onion, apple, juniper berries, salt, pepper and oil. Add enough water to cover the sauerkraut. Bring to a simmer and let simmer for 30 to 45 minutes, until the onions are soft.

  8. #18
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Thanx for the recipe Bill.

    We use Bavarian style kraut in a few recipes. We buy Bush's Bavarian style kraut ( the easy way).

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