[BrewBama]

Snowed in so time to make comfort food. I used Alton Brown's recipe ( http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe.html)

[kmccaf]

Looks great! Did you make some mustard to go with those

[Slowbrew]

Use that recipe all the time.  We've found that not using baking soda or the egg wash and just using the traditional lye makes them perfect.

Those look great in the picture!!

Paul

[Wort-H.O.G.]

Use that recipe all the time.  We've found that not using baking soda or the egg wash and just using the traditional lye makes them perfect.

Those look great in the picture!!

Paul

+1 on lye.

looks like pretzel and beer time!

[Phil_M]

My wife uses that recipe to make pretzels all the time. Just finished the last batch yesterday though, so no pictures to share.

She still uses baking soda for the boil, but she tweaked the recipe a bit. They turn out a bit soft/light, but if you throw them in the oven for a while to reheat the final result is about right.

[BrewBama]

I used baking soda. Never tried lye.

I served them with a German senf.

Though I used sugar, I heard to sub DME for the sugar also.

[HoosierBrew]

Awesome looking.  Just need a wurst plate with some mustard. But you make the sausage too, right ?

[BrewBama]

Awesome looking.  Just need a wurst plate with some mustard. But you make the sausage too, right ?

Rgr that. I'll make Cotto Salami, Kielbasa, Brats, Canadian Bacon, and Summer Sausage tomorrow. Also brewing a Maibock.

[HoosierBrew]

Awesome looking.  Just need a wurst plate with some mustard. But you make the sausage too, right ?

Rgr that. I'll make Cotto Salami, Kielbasa, Brats, Canadian Bacon, and Summer Sausage tomorrow. Also brewing a Maibock.

That's just awesome.

[Wort-H.O.G.]

Teach me Jedi master...I want to make salami

[BrewBama]

Teach me Jedi master...I want to make salami

You'll need a grinder and stuffer. After that it's easy. Grind the meat. Add the spices and cure. Stuff the casing. Cook the sausage.

...and for the big sausage you don't even really need a stuffer. Just grind it, mix in the spices and cure, and dollop into the casing (ensuring to remove all air).

I made/cured all the meats on this board: 

[hopfenundmalz]

I used baking soda. Never tried lye.

I served them with a German senf.

Though I used sugar, I heard to sub DME for the sugar also.

Senf=Mustard. Really liked the sharf Senf!

[redbeerman]

Teach me Jedi master...I want to make salami

You'll need a grinder and stuffer. After that it's easy. Grind the meat. Add the spices and cure. Stuff the casing. Cook the sausage.

...and for the big sausage you don't even really need a stuffer. Just grind it, mix in the spices and cure, and dollop into the casing (ensuring to remove all air).

I made/cured all the meats on this board: 

Next is cheese?  Looks wonderful, dude!  Excellent job!!

[AmandaK]

So Bama, what stuffer do you use?

[HoosierBrew]

BrewBama - that's beyond impressive. Those meats look amazing. Retail worthy.