[vc_row][vc_column][vc_column_text]We are amazed at ourselves! Many people know that we run a small guest farm in Israel and also offer tour guiding, that we grow vegetables and keep chickens. But at the latest when we tell them that we brew and offer our own beer, it evokes astonished and sometimes questioning looks. And that’s not even all. Some time ago, we studied a list of ingredients for a sausage that we usually buy here.
And just like in Germany, the list of ingredients is frighteningly long, too long for our liking. We had also been bothered for some time by the meagre selection of sausage and meat products. I, Benjamin, had been looking into the subject of sausage and meat production for months. The biggest problem for us was not getting meat or spices, but everything you need to make sausages. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”3338″ img_size=”full” alignment=”center” style=”vc_box_rounded”][/vc_column][vc_column width=”1/3″][vc_single_image image=”3340″ img_size=”full” alignment=”center” style=”vc_box_rounded”][/vc_column][vc_column width=”1/3″][vc_single_image image=”3344″ img_size=”full” alignment=”center” style=”vc_box_rounded”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Unexpectedly, we were able to take a spontaneous vacation in Germany. We didn’t want to miss out on this opportunity, so we quickly struck out at various offers and bought everything we needed for ham and sausage production. In addition to spices, salts, starter cultures, casings and tools, this also included smoking equipment and materials.

In Germany, I, Benjamin, therefore took a short detour to Räucherspan.de, which is located not far from my old home, in Gerstungen. Christoph, a friend, had given me this hot tip. Without Christoph, we wouldn’t have started the project at all. He had given us advice and support in the run-up to the project. When we arrived at Räucherspan.de, we were immediately welcomed by the owner, Mr. Meise, and given a tour of the business. He showed me and a good friend his products in detail, how to use them and also gave us a few tricks and tips along the way. We were impressed by the quality of the products.

With a few kilograms of smoking chips, books, spices and a “smoking burner”, I then headed back to Rotenburg. There I had already prepared two kilos of curing salt, butcher’s hooks, sausage ropes and much more for packing. To be honest, we were absolutely unsure whether we would be able to take all the things with us to Israel, but this fear turned out to be unfounded. Everything went through the checks without any problems and reached our home undamaged, and my grandparents and parents used to do the slaughtering. Not much stuck because I was too young, but with the help of my siblings and Mr. Meise from Räucherspan.de, both the production and the smoking were crowned with success faster than Alex and I thought. It has to be said that Alex and I like to try things like this out together. Alex knows no shyness and would certainly have made a really good butcher.

Full risk

We made various sausages and hams straight away. These include pork sausages (stracke), half and half, as well as ham and our special highlights, oriental-style lamb and beef stracke. The first sausages and the first ham were able to mature and were successfully smoked.
Even though we have already nibbled and tasted them, we know that we still have to wait a little until they have reached the right degree of maturity. What we have already tasted tasted simply wonderful. We are very much looking forward to the coming weeks. Our guests can also look forward to enjoying our great sausage and ham products. Both we and our guests can be sure that the list of ingredients contains no nasty surprises and that the quality is excellent.[dt_divider style=”thick” /][/vc_column_text][/vc_column][/vc_row]