Saikrok Isaan

Sausage making and curing meats.

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daBertl
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Saikrok Isaan

Postby daBertl » Tue Mar 09, 2021 1:30 pm

These Days we made some traditional Thai Sausages. They are prepared especially in the North of Thailand.
It is a special Mixture, with Rice and Noodles, ground Pork and Pork Fat, Chillies, Garlic and Lemon Grass. Also some Thai Sauces and other Ingredients.

These Sausages have to be grilled.
You can also coldsmoke them. But the hot Version is the better.

Lets see some pics:

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OldUsedParts
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Re: Saikrok Isaan

Postby OldUsedParts » Tue Mar 09, 2021 1:43 pm

What type of Casing do you use? They sure do stuff up uniform and pretty :tup: :chef: :cheers:
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Re: Saikrok Isaan

Postby GTR » Tue Mar 09, 2021 6:21 pm

Looks good. Kinda puts me in mind of boudin.
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Re: Saikrok Isaan

Postby daBertl » Tue Mar 09, 2021 6:25 pm

OldUsedParts wrote:What type of Casing do you use? They sure do stuff up uniform and pretty :tup: :chef: :cheers:


For them we use pig‘s intestine

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Re: Saikrok Isaan

Postby Rambo » Tue Mar 09, 2021 6:26 pm

Bert, most of the time I won’t eat your beautiful food but I’d hammer that
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Re: Saikrok Isaan

Postby OldUsedParts » Tue Mar 09, 2021 6:32 pm

I have always preferred natural casings when possible - - - those really look nice :tup: :wav: :chef: :salut:
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Re: Saikrok Isaan

Postby Rambo » Tue Mar 09, 2021 6:34 pm

OldUsedParts wrote:I have always preferred natural casings when possible - - - those really look nice :tup: :wav: :chef: :salut:

I had an old Girlfriend like that
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Re: Saikrok Isaan

Postby OldUsedParts » Tue Mar 09, 2021 6:44 pm

One time I almost switched to artificial casings when a Deer Hunting Buddy of mine asked me to help him butcher a Feral Hawg and gave me the casing (intestine) cleaning and prepping job. :whiteflag:
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Re: Saikrok Isaan

Postby bsooner75 » Wed Mar 10, 2021 7:12 am

Those do look excellent.

I dig the shape and size. Reminds me of a Pittsburg hot link.


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Re: Saikrok Isaan

Postby WBBQ » Fri Mar 19, 2021 7:20 pm

bsooner75 wrote:Those do look excellent.

I dig the shape and size. Reminds me of a Pittsburg hot link.


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I was thinking the same thing about the Pittsburg sausage.

Those look great.

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Re: Saikrok Isaan

Postby devilcon » Wed Sep 15, 2021 3:58 am

daBertl wrote:These Days we made some traditional Thai Sausages. They are prepared especially in the North of Thailand.
It is a special Mixture, with Rice and Noodles, ground Pork and Pork Fat, Chillies, Garlic and Lemon Grass. Also some Thai Sauces and other Ingredients.

These Sausages have to be grilled.
You can also coldsmoke them. But the hot Version is the better.





wow, just amazing. I hope it was delicious and you enjoyed it very much.

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