Silly me though I could water down some vinegar and spices and
pickles some little Vienna Beef Snausages (the Hot Dog company).
That lasted about a week before they went bad. The brine was my
best brine ever, but probably only about 3.5-4& acidity.

Would they last indefinitely (6+ months) if I use the whole 5%, or
do I need to add some other preservative along with it?

The Penrose Sausages last at least 9 months in their brine after
being opened. But they have the disgusting texture of a Vienna
Sausages (the $.33 Libby's product).

-sw

Sqwertz wrote:
> Silly me though I could water down some vinegar and spices and
> pickles some little Vienna Beef Snausages (the Hot Dog company).
> That lasted about a week before they went bad. The brine was my
> best brine ever, but probably only about 3.5-4& acidity.
>
> Would they last indefinitely (6+ months) if I use the whole 5%, or
> do I need to add some other preservative along with it?
>
> The Penrose Sausages last at least 9 months in their brine after
> being opened. But they have the disgusting texture of a Vienna
> Sausages (the $.33 Libby's product).
>
> -sw


Have you tried pickling "ring bologna" chunks? That should give a much
better texture. Not sure about the brine; 50% vinegar should be plenty.
Did you refrigerate it?

Bob

zxcvbob > wrote:

> Sqwertz wrote:
>> Silly me though I could water down some vinegar and spices and
>> pickles some little Vienna Beef Snausages (the Hot Dog company).
>> That lasted about a week before they went bad. The brine was my
>> best brine ever, but probably only about 3.5-4& acidity.
>>
>> Would they last indefinitely (6+ months) if I use the whole 5%, or
>> do I need to add some other preservative along with it?
>>
>> The Penrose Sausages last at least 9 months in their brine after
>> being opened. But they have the disgusting texture of a Vienna
>> Sausages (the $.33 Libby's product).
>
> Have you tried pickling "ring bologna" chunks? That should give a much
> better texture. Not sure about the brine; 50% vinegar should be plenty.
> Did you refrigerate it?

Of course I refrigerated it, but it went bad within a week. 2.5%
vinegar probably wouldn't provide enough vinegar kick.

-sw

-sw

Sqwertz wrote:
> zxcvbob > wrote:
>
>> Sqwertz wrote:
>>> Silly me though I could water down some vinegar and spices and
>>> pickles some little Vienna Beef Snausages (the Hot Dog company).
>>> That lasted about a week before they went bad. The brine was my
>>> best brine ever, but probably only about 3.5-4& acidity.
>>>
>>> Would they last indefinitely (6+ months) if I use the whole 5%, or
>>> do I need to add some other preservative along with it?
>>>
>>> The Penrose Sausages last at least 9 months in their brine after
>>> being opened. But they have the disgusting texture of a Vienna
>>> Sausages (the $.33 Libby's product).
>> Have you tried pickling "ring bologna" chunks? That should give a much
>> better texture. Not sure about the brine; 50% vinegar should be plenty.
>> Did you refrigerate it?
>
> Of course I refrigerated it, but it went bad within a week. 2.5%
> vinegar probably wouldn't provide enough vinegar kick.
>



Most of the pickled egg recipes I find use straight vinegar, or almost
straight vinegar. I didn't expect that (I'm not in to pickled eggs or
pickled snausages.) Did you slice up a b**t into the brine to give it
that red color? Just curious.

Bob

zxcvbob > wrote:

> Sqwertz wrote:
>> zxcvbob > wrote:
>>
>>> Sqwertz wrote:
>>>> Silly me though I could water down some vinegar and spices and
>>>> pickles some little Vienna Beef Snausages (the Hot Dog company).
>>>> That lasted about a week before they went bad. The brine was my
>>>> best brine ever, but probably only about 3.5-4& acidity.
>>>>
>>>> Would they last indefinitely (6+ months) if I use the whole 5%, or
>>>> do I need to add some other preservative along with it?
>>>>
>>>> The Penrose Sausages last at least 9 months in their brine after
>>>> being opened. But they have the disgusting texture of a Vienna
>>>> Sausages (the $.33 Libby's product).
>>> Have you tried pickling "ring bologna" chunks? That should give a much
>>> better texture. Not sure about the brine; 50% vinegar should be plenty.
>>> Did you refrigerate it?
>>
>> Of course I refrigerated it, but it went bad within a week. 2.5%
>> vinegar probably wouldn't provide enough vinegar kick.
>>
>
> Most of the pickled egg recipes I find use straight vinegar, or almost
> straight vinegar. I didn't expect that (I'm not in to pickled eggs or
> pickled snausages.) Did you slice up a b**t into the brine to give it
> that red color? Just curious.

Do you mean BEETS? Is that what your'e trying to say... BEETS?
Yes, I do add sliced, canned BEETS including the BEET juice to
pickled eggs, but I don't add BEETS to snausages.

I also add sliced onion along with the BEETS. Pickled, eggs, BEETS,
and onions are awesome.

-sw

"Sqwertz" > wrote in message
...
> zxcvbob > wrote:
>
>> Sqwertz wrote:
>>> zxcvbob > wrote:
>>>
>>>> Sqwertz wrote:
>>>>> Silly me though I could water down some vinegar and spices and
>>>>> pickles some little Vienna Beef Snausages (the Hot Dog company).
>>>>> That lasted about a week before they went bad. The brine was my
>>>>> best brine ever, but probably only about 3.5-4& acidity.
>>>>>
>>>>> Would they last indefinitely (6+ months) if I use the whole 5%, or
>>>>> do I need to add some other preservative along with it?
>>>>>
>>>>> The Penrose Sausages last at least 9 months in their brine after
>>>>> being opened. But they have the disgusting texture of a Vienna
>>>>> Sausages (the $.33 Libby's product).
>>>> Have you tried pickling "ring bologna" chunks? That should give a much
>>>> better texture. Not sure about the brine; 50% vinegar should be
>>>> plenty.
>>>> Did you refrigerate it?
>>>
>>> Of course I refrigerated it, but it went bad within a week. 2.5%
>>> vinegar probably wouldn't provide enough vinegar kick.
>>>
>>
>> Most of the pickled egg recipes I find use straight vinegar, or almost
>> straight vinegar. I didn't expect that (I'm not in to pickled eggs or
>> pickled snausages.) Did you slice up a b**t into the brine to give it
>> that red color? Just curious.
>
> Do you mean BEETS? Is that what your'e trying to say... BEETS?
> Yes, I do add sliced, canned BEETS including the BEET juice to
> pickled eggs, but I don't add BEETS to snausages.
>
> I also add sliced onion along with the BEETS. Pickled, eggs, BEETS,
> and onions are awesome.
>
> -sw

OMG!!! I can't believe he said it!!!!! OMG!!!!!!!!!

oh! I suddenly have a craving for some Ross Reid's Pickled Eggs...guess I
gotta go shoppin'.............

Kathi

Kathi Jones > wrote:

> "Sqwertz" > wrote in message
> ...
>
>> Do you mean BEETS? Is that what your'e trying to say... BEETS?
>> Yes, I do add sliced, canned BEETS including the BEET juice to
>> pickled eggs, but I don't add BEETS to snausages.
>>
>> I also add sliced onion along with the BEETS. Pickled, eggs, BEETS,
>> and onions are awesome.
>
> OMG!!! I can't believe he said it!!!!! OMG!!!!!!!!!

I don't usually read/post here, but what's wrong with BEETS? Don't
you folks like BEETS?

-sw

-sw

"Sqwertz" > wrote in message
...
> Kathi Jones > wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>> Do you mean BEETS? Is that what your'e trying to say... BEETS?
>>> Yes, I do add sliced, canned BEETS including the BEET juice to
>>> pickled eggs, but I don't add BEETS to snausages.
>>>
>>> I also add sliced onion along with the BEETS. Pickled, eggs, BEETS,
>>> and onions are awesome.
>>
>> OMG!!! I can't believe he said it!!!!! OMG!!!!!!!!!
>
> I don't usually read/post here, but what's wrong with BEETS? Don't
> you folks like BEETS?
>
> -sw
>
> -sw

I love b**ts too, but SOME people find them vile and disgusting!! LOL

Kathi

On Thu 26 Mar 2009 04:49:26a, Kathi Jones told us...

>
> "Sqwertz" > wrote in message
> ...
>> Kathi Jones > wrote:
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>
>>>> Do you mean BEETS? Is that what your'e trying to say... BEETS?
>>>> Yes, I do add sliced, canned BEETS including the BEET juice to
>>>> pickled eggs, but I don't add BEETS to snausages.
>>>>
>>>> I also add sliced onion along with the BEETS. Pickled, eggs, BEETS,
>>>> and onions are awesome.
>>>
>>> OMG!!! I can't believe he said it!!!!! OMG!!!!!!!!!
>>
>> I don't usually read/post here, but what's wrong with BEETS? Don't
>> you folks like BEETS?
>>
>> -sw
>>
>> -sw
>
> I love b**ts too, but SOME people find them vile and disgusting!! LOL
>
> Kathi

I find some people vile and disgusting, but I love BEETS!



--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Sqwertz wrote:

> zxcvbob > wrote:
>
> > Sqwertz wrote:
> >> Silly me though I could water down some vinegar and spices and
> >> pickles some little Vienna Beef Snausages (the Hot Dog company).
> >> That lasted about a week before they went bad. The brine was my
> >> best brine ever, but probably only about 3.5-4& acidity.
> >>
> >> Would they last indefinitely (6+ months) if I use the whole 5%, or
> >> do I need to add some other preservative along with it?
> >>
> >> The Penrose Sausages last at least 9 months in their brine after
> >> being opened. But they have the disgusting texture of a Vienna
> >> Sausages (the $.33 Libby's product).
> >
> > Have you tried pickling "ring bologna" chunks? That should give a much
> > better texture. Not sure about the brine; 50% vinegar should be plenty.
> > Did you refrigerate it?
>
> Of course I refrigerated it, but it went bad within a week. 2.5%
> vinegar probably wouldn't provide enough vinegar kick.


Why on *earth* would you want to do this, the snausages are already
"preserved", Steve...


--
Best
Greg

On Mar 26, 1:37*pm, "Gregory Morrow" >
wrote:
> Sqwertz wrote:
> > zxcvbob > wrote:
>
> > > Sqwertz wrote:
> > >> Silly me though I could water down some vinegar and spices and
> > >> pickles some little Vienna Beef Snausages (the Hot Dog company).
> > >> That lasted about a week before they went bad. *The brine was my
> > >> best brine ever, but probably only about 3.5-4& acidity.
>
> > >> Would they last indefinitely (6+ months) if I use the whole 5%, or
> > >> do I need to add some other preservative along with it?
>
> > >> The Penrose Sausages last at least 9 months in their brine after
> > >> being opened. *But they have the disgusting texture of a Vienna
> > >> Sausages (the $.33 Libby's product).
>
> > > Have you tried pickling "ring bologna" chunks? *That should give a much
> > > better texture. *Not sure about the brine; 50% vinegar should be plenty.
> > > * Did you refrigerate it?
>
> > Of course I refrigerated it, but it went bad within a week. *2.5%
> > vinegar probably wouldn't provide enough vinegar kick.
>
> Why on *earth* would you want to do this, the snausages are already
> "preserved", Steve...
>
> --
> Best
> Greg

We do it for the FLAVOR!! you use a hot pepper, some sugar, some
vinegar and whatever and put it away and it gives you the best PICKLED
flavor!! sausages plain are just not up to pickled sausages. I
have a recipe somewhere. I use Kielbasa. Kitty