Search found 121 matches
- Wed Dec 07, 2011 12:33
- Forum: Hyde Park
- Topic: Pork butt bacon
- Replies: 10
- Views: 6326
ssorllih , This really looks great, but I do have a small remark. When we post in topics like "Smoked pork products" we expect to see not only photos, but also recipe, so other forum members can benefit from this great looking and tasting products. With no recipe moderators should move this to "Hyd...
- Mon Nov 28, 2011 17:52
- Forum: Smoked pork products
- Topic: Tying a ham.......
- Replies: 13
- Views: 10709
- Wed Oct 26, 2011 18:02
- Forum: Microbiology of meat and products
- Topic: Curing meat for sausage
- Replies: 16
- Views: 14958
- Wed Oct 26, 2011 14:39
- Forum: Microbiology of meat and products
- Topic: Curing meat for sausage
- Replies: 16
- Views: 14958
- Wed Oct 26, 2011 07:00
- Forum: Microbiology of meat and products
- Topic: Curing meat for sausage
- Replies: 16
- Views: 14958
ssorllih , Let me add to Chackwagon`s answer. When you cure meat in big pieces, you should calculate 7 days for 1 inch of thickness. Adding cure to grinded meat will affect it much faster. Another reason of the difference mentioned by you is, that before the Iron Curtain we were using Sodium Nitrat...
- Fri Oct 21, 2011 19:11
- Forum: Microbiology of meat and products
- Topic: Curing meat for sausage
- Replies: 16
- Views: 14958
- Fri Oct 21, 2011 07:10
- Forum: Microbiology of meat and products
- Topic: Curing meat for sausage
- Replies: 16
- Views: 14958
ssorllih , In its simplest form the word `curing` means `saving` or `preserving` meat and the definition covers preservation processes such as: drying, salting and smoking. When applied to home made meat products, the term `curing` usually means `preserved with salt and nitrite.` When this term is ...
- Thu Oct 20, 2011 06:58
- Forum: Sausages
- Topic: [POL] White Sausage
- Replies: 7
- Views: 19407
What Is the Difference in the following meats specified in the recipe link? Quick answer is, that class of meat is defined by the content of fat : Pork class I looks like this: http://wedlinydomowe.pl/roboczy/wieprzowe/wieprzowe1.jpg Pork class II A like this: http://wedlinydomowe.pl/roboczy/wieprz...
- Tue Oct 18, 2011 20:21
- Forum: Hyde Park
- Topic: Not my web page so why should I complain?
- Replies: 7
- Views: 7157
Hi ssorllih , Please find below few tips how to use forum. A quick look at the latest topics today shows the last 3 days of activity and everything before that gets put back onto the shelf for safe keeping. It is only true, if you have read all the topics, in any other case if you click: View unread...
- Thu Oct 13, 2011 15:23
- Forum: Smoked pork products
- Topic: Smoked Ham - Kassler
- Replies: 25
- Views: 33932
- Thu Oct 13, 2011 07:27
- Forum: Smoked pork products
- Topic: Smoked Ham - Kassler
- Replies: 25
- Views: 33932
Few photos of similar product from our polish forum. Below cold smoked pork loin by @gasmil http://images40.fotosik.pl/794/fc095422168efc23med.jpg http://images43.fotosik.pl/812/9e0ba0cb554b6258med.jpg http://wedlinydomowe.pl/forum/viewtopic.php?p=189280#189280 This one by @ligawa : http://wedlinydo...
- Tue Sep 27, 2011 11:19
- Forum: Announcements
- Topic: New contest - recipe of the month
- Replies: 86
- Views: 102976
Dear Winners, We recently had some problems with deliveries of books from Poland. In many cases they were shipped back to us with customs stamps, comments etc. I would like to apologize all winners, who still not receive their books. Currently we are testing new way of distributing the books, which ...
- Wed Aug 03, 2011 20:30
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 77318
OK here we go folks. http://wedlinydomowe.pl/roboczy/nasze/ligawa/schinkenspeck/IMG_0110.jpg 1. Pieces of ham need to be dried to the touch before cure is applied. 2. Cure should be carefully applied from each side of the meat 3. Put the layer of cure on the bottom of your cure box, 4. Put the piece...
- Thu Jun 23, 2011 11:58
- Forum: School of Domestic Meat Processing
- Topic: School Of Home-Made Meat Production
- Replies: 4
- Views: 19532
Well, let me explain in a few words. This is a project that we do in Poland for a few years now. We asked couple of pros who still remember traditional ways of meat processing, to teach us. They have prepared location, training room which meet all H&S requirements, we have equipped thanks to our spo...
- Thu Jun 23, 2011 11:41
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 183288
Hi smoke addicts , I`m so impressed with what you do here. At the same time I`m sorry I do not have time to join You in this oddsome projects. We are lucky to have our buddy CW to provide us professional support. Please post photos, they will be very helpful for newbie`s who will follow this project...