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Search found 7 matches
Search found 7 matches • Page 1 of 1
- Thu Dec 02, 2010 19:44
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 366347
atcNick, how do you perceive..ehm.. "consistency" of your fabulous kabanosy? Do they behave like a rubber or rather like a dry branch when you try to break them? The famous polish kabanosy sholud behave exactly like a dry branch, sounding like a "knack" during breaking. the drying was a little uneve...
- Wed Dec 01, 2010 18:06
- Forum: Recipes from around the world
- Topic: [USA] Pork rinds
- Replies: 13
- Views: 8574
Hi. There is an interesting topic on polish sausage maker's forum called "Pork rinds chips" with some Youtube links: http://www.youtube.com/watch?v=WOHEx4AHWXo&NR=1&feature=fvwp http://www.youtube.com/watch?v=ERTmzdWr3yo This topic is very interesting because we do not have any traditions in making ...
When the recipes call for salt does it matter what kind of salt I use? atcnick, "wedlinydomowe.pl" webpage contains good, old, polish recipes, and for curing meat they use mixture of salt and nitre: użyte do peklowania: 1. sól warzonka - 0,10 kg 2. saletra - 0,005 kg Although nowadays we just use "...