What did you use?Big Guy wrote:1 tsp special meat binder
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Metka lososiowa. A. Ingredients: 1. Beef kl. II or III cured - 1 kg (18-21g peklosol; cure time 3 days ) 2. Pork belly without skin not cured - 4 kg B. Spices and other materials: I. Spices: a) used during curing process: 1. Peklosol - 0,07 - 0,08 kg (depend from your taste) b) added during product...
- Thu Jan 27, 2011 07:28
- Forum: Books&Videos of meat processing
- Topic: Our summer meeting
- Replies: 7
- Views: 7546
Right click the link, and choose "save target as". Save it somewere on your hard drive, and enjoy watching. This can take more than an hour to dowload, so it will start playing only after download is complete. That is probably why after an hour after opening via WMP you could not see any movie. All ...
- Thu Jan 20, 2011 07:33
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1223
- Views: 365533
It is difficult, to completely eliminate air pockets. There are however some tricks. You need to start from the last part of meat mixing, do it carefully and slowly not to mix in air. Next when filling your stuffer, you should form meat balls, which are just bit smaller than your stuffer diameter, a...
- Mon Jan 17, 2011 17:38
- Forum: Announcements
- Topic: New contest - recipe of the month
- Replies: 86
- Views: 73253
Hello smoke addicts, It's my pleasure to invite you, to take part in our "Recipe of the month" contest Rules are quite simple: 1. Post the recipe which you like to share ( just meat products ). 2. Include the pictures of the ready made product and preparation phase 3. This will be translated to poli...
Not 100% true toolmann, indeed it does influence color, but also is antyseptic and kills bacteria.toolmann wrote:the only thing the cure does is the brighter colour
Read about curing here: