What did you use?Big Guy wrote:1 tsp special meat binder
Search found 121 matches
- Tue Feb 01, 2011 07:33
- Forum: Sausages
- Topic: [CAN] Cactus Gap Kielbasa
- Replies: 14
- Views: 18350
- Fri Jan 28, 2011 08:34
- Forum: Sausages
- Topic: [BEL] Metka Lososiowa By Siara
- Replies: 7
- Views: 9747
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...
- Fri Jan 28, 2011 07:28
- Forum: Sausages
- Topic: [BEL] Metka Lososiowa By Siara
- Replies: 7
- Views: 9747
- Thu Jan 27, 2011 07:28
- Forum: Books&Videos of meat processing
- Topic: Our summer meeting
- Replies: 7
- Views: 11519
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 27, 2011 07:23
- Forum: Sausages
- Topic: [CAN] Hungarian Bratwurst
- Replies: 6
- Views: 9681
- Wed Jan 26, 2011 12:33
- Forum: Books&Videos of meat processing
- Topic: Our summer meeting
- Replies: 7
- Views: 11519
- Tue Jan 25, 2011 22:34
- Forum: Announcements
- Topic: New contest - recipe of the month
- Replies: 86
- Views: 104929
- Tue Jan 25, 2011 21:03
- Forum: Announcements
- Topic: New contest - recipe of the month
- Replies: 86
- Views: 104929
- Tue Jan 25, 2011 09:29
- Forum: Hyde Park
- Topic: Assistance and Ideas needed
- Replies: 5
- Views: 4306
- Sun Jan 23, 2011 01:11
- Forum: Announcements
- Topic: New contest - recipe of the month
- Replies: 86
- Views: 104929
- Fri Jan 21, 2011 23:23
- Forum: Sausages
- Topic: Boudain Sausage Problem
- Replies: 5
- Views: 5427
- Thu Jan 20, 2011 07:33
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 539415
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: 104929
New contest - recipe of the month
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...
- Sat Jan 15, 2011 17:05
- Forum: Announcements
- Topic: New moderator
- Replies: 13
- Views: 18431
- Fri Jan 14, 2011 15:09
- Forum: Offal products
- Topic: Liver sausage
- Replies: 28
- Views: 39834
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:
http://www.wedlinydomowe.com/sausage-making/curing