Hi sausage makers,
Here it is, promised brining table. I recalculated it from kg, so I'll appreciate if you can spot check.
http://www.wedlinydomowe.pl/roboczy/tab ... wania4.htm
Search found 121 matches
- Fri Nov 26, 2010 10:35
- Forum: Smoked pork products
- Topic: Brining table
- Replies: 3
- Views: 7830
- Tue Nov 23, 2010 22:40
- Forum: Smoked pork products
- Topic: Smoked Pork Butt
- Replies: 15
- Views: 13514
- Sun Nov 21, 2010 23:14
- Forum: Sausages
- Topic: Question about Kabanosy
- Replies: 26
- Views: 22985
Does that affect the drying or just the texture? Texture, if you mix too long, then kabanosy are very flexible, hard to brake when you bend them. When correct procedure is applied, they should easily brake with characteristic "click" sound. I thought the meat should be sticky Foll all other sausage...
- Sun Nov 21, 2010 22:55
- Forum: Smoked pork products
- Topic: Smoked Pork Butt
- Replies: 15
- Views: 13514
- Thu Nov 18, 2010 10:20
- Forum: Sausages
- Topic: Question about Kabanosy
- Replies: 26
- Views: 22985
- Wed Nov 17, 2010 14:36
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker Build
- Replies: 17
- Views: 22422
- Mon Nov 15, 2010 23:12
- Forum: Sausages
- Topic: Question about Kabanosy
- Replies: 26
- Views: 22985
- Sat Nov 13, 2010 13:13
- Forum: Smoked pork products
- Topic: Smoked Pork Butt
- Replies: 15
- Views: 13514
Chuckwagon, you should inject with 5 days curing. Here is a link to the table, which we use to calculate curing process. If you like it I can post English version.
http://www.wedlinydomowe.pl/roboczy/tab ... owania.htm
http://www.wedlinydomowe.pl/roboczy/tab ... owania.htm
- Wed Nov 10, 2010 07:56
- Forum: Hyde Park
- Topic: Just a question.....
- Replies: 1
- Views: 2629
- Wed Nov 10, 2010 07:51
- Forum: Sausages
- Topic: Polska Kielbasa Wedzona-Cold Smoked
- Replies: 14
- Views: 35655
Rozmyslowick :?: :?: :?: You mean from the main page ? This one : http://wedlinydomowe.pl/articles.php?id=8 Receptura: (kiełbasa z 5 kg. mięsa) A. Surowiec: 1. Wieprzowina kl. I peklowana - 2 kg 2. Wieprzowina kl. II peklowana - 3 kg. B. Przyprawy i materiały pomocnicze: I. Przyprawy: a) użyte do p...
- Sun Nov 07, 2010 23:39
- Forum: Sausages
- Topic: [POL] Stan Marianski's delicious "Kabanosy" meat s
- Replies: 7
- Views: 18979
- Sun Nov 07, 2010 12:16
- Forum: Sausages
- Topic: [POL] Stan Marianski's delicious "Kabanosy" meat s
- Replies: 7
- Views: 18979
- Thu Sep 30, 2010 19:06
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 576930
- Fri Sep 03, 2010 06:30
- Forum: Canned meat products
- Topic: Deviled Ham
- Replies: 9
- Views: 19214
- Fri Jul 23, 2010 20:15
- Forum: Hyde Park
- Topic: Casings price ?
- Replies: 2
- Views: 3332
Well, maybe they are already stuffed ? :mrgreen: But , check ebay, for example: http://cgi.ebay.com/HOG-SAUSAGE-CASINGS-/310193308007?cmd=ViewItem&pt=LH_DefaultDomain_0&hash=item4838f64167 or here http://cgi.ebay.com/Natural-Sausage-Casings-Hog-Medium-Thickness-/200478937998?cmd=ViewItem&pt=AU_Food&...