Made some salceson

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jjnurk
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Re: Made some salceson

Post by jjnurk » Thu Aug 22, 2019 12:16

I had a hankering as well and was thinking of making some next week!

Is there a taste difference is you use a beef bung vs synthetic?
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redzed
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Re: Made some salceson

Post by redzed » Sat Aug 24, 2019 06:04

jjnurk wrote:
Thu Aug 22, 2019 12:16
Is there a taste difference is you use a beef bung vs synthetic?
I

I think so. My dad always made salceson in pigs' stomachs, and there I am positive that the flavour was ratcheted up a couple of notches. With a beef bung (kątnica) maybe not so much, but there is some difference. But importantly, it looks better and the visual effect is an important determining factor in deciding whether something tasted goo or not. :D
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Re: Made some salceson

Post by redzed » Sun Jan 24, 2021 06:35

When there is nothing else to do on a Saturday......

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Butterbean
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Re: Made some salceson

Post by Butterbean » Sun Jan 24, 2021 15:18

That looks delicious.
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Scogar
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Re: Made some salceson

Post by Scogar » Sun Jan 24, 2021 15:25

Definitely looks great. I have always been a bit skeeved by meat gelatin...cold (vs melted into soup or stew). And this looks like just the perfect amount to everything together but not a bit more.

I am going to Meat Jelly Anonymous to work through the 12 step program to become an aficionado. So far I'm good with Melton Mowbray style pork pies. With some mustard, I'm sure Salceson (or at least Red's) would be easy to move me in the right direction
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Albertaed
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Re: Made some salceson

Post by Albertaed » Sun Jan 24, 2021 15:33

Looks great!
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