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Search found 126 matches
- Fri Dec 08, 2017 19:55
- Forum: Dry Cured Meats and Sausages
- Topic: Project "P" (Pepperoni)
- Replies: 68
- Views: 45160
Quick question in regards to the how fermentation and dry curing will effect the taste of pepperoni, using certain ingredients. I have a pepperoni recipie that i use, which calls for 0.48% sugar and 1.12% nfmp. When it's smoked, tastes excellent. So I'm wondering, if I use those %-ages and add my ba...
You are right Joe, parówki, the Polish version of the frankfurter, are a lot milder and contain fewer spices and ingredients. Our North American tastes have now evolved to wanting more pronounced flavours and even a bit of heat. I like them all, and enjoy a fresh tasting simple parówka with some go...
redzed , Hi Redzed, considering you're from Yorkton and Regina, have you had any dealing with the polish community in Regina ??? The only reason I'm saying is a few comments refered to you as Chris, thinking your last name starts with G. Therefore we drank a beer or two together. Na zdrowie !!!! Hm...