Thanks
I wrong call the mizdra,i was thinking about trimmings form pork lion,darker meat and some fat ,I think that I polish is called warkocz.
Search found 43 matches
- Mon Aug 14, 2017 20:19
- Forum: Sausages
- Topic: Kiełbasa Swojska
- Replies: 45
- Views: 37316
- Fri Aug 11, 2017 14:23
- Forum: Sausages
- Topic: dry, tough beef sausage
- Replies: 11
- Views: 7144
Hi 5% that was push not long ago by big corporations and lobbyist who don't care about people's health,but only about the money,commercial sausage it's water fat and skins that they have to use lots phosphate,before the max was 3% but most butchers use 1%. Did you try use 1tbs ? I once for fatty sau...
- Fri Aug 11, 2017 01:21
- Forum: Sausages
- Topic: Kiełbasa Swojska
- Replies: 45
- Views: 37316
- Fri Aug 11, 2017 01:07
- Forum: Sausages
- Topic: dry, tough beef sausage
- Replies: 11
- Views: 7144
Polka 1 TBs phosphate for 5 lb ist a hardcor , its too much and nfd milk , this recapture is crazy. Max dosage phosphate is 1tea spoon for every 5 lb of meat ( phosphate must be a mix in bleander with 1cup cold water , 1 ts phosphate and 1 cup water for 5 lb ) but for home made sausage 1 tsp phospha...
- Sat Jun 03, 2017 17:23
- Forum: Sausages
- Topic: Make some Kabanosy
- Replies: 2
- Views: 2994
Thanks Redzed Just got nice camera from my wife , and play with new toy like baby , :mrgreen: , making some movies. Other thing my relatives in Poland always ask me, how looks in US , how's your garden , foood etc. So I put some movies on youtube to them , but also is fun to watch for me my project ...
- Sat Jun 03, 2017 01:27
- Forum: Sausages
- Topic: Make some Kabanosy
- Replies: 2
- Views: 2994
Make some Kabanosy
Hi
Last Saturday I make some kabanosy,mybe not that professional like redzed , but kabanosy are tasty, i think next time I add little more caraway and nutmeg ,and instead himalaian salt kosher salt.
Short movie how I make Kabanosy: https://youtu.be/2uKB4Aw7vj4
Last Saturday I make some kabanosy,mybe not that professional like redzed , but kabanosy are tasty, i think next time I add little more caraway and nutmeg ,and instead himalaian salt kosher salt.
Short movie how I make Kabanosy: https://youtu.be/2uKB4Aw7vj4
- Thu Feb 02, 2017 12:27
- Forum: Sausages
- Topic: First Post Bierwurst
- Replies: 32
- Views: 19352
Hi I was hevy user Non Fat dry milk , and soy protein concentrate, also i try phosphates . But I watched the short movie on YouTube like older butcher master ( polish guy from canada )prep copa , or cut ham , hi explaining in cuple words. , thats when hi works in plant they use fillers and phosphate...
- Wed Feb 01, 2017 02:35
- Forum: Hardware
- Topic: Anyone use a manual meat mixer?
- Replies: 8
- Views: 5544
- Wed Feb 01, 2017 02:29
- Forum: Hardware
- Topic: Any thoughts on using sous vide to finish sausage
- Replies: 13
- Views: 10012
- Wed Feb 01, 2017 00:02
- Forum: Hardware
- Topic: Any thoughts on using sous vide to finish sausage
- Replies: 13
- Views: 10012
- Tue Jan 31, 2017 01:56
- Forum: Sausages
- Topic: How much salt in fresh sausage
- Replies: 7
- Views: 11485
- Sun Jan 29, 2017 17:06
- Forum: Sausages
- Topic: German sausage with a Polish spin
- Replies: 6
- Views: 4015
- Sat Jan 28, 2017 23:30
- Forum: Sausages
- Topic: How much salt in fresh sausage
- Replies: 7
- Views: 11485
How much salt in fresh sausage
Hi
Just prep some pork shoulder for fresh sausage. Try this time make low salt , so usually I put 17-18 grams per kilo, this time I want add 14 g .
My question is : is this amount of salt is ok for fresh sausage and don't make my sausage untasty?
Just prep some pork shoulder for fresh sausage. Try this time make low salt , so usually I put 17-18 grams per kilo, this time I want add 14 g .
My question is : is this amount of salt is ok for fresh sausage and don't make my sausage untasty?
- Sat Jan 28, 2017 02:39
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 86455
- Fri Dec 30, 2016 21:14
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 203354
yes Stefan , pretty shure. Can you show me any curing chamber, from polish WD, or maybe charcuterie made by beiot or paweljack? How's about summer sausage , andouille,chorizo,brats,hungarian and other not polish? Folks from polish WD make perfect polish sausages from them ,bible ' name nr16 , witch ...