Hot Dogs!

Kijek
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Post by Kijek » Thu Mar 01, 2018 22:26

Meats
800g Pork trimmings with connective tissue and about 40% fat (Class III)
200g Beef (Class II)
I'm gonna give this recipe a try, what is (Class II & Class III)?
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DanMcG
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Post by DanMcG » Fri Mar 02, 2018 11:52

Kijek wrote:
I'm gonna give this recipe a try, what is (Class II & Class III)?
If you don't have Marianski's "Home production of Quality Meats and Sausages" you should pick one up, There is an incredible amount of information in it.

Chapter 11; https://www.meatsandsausages.com/sausag ... on/classes
Kijek
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Post by Kijek » Fri Mar 02, 2018 13:34

OooooK buying another book :lol:

Seriously thanks!

Now between You (Dan), BobK and Redz, which one of you is profiting from all these books I'm buying?
Will the real Stan Marianski please stand up? :mrgreen:
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Bob K
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Post by Bob K » Fri Mar 02, 2018 13:44

Oh definitely Kijek, :roll: have fun figuring out which one. :wink: P.S. If you haven't figured it out yet a good portion of the books can be found online, for free.
Last edited by Bob K on Fri Mar 02, 2018 13:52, edited 1 time in total.
Kijek
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Post by Kijek » Fri Mar 02, 2018 13:48

One down two to go!
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redzed
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Post by redzed » Fri Mar 02, 2018 15:06

Kijek
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Post by Kijek » Fri Mar 02, 2018 19:09

Thanks redz, very interesting reading.
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