Lowered Salt Sausage
Posted: Sat Sep 24, 2016 21:41
I am new member trying to post the letter below, and I get this error - Please help and post it for me. Thank you very much. Marc
Error in posting
DEBUG MODE
SQL Error : 1406 Data too long for column 'topic_title' at row 1
INSERT INTO phpbb_topics (topic_title, topic_poster, topic_time, forum_id, topic_status, topic_type, topic_vote, topic_icon, topic_expire, topic_color, topic_title_e, topic_tree_width) VALUES ('Salt total % in \"polish sausage\"an term PLEASE help', 5061, 1474749397, 9, 0, 0, 0, 0, 0, '', '', 0)
Line : 331
File : functions_post.php
If you can not fix this problem,
you can find help, or ask question at: http://www.przemo.org/phpBB2/
My letter I want to post ----
I am brand new here on this forum, and am VERY impressed with the technical depth of knowledge here.
This is from what I can see, the most technical sausage making forum in the World.
I feel VERY honored to be able to post my question here.
This is a VERY important question to me, way tooo long to type why.
Summed up, would you folks PLEASE give me the total salt % by weight in your (very basic layman term "Polish// Ukrainian/ Eastern European lightly smoked usually pork sausage". ??
It may require some arithmetic/ mathematics done by you.
I know it's somewhere between 1 - 3%, but need more accurate range.
My problem is I HATE over saltiness, and I need info for that reason.
Here in the USA, almost all commercially sold sausage is at 2% minimum, plus, WAY WAY too salty for my taste, not what I grew up with from Polish/ Ukrainian immigrant meat markets,DELICIOUS, NOT too salty.
I have geographically moved from there, and need to find a local Butcher that will make with LESS salt then people are used to here.
It is GARBAGE , even if good sausage, because WAY WAY tooo much salt.
So I need to know what salt % to ask him to make for me.
I have been on a search for this for 10 years now since I moved, the DELICIOUS sausage of my Childhood is not available where I live now.
My Son came to visit me from Brooklyn, New York City, and he brought WONDERFUL NOT salty sausage from a Polish Immigrant owned Meat Market/ Smokehouse.
BUT, VERY unfortunately, they have closed forever, so I am unable to ask them "What salt %" they made.
Neither is available here in Texas WONDERFUL smoked fish, but that's another separate problem.
I used to live near the Great Lakes of America (Lake Superior) where we had WONDERFUL "cold water" various smoked fish.
Now I am in Texas, USA, NO such thing here.
This is very important to me, the sausage salt % question.
Thank you all so much, Marc
Error in posting
DEBUG MODE
SQL Error : 1406 Data too long for column 'topic_title' at row 1
INSERT INTO phpbb_topics (topic_title, topic_poster, topic_time, forum_id, topic_status, topic_type, topic_vote, topic_icon, topic_expire, topic_color, topic_title_e, topic_tree_width) VALUES ('Salt total % in \"polish sausage\"an term PLEASE help', 5061, 1474749397, 9, 0, 0, 0, 0, 0, '', '', 0)
Line : 331
File : functions_post.php
If you can not fix this problem,
you can find help, or ask question at: http://www.przemo.org/phpBB2/
My letter I want to post ----
I am brand new here on this forum, and am VERY impressed with the technical depth of knowledge here.
This is from what I can see, the most technical sausage making forum in the World.
I feel VERY honored to be able to post my question here.
This is a VERY important question to me, way tooo long to type why.
Summed up, would you folks PLEASE give me the total salt % by weight in your (very basic layman term "Polish// Ukrainian/ Eastern European lightly smoked usually pork sausage". ??
It may require some arithmetic/ mathematics done by you.
I know it's somewhere between 1 - 3%, but need more accurate range.
My problem is I HATE over saltiness, and I need info for that reason.
Here in the USA, almost all commercially sold sausage is at 2% minimum, plus, WAY WAY too salty for my taste, not what I grew up with from Polish/ Ukrainian immigrant meat markets,DELICIOUS, NOT too salty.
I have geographically moved from there, and need to find a local Butcher that will make with LESS salt then people are used to here.
It is GARBAGE , even if good sausage, because WAY WAY tooo much salt.
So I need to know what salt % to ask him to make for me.
I have been on a search for this for 10 years now since I moved, the DELICIOUS sausage of my Childhood is not available where I live now.
My Son came to visit me from Brooklyn, New York City, and he brought WONDERFUL NOT salty sausage from a Polish Immigrant owned Meat Market/ Smokehouse.
BUT, VERY unfortunately, they have closed forever, so I am unable to ask them "What salt %" they made.
Neither is available here in Texas WONDERFUL smoked fish, but that's another separate problem.
I used to live near the Great Lakes of America (Lake Superior) where we had WONDERFUL "cold water" various smoked fish.
Now I am in Texas, USA, NO such thing here.
This is very important to me, the sausage salt % question.
Thank you all so much, Marc