
If the yeast is killed at baking the bread, than what makes/starts the fermentation ?
Because it works with potatoes too.
One friend of mine told me, it ferments because of the proteins, part of amino acids.
Joo napot Gulyás Ur,Gulyás wrote:I did post 2 recipes for sausages, 1 for fresh, the other for smoked/cured/dried, so called farmers, (paraszt-kolbász. )
Lynn - Thanks for this note. It sounds like you are pretty happy with your pig, and from the sound of it I would be too! Apparently, as a sausage maker, I don't need to worry about harvesting them on the plump side.HamnCheese wrote:Hey Jeff,
We just picked up an entire whey fed pastured pig (Thanks, country cousins!) that weighed in at over 400 pounds live weight. The fatback is about two inches thick and the slabs are about 18" long.
The total order from the butcher was 296 pounds of meat, which included 60 one pound packages of ground.....which makes it so easy to just throw together some fresh sausage. (I'll look for the packing slip and will let you know the total amount of fat.)
Based on what we've tasted so far the meat is superior to any pork we've ever eaten.
Cousin is working on another pig for next year - although he swears he will not let it grow so large next time. (Apparently pig was not ready to leave the pasture and caused a bit of a tussle.)
Lynn