Search found 7 matches

by BonAir
Sun Feb 27, 2011 10:49
Forum: BBQ
Topic: Cranky Buzzard's Barbecue Workbook
Replies: 9
Views: 11567

Thanks ! :smile:
by BonAir
Thu Dec 02, 2010 19:44
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 296271

atcNick, how do you perceive..ehm.. "consistency" of your fabulous kabanosy? Do they behave like a rubber or rather like a dry branch when you try to break them? The famous polish kabanosy sholud behave exactly like a dry branch, sounding like a "knack" during breaking. the drying was a little uneve...
by BonAir
Thu Dec 02, 2010 09:42
Forum: Recipes from around the world
Topic: [USA] Pork rinds
Replies: 13
Views: 7050

atcNick is right.
So called "Smalec ze skwarkami" (lard with cracklins) is made from grinded backfat (bacon is rather "too good" for this purpose ;) )
by BonAir
Wed Dec 01, 2010 18:06
Forum: Recipes from around the world
Topic: [USA] Pork rinds
Replies: 13
Views: 7050

[USA] Pork rinds

Hi. There is an interesting topic on polish sausage maker's forum called "Pork rinds chips" with some Youtube links: http://www.youtube.com/watch?v=WOHEx4AHWXo&NR=1&feature=fvwp http://www.youtube.com/watch?v=ERTmzdWr3yo This topic is very interesting because we do not have any traditions in making ...
by BonAir
Wed Dec 01, 2010 08:39
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 858
Views: 296271

atcNick - great job!
by BonAir
Sat Jan 02, 2010 09:37
Forum: Sausages
Topic: Need sausage help
Replies: 47
Views: 29929

atcNick wrote:1 tablespoon, but another type of salt may require 1.5 tablespoon to get the same amount of salt.
True.
And remember the fact that the teaspoon is not equal to a teaspoon ;)
That's why it is important to weight the salt and spices.
by BonAir
Fri Jan 01, 2010 21:07
Forum: Sausages
Topic: Need sausage help
Replies: 47
Views: 29929

When the recipes call for salt does it matter what kind of salt I use? atcnick, "wedlinydomowe.pl" webpage contains good, old, polish recipes, and for curing meat they use mixture of salt and nitre: użyte do peklowania: 1. sól warzonka - 0,10 kg 2. saletra - 0,005 kg Although nowadays we just use "...