Search found 436 matches
- Fri Mar 10, 2017 17:30
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 82232
Hi all. Last weekend I made again some kielbasa. Here are pictures. Hunters sausage, Wiejska, Krakowska http://i356.photobucket.com/albums/oo6/stefan536/DSC_0311_zpssj7amysw.jpg http://i356.photobucket.com/albums/oo6/stefan536/DSC_0312_zpstd4ufnph.jpg Also I have made some Polish cold smoked - after...
- Mon Feb 06, 2017 00:19
- Forum: Smoked pork products
- Topic: More on Brining
- Replies: 10
- Views: 10338
Curing means preserving, saving meat. During curing we are using mixt of salt with nitrite, for that mixture can be added sugar, spices, additives. First known written info on using nitrate in process dated to 1834. Around 1900 researches discovered that nitrate is converted by bacteria to nitrite a...
- Fri Feb 03, 2017 19:20
- Forum: Smoked pork products
- Topic: More on Brining
- Replies: 10
- Views: 10338
- Fri Feb 03, 2017 04:01
- Forum: Smoked pork products
- Topic: Sweetheart Ham
- Replies: 27
- Views: 22313
- Fri Feb 03, 2017 03:57
- Forum: Smoked pork products
- Topic: More on Brining
- Replies: 10
- Views: 10338
Hi Butterbean - first at all - looks like only you and myself having discussion on that topic. So only we both using that method? By the way - thanks for moving that part from Fusion topic. So lets move our conversation on higher level - ( my first sorry that my English is poor on vocabulary in that...
- Thu Feb 02, 2017 00:19
- Forum: Smoked pork products
- Topic: More on Brining
- Replies: 10
- Views: 10338
I assume when the chart says cure amount this doesn't mean the weight of the cure itself but the total weight of curing agent combined with salt. Yes, it is correct. but... in Poland sausage makers have already mixed salt with curing agent ready to use containing 0,6% of sodium nitrite and 99.4% sa...
- Wed Feb 01, 2017 18:10
- Forum: Smoked pork products
- Topic: More on Brining
- Replies: 10
- Views: 10338
StefanS, I would love to see some of the brine tables. BB - there is one - http://wedlinydomowe.pl/peklowanie/tabela-peklowania-mokrego/1757-tabela-peklowania-mokrego-w-wersji-angielskiej I personally using tables made in Excel downloaded from polish WD. http://wedlinydomowe.pl/forum/topic/5503-tab...
- Wed Feb 01, 2017 15:39
- Forum: Smoked pork products
- Topic: Sweetheart Ham
- Replies: 27
- Views: 22313
Sorry Butterbean for confusing you. First at all my mistake for nitrates - it should be nitrite - like sodium nitrite in Cure #1. Then - meat curing in brine - 95% of meat used in "wedzonki" is cured in brine. During preparations to do that we (means polish sausage makers) considering a few things l...
- Wed Feb 01, 2017 02:41
- Forum: Smoked pork products
- Topic: Sweetheart Ham
- Replies: 27
- Views: 22313
Thank you Fusion for posting that nice picture and process of smoking. And sorry but it is My Point of View on your nicely overcooked, baked piece of meat. Here we are to present, show, explain and give opinions on culinary/meat processes, so please do not take my words like total criticism of your ...
- Sat Jan 28, 2017 01:57
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 82232
Awsome! You must have a large crew to feed :!: large crew it is one thing- family, friends - nobody is leaving my house hungry for sure. But using at once is some times not option, so I prefer saving some products for future. Usually some part of kielbasa or "wedzonki" I prepare for storage. Vacpak...
- Fri Jan 20, 2017 01:18
- Forum: Dry Cured Meats and Sausages
- Topic: Frozen Pork Butt for Sopressata
- Replies: 3
- Views: 3457
I will be sure to post some pics of my Chamber and the final product - it can be nice to share them with us. Returning to main question - most of meat I have to buy in larger quantities (60-80 Lbs) so only freezing is a option to not use it at once. Before freezing I have pack them in smaller vacuu...
- Wed Jan 18, 2017 18:38
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 571808
- Wed Jan 11, 2017 15:29
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 532369
- Mon Jan 09, 2017 15:06
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 532369
- Fri Dec 30, 2016 20:16
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 198071