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Talk about anything here as long as it is not against the rules.
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How to Post Pictures
by
Bob K »Fri Dec 14, 2018 15:48
The site does not host images so you will first have to upload your photo to a third party Photo site. You then can include the link to your Photo directly in the text of your post.
A free and easy sites to use - IMGUR
How to use:
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Last post byBob K
Fri Dec 14, 2018 15:48
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Images - Photobucket - Fix Replies: 6
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Bob K »Mon Jul 17, 2017 12:03
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There is now a fix to view photos for Chrome and Firefox:
Most of the images posted using photobucket will no longer be displayed.
It really sucks as many on here used Photobucket, and many helpful and informative pics will no longer be displayed.
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I suspect this will backfire spectacularly for them as a business model. $100 a year to share photos on a site is batshit crazy.
The thing is, $100 would be crazy, but you still can't 3rd party share with that plan. You have to upgrade to the $399.99/yr package to get 3rd party sharing. Now THAT...
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Last post byBumper
Tue Jul 18, 2017 00:26
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WD Daily Chat - Talk about anything You Like Replies: 1288
by
Trosky »Fri May 14, 2010 13:03
First post
CHAT - CHAT - CHAT!
Do you have something to say, but you don't want to start an entire forum topic? Post it here. Tell everyone what's on your mind. Let it all hang out! All we ask is that you don't break the rules of the forum. If you have something to say but you don't wish to open an entire...
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That's perfect eating size Chris!
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Last post byfatboyz
Fri Jan 21, 2022 02:32
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Hi New Guys - Introduce Yourself Replies: 1321
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Chuckwagon »Thu Apr 29, 2010 05:21
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Hi New Members !
Welcome to the English-speaking forum of the Polish website Wedliny Domowe (Homemade Sausage Making). We`re a little more relaxed on this forum and it just doesn`t matter if members are ol` time professionals or brand-new beginners. We`re just all good friends trying to promote...
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Nice, with your expert information things are starting to make a lot of sense and I start to understand the whole process much better. Thank you so much for all the time you have taken to answer my questions. My Kefir batch still seems to do ok and in a couple of weeks they should be ready.
Thanks...
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Last post byHojdiinnz
Mon Nov 15, 2021 20:41
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A lot of bacon I think Replies: 8
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Butterbean »Thu Feb 02, 2017 01:40
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Friend sent me this picture of a pig they killed this morning on his property down the road from me. Might be my imagination but I think they are getting bigger. I'm sure they were happy to have a tractor handy.
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Did they get a weight on it.
He said it was right at 400 lbs. Maybe its just me but black hided animals always look bigger than they actually are. Had I been guessing I would have thought it broke 400.
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Last post byButterbean
Mon Feb 06, 2017 21:27
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There is hope for us meat mongers Replies: 5
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Butterbean »Sun Jan 29, 2017 18:55
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My son is a doctor and is studying to be a surgeon and plans on specializing in heart surgery so you can imagine how I have rued the day when he would lecture me on how all my meat doings was just wrong and unhealthy. So you can imagine my shock today when he started telling me the exact opposite...
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Yes we definitely have been misled for years now, eating margarine instead of butter, avoiding meats or insisting to trim off every single cell of fat from our steak or pork chop. Instead we packed in the highly processed grains with loads of sugar because the label said fat free . Finally the...
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Last post byredzed
Mon Jan 30, 2017 17:40
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Polish Forum Gallery Replies: 8
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redzed »Thu Dec 22, 2016 20:13
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A few pics of fantastic looking products shown yesterday in posts by our colleagues on the Polish version of our forum. They take Christmas seriously! :lol: And all I made was 7.5 kg of sausage. :neutral:
Arkadiusz - Cooked ham
Tier - Dry cured ham
Tier - Salo
Gonzo - Assortment...
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Thanks Colin. Yup, I've got a big ball of butchers' twine - great stuff.
We made a test batch of andouille sausage today and will smoke it tomorrow just before we make a test batch of Italian sweet sausage.
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Last post byCliff43J
Wed Jan 25, 2017 02:00
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Speaking of Prosciutto Replies: 5
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Butterbean »Sat Dec 31, 2016 21:26
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I know Lou has some prosciutto on the horizon and I just thought I'd suggest something that I found was a terrific use of prosciutto. Granted, this isn't one of those neat dishes that has much eye appeal but what it lacks here is more than made up for in flavor.
Prosciutto Poppers
Slice some...
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Beer works too! :mrgreen:
This worked wonders last night. I think it was youth nectar because after drinking I felt rather spry and was ready for anything the New Year could hand me but I do think it reverted my age back to a point where driving a vehicle was out of the question.
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Last post byButterbean
Sun Jan 01, 2017 18:37
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Last post byredzed
Sat Dec 31, 2016 08:25
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Last post byButterbean
Sat Dec 31, 2016 00:00
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Merry Christmas Replies: 13
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ursula »Mon Dec 14, 2015 06:14
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Just wanted to get in early before things get too busy and wish everyone an enjoyable and safe Christmas and a good Rutsch as the Germans say into the new year.
Lots of happy memories get made over good food and wine, music and conversation at this time of year. I hope everyone has a lovely time....
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Can you bring the appetizers? Well, of course I can . LOL Merry Christmas to all and Thank You for all your help this year.
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Last post byLOUSANTELLO
Mon Dec 26, 2016 04:02
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Santa was busy today Replies: 7
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Butterbean »Mon Dec 19, 2016 06:34
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Made around 50 chubs of venison summer sausage today. I plan on giving to folks for Christmas. Played around with spices - maybe too much - and ended up with an interesting sausage but I'll let the recipients say whether it is good or not.
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This recipe is a hit. I gave a businessman in town a stick and he is now wants to buy several from me to give as gifts and he is a tightwad who used to own a meat packing plant. However, I cannot sell venison products in this manner and told him this but he was very persistent but I still declined....
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Last post byButterbean
Thu Dec 22, 2016 07:44
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Salt and cheese question Replies: 5
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Butterbean »Sun Dec 18, 2016 03:28
First post
Am preparing to make a batch of summer sausage and thought I'd add sharp cheddar cheese but got to thinking about how this might make the end product more salty tasting. Was planning on adding about 5% sharp cheddar cheese to the mince and was wondering if I should cut that salt back a hair to...
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Poach is the word, :wink: and yes, that is exactly the reason. A portion of the salt in the meat will be drawn out by the water. And if you don't adjust for that in the sausage, you can poach in salted water.
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Last post byredzed
Sun Dec 18, 2016 18:35
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For all the hunter sausage makers here! Replies: 41
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fatboyz »Fri Nov 11, 2016 14:24
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I'm curios how many members here are hunters? I find it very satisfying to harvest my own meat and then make products with it. It's 6:15 AM on remembrance day as I prepare to head to the woods with my flintlock in hopes of harvesting a nice doe for sausage. This is the perfect time to reflect on...
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Thanks for the link share, that looks like a gold mine.
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Last post byButterbean
Tue Dec 06, 2016 17:26
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Kitchen Tip Replies: 2
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Butterbean »Fri Dec 02, 2016 02:21
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With Christmas right around the corner I thought I'd share a tip with you so you don't suffer utter failure like I did last Christmas. I hope you find this helpful but of course I am going out on a limb by making the assumption that train wrecks happen in your world as they do in mine and this may...
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Sad story BB, you must have been ticked! But then, stuff like that happens. :mrgreen: I did my last prime rib roast sous vide. 8 hours at 137F. When everything else was ready and dinner was about to be served I removed it from the bag, covered it with a thin layer of lard and seared it in a flaming...
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Last post byButterbean
Sat Dec 03, 2016 18:35
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Last post byButterbean
Wed Nov 30, 2016 19:44
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Just fooling around Replies: 11
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Butterbean »Fri Oct 28, 2016 22:54
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Last year I butchered a pig and cleaned the casings and in May, on a whim, I thought it would be neat to see just how big of a salami I could make. Using what I think was the stomach I stuffed this with 7.5 lbs of soppressata mince. Using slow fermentation I set off on this curious journey....
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I did these a while ago. They were about 10 pounds each... Image
Those are huge Lou. About how long did it take fo dry them?
Kunde, that's a beautiful plate. If you ate all that I hope you scheduled a nap afterward. :lol:
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Last post byButterbean
Sun Oct 30, 2016 14:40
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Looks like its going to be a good year Replies: 7
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Butterbean »Wed Oct 26, 2016 16:40
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Cotton prices are down so many farmers chose to plant corn and peanuts instead. Lots of peanuts and from the looks of the pigs they have been getting their fill.
Since deer season is in we cannot use dogs to hunt the pigs so this will make it more challenging but these are some pigs my camera...
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About an hour north of me they have some russian pigs in the woods. If I recall correctly there was some concern with these because they were breeding with the feral hogs and getting larger than they would normally be. I imagine any pig with long tusks would be dangerous but a great big one would...
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Last post byButterbean
Thu Oct 27, 2016 02:19
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Last post byfatboyz
Mon Sep 19, 2016 19:14
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metric conversion and recipe scaling questions Replies: 14
by
jlondon75 »Mon Jul 11, 2016 19:18
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Hi folks,
So I recently got back into home sausage making after a three year hiatus (two beautiful children entered the scene, priorities shifted, and exhaustion took over), but I'm just now getting back into the swing of things. I've dusted off an old recipe from a friend and am trying now to...
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Many, many thanks!
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Last post byjlondon75
Tue Jul 12, 2016 05:44
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Brain Flatulence Replies: 5
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Butterbean »Sun Jun 05, 2016 16:56
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I thought it might be funny to document examples of epic fails that happen while processing meat. Not sure if anyone else suffers from brain flatulence but in the event no one else does I'll surely be able to fill this thread with my epic fails.
To begin, I thought I'd make some of Chris's Salami...
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Hey it happens! I once made garlic sausage and forgot the garlic! :???: Misplacing things is a daily occurrence for me, I am regularly late for appointments because I can't find my wallet, keys or credit card. Over a year ago I lost the air valve on my stuffer after taking it apart for washing....
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Last post byredzed
Mon Jun 06, 2016 04:44
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Casing Tenderness Replies: 8
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Shuswap »Mon Mar 16, 2015 15:50
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I`m fussing over casing tenderness in fresh sausage. I get that you shouldn't use too high a heat when cooking. DeWied International advises that casings can be made more tender by: Soak casings using a tenderizer. This must be carefully monitored to avoid making the casings too weak to stuff. Use...
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Hi All sorry to bring up an old casing post.
Couldn't resist - I have just completed what turned out to be the worst cooking experience for a long long time.
I was rushing to get some food on the table, quickly defrosted some sausages. They wouldn't brown on skin, when they did they burnt and...
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Last post byspud
Sat May 28, 2016 08:45
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members recipe index Replies: 1
by
ajwillsnet »Tue Apr 19, 2016 02:02
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I noticed that there is a number of bad links( pardon the pun) on the members recipe page. Perhaps someone can go through them and edit out the bad ones.
Bert
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Fixing links is being worked on but its a slow process :cry:
You can also try Googling the recipe and it may come up, for example try:
Celery Sausage, Baltimore Nick`s
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Last post byBob K
Tue Apr 19, 2016 12:00
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Sous Vide Cooking vs Smoking Replies: 6
by
Bob K »Tue Mar 15, 2016 19:15
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While it is drummed into our heads to Never smoke, dry cure, meats within the temp range of 40-135°f without using nitrite/nitrate cures.
Why is it ok to cook meats within that temp range say (120-130) for extended periods of time sous vide ?
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I already have 4 wine coolers and each one holds 250 bottles made by eurocave. They will not go low enough in temp for dry aging unless I disable the stat, which I am not doing on these units. You can buy 4 refrigerators for the same price as one eurocave. As far as food safety, if abiding by...
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Last post byLOUSANTELLO
Wed Mar 16, 2016 22:31
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Following Bob's Lead
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Butterbean »Tue Mar 15, 2016 22:29
Why is it that some people get so obsessed about using the minimal amount of curing salt only to later add some exotic high-priced salt that is rich in nitrates?
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Last post byButterbean
Tue Mar 15, 2016 22:29
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Boar meat Replies: 9
by
Cabonaia »Sat Feb 20, 2016 06:43
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In December I bought a couple piglets down near King City, CA, a couple hours south of me. It's pretty rough country where 4 wheel drive is not a bad idea in Winter if you're planning on going uphill. Lots of wild boar down there. The lady selling them, at $100 each, mentioned that she had some...
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Thanks for the additional info. Since I like my pigs fat anyway, I'm going to play it safe and give this guy a good month of living alone. Hope I'm lucky!
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Last post byCabonaia
Fri Feb 26, 2016 07:32
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Food for thought Replies: 2
by
Butterbean »Sat Feb 13, 2016 22:36
First post
Not exactly related to this board, could even be considered Food Porn. Just food for thought.
Muffuletta Sandwich
Ingredients
Base
Meats
Second Layer and top
Assembled and ready to wrap
Placed in patented press for 3 hours
Finished
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Looks great BB! A lot better than the mustgoes I had for lunch today. :shock:
Is there anything in that sandwich that came from the supermarket?
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Last post byredzed
Sun Feb 14, 2016 06:22
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Horse trading Replies: 3
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Butterbean »Thu Feb 11, 2016 07:32
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Traded some salami for these today. Pretty good trade I thought. Both parties happy anyway.
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All but one are 3 mm plates. The rust is just stain from the other junk he had in a bucket. The blades are industrial long life blades with carbide inserts and they seem to shelf sharpen as long as the plate is true. My trade was with a food equipment repairman. He likes my wares and he has been a...
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Last post byButterbean
Fri Feb 12, 2016 01:05
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Natural drying observation Replies: 9
by
Butterbean »Wed Jan 27, 2016 02:34
First post
This may be of little interest to those using curing chambers but to anyone not this might be as interesting to you as it is to me. As you may know I rarely use a curing chamber and have gone to curing meats with the weather since I live in an area that typically has high humidity.
I've been...
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No. THANK YOU for your input on this humidity thing. It explains a lot and in a natural system its almost like nature's variations breathe life into a piece of meat. I'm sure your camo colored spores probably came from hill 65 or thereabouts just like mine are swamp spores. lol
As to agendas, the...
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Last post byButterbean
Wed Feb 03, 2016 23:56
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Old Member recipe Index
by
Bob K »Thu Jan 21, 2016 16:56
Our Members' Recipe Index (MRI)
Part 1 - Sausage recipes
Part 2 (scroll page down) Non-sausage recipes (sauces etc.)
*******************
******************
*******************
(Also, see Stan's Index And Recipe Pages at this link:)
AND Stan's Cure Calculator at this link:...
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Last post byBob K
Thu Jan 21, 2016 16:56
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Pinching a penny - Part Deux Replies: 3
by
Butterbean »Mon Jan 18, 2016 16:20
First post
Had a busy weekend. Things didn't go as planned. Had one fella drop out on the pig butchering project which was all good with me because I think we had about all we could handle. My help was ...... um.....how should I put it politely.... inexperienced and lacking motivation but between David and I...
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She was a pretty pig wasn't she? According to the tape she weighed 275 lbs but she sure seemed and looked bigger than that.
It was a long day for sure. We got off on a bad start with a tire on the trailer early that morning. Think Clampetts because I'm sure that's what we looked like sitting on...
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Last post byButterbean
Tue Jan 19, 2016 00:43
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Pinching a penny Replies: 4
by
Butterbean »Fri Jan 15, 2016 01:19
First post
I'm about to do a lot of curing and was gathering supplies when I spotted a bag of Morton's Pool Salt at Sam's. It was $4.95 for a 40 lb bag. The label said it was 100% natural and had no additives but warned it could contain some small rocks. Since I'm planning on doing a lot of brining in the...
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Wonder what the baking does? So far I've just used this in some brines but I haven't seen any reason not to use it for something else.
The heating I suppose is to kill any bacteria that still might be it, even though you would think that the salt itself would take care of most of it.
I usually...
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Last post byredzed
Sat Jan 16, 2016 19:29
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Win/win deal Replies: 6
by
Butterbean »Thu Jan 07, 2016 15:06
First post
A few weeks ago I mentioned I might buy a few pigs and put in a vacant lot to raise. I talked to a small producer yesterday about buying a couple from him and he was saying how the market had dropped and the cost of feed and processing was more than the value of the pigs themselves and the only...
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Thanks again Bob. I will definitely make some.
I've been smoking this thing over now for a few days and I'm beginning to see the forest for the trees. Here is a wordy version of my thought process that may be helpful to someone in the future.
Efficiently Processing a Whole Pig
How to process a...
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Last post byButterbean
Sat Jan 09, 2016 18:27
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Question Replies: 1
by
Tom »Wed Jan 06, 2016 03:29
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Just curious what happened to Chuckwagon and where did he go?
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Chuckwagon is over around this way these days.
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Last post bysawhorseray
Wed Jan 06, 2016 15:14
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Castles, Wine and Charcuterie Replies: 12
by
redzed »Tue Sep 08, 2015 22:29
First post
Hey guys! I've been off the radar for the past week as I am in France cycling along the Loire River. We have everything we brought in bike panniers and are cycling approx. 50-60km per day with stops along the way visiting castles, churches, interesting villages and wineries. I have also made a...
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Hey Ursula great to hear from you! I was beginning to worry that you turned vegan or something horrible like that! :grin: Hope you will post pics of your new addition, always great to have nice place to work in. Thanks for the complement on the photos. I have always had that wanderlust in me and to...
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Last post byredzed
Tue Dec 15, 2015 19:38
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In Memoriam Replies: 2
by
redzed »Thu Dec 03, 2015 08:33
First post
Today I was saddened to learn of the recent passing of BonAir one of the founding members and former moderator of this forum. Tomasz Bonarowski was an active and talented force in the WD community in Poland. He was also a well known and accomplished music producer, working with some of the best...
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Sorry to here this.
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Last post byButterbean
Mon Dec 14, 2015 17:04
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Stan Marianski’s Cured and Smoked Bacon Replies: 1
by
ajwillsnet »Sun Dec 13, 2015 19:37
First post
When I go to members recipes and try to open the link to Stan's bacon recipe, I get a not found message.
Bert
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Bert-
CW disabled the link when it was brought to his attention that the numbers were off ( misprint or typo).
If you would like to use it the correct % s and amounts are:
For dry rub cure
Per 1000 gram
Salt 3% 30 grams
Sugar 1.5% 15 grams
Cure #1 1.9 grams (120 pm)
The original is here:
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Last post byBob K
Sun Dec 13, 2015 20:10
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Brining/Cure calculators Replies: 5
by
Tom »Sat Dec 05, 2015 15:13
First post
I found two great calculators here one from the sister site and another from DigginDigFarm. I like the added features, salt and sugar, on DDF's calculator. I however get very confused about the dry cure and wet cure. The more I read the more confused I get. The brine cure is the most confusing for...
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That should be cooked before eating.
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Last post byBob K
Sun Dec 06, 2015 13:39
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Textured Vegetable Protien (TVP) Replies: 2
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Tom »Fri Dec 04, 2015 14:40
First post
Need some help with TVP and its use. Several recipes I've found ask for TVP. A little searching shows it's a soy product. I'm really not sure what it is and why it's used in the process. Is there other TVP's that aren't soy based that could be used as a substitute? Tom
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As Bob indicated above, TVP can be eliminated from most recipes. When you do see it in a recipe it more than likely is a commercial one since its use is primarily as a meat extender. It is cheaper than meat and allows for the addition of more water. I have used textured soy protein a number of...
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Last post byredzed
Fri Dec 04, 2015 19:26
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Salt, Sugar, Sodium Nitrite Replies: 3
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Tom »Thu Dec 03, 2015 21:08
First post
Hello are there any chemists out there? If I were to take salt, sugar and sodium nitrite and boil it into solution, water, would the three combine? Then if I let the solution, water, evaporate would the three separate into their individual components or remain bonded, if they did so originally in...
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MTQ contains propylene glycol to keep the mixture uniform, it also contains both nitrate and nitrite.
You can easily customise and mix cure and other ingredients for each batch you make for just pennies per batch.
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Last post byBob K
Fri Dec 04, 2015 13:21
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Free Free-Range Pork Replies: 4
by
Butterbean »Fri Nov 20, 2015 05:09
First post
Got this beautiful young sow the other morning.
Converted to smoked kielbasa
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Another one bites the dust. Daughter and her boyfriend shot this one yesterday. Weighted around 110 lbs. Unfortunately its a boar. I cleaned it anyway and we'll soak it for a few days. I think its going to be alright. It had a faint smell of funk on it but not too bad.
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Last post byButterbean
Wed Nov 25, 2015 20:02
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smoken choke turkey Replies: 4
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pignout »Tue Nov 24, 2015 20:53
First post
Just wondering what the ice water bath after injecting is for. After the bath I can no longer tell the difference between the Toms and the Hens!!!! Thanx
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ok thank you Bob. I have a pic that would be sure to give you a good chuckle if i was'nt so electronicly challenged
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Last post bypignout
Tue Nov 24, 2015 22:42
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Last post bycrustyo44
Sun Nov 01, 2015 19:10
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Tomatoes tomatoes tomatoes!!! Replies: 15
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pignout »Mon Aug 17, 2015 21:53
First post
the first time in my gardening life, Western Washingtons weather has blessed me with a huge crop of tomatoes . It is because of this that i am asking my fellow sausage makers (and great cooks) for your fav salsa recipes. Both SW style(blk beans and corn) and just regular style. nearly every recipe...
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Scott Rea is one my favourite virtual butchers and he has just released an instructional video about making a tomato and pork sausage. I thought it would be an excellent addition to this thread. Looks like a sausage that is definitely worth trying. :grin: And will possibly help Pignout with dealing...
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Last post byredzed
Thu Oct 29, 2015 18:06
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Ordered a side of Heritage Pork Replies: 28
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redzed »Sun Aug 23, 2015 18:47
First post
All the stuff I have been making so far has been with commercial pork. My sources have been supermarkets, a wholesaler and Costco. I have been wanting to try a heavier heritage hog raised on a small farm for a while and today ordered a side. It's a Berkshire Tamworth cross and will be ready at the...
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As far as telling the farmer to stick the pig, it would not have been that easy since I put down a $100 deposit. :shock: And I did not want to burn any bridges. Of course in the end I ended up paying a premium for the small amount of meat I got. :cry: Next time I will take the time to drive out and...
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Last post byredzed
Wed Oct 28, 2015 07:28
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Happy Thanksgiving
by
Bob K »Mon Oct 12, 2015 15:58
Happy thanksgiving to our Canook friends north of the 49th parallel :!:
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Last post byBob K
Mon Oct 12, 2015 15:58
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Happy birthday! Replies: 127
by
redzed »Mon Oct 07, 2013 04:44
First post
Hey Sawhorse! Happy birthday! Hope you had a great day celebrating today and your wife did all the cookin'!
BTW, you are a young pup!, three months younger than me. :wink:
Chris
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Hey Crusty Jan I hope you are celebrating today in the company of family and friends, along with some fine McLaren Vale Shiraz and excellent charcuterie.
HAPPY BIRTHDAY!
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Last post byredzed
Fri Oct 09, 2015 15:34
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Proper way Replies: 2
by
Butterbean »Wed Oct 07, 2015 18:06
First post
I have noticed that some list their recipe percentages based on total meat weight and some base it solely on the actual meat weight not taking into consideration the added fat. Is there a right way to do this?
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That's how I've always done it .... total weight but I've been converting some things to metric and came across several recipes that just wasn't working out till I realized they were based on meat only. I thought it odd at first then wondered if there wasn't some reason or some other school of...
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Last post byButterbean
Wed Oct 07, 2015 23:14
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Last post byBob K
Tue Jul 07, 2015 01:37
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Fishing Replies: 1
by
NorthFork »Sun Jun 28, 2015 13:00
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redzed wrote: Hey Pat!
Tell us how's fishing in your neck of the woods these days. I usually fish from shore on a river in Port Alberni for Sockeye this time of year and so far nothing. Way too warm, and the rivers are low. :sad:
Hi Chris,
I thought I would respond here so we don't hijack king...
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Thanks for the fishing update Pat. Last winter's smaller than usual snow pack in the mountains, warm and early spring and now the hot and dry summer is has certainly messed up the salmon fishery here. Especially true for guys like me who like to fish close to shore around the estuaries. And of...
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Last post byredzed
Mon Jun 29, 2015 15:53
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Enjoying My New Hobby Replies: 3
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Devo »Sat Jun 13, 2015 16:01
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Not around much but still kicking. I have been busy learning how to fly my big boy toy and edit video. This is a video of the falls about 1/2 mile down the road from me filmed with my Yuneec Q500+ Typhoon. Quadcopter.
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Thanks guys, ya it bit a big hole in the pension check but we all need toys :mrgreen:
The video feed back to me is suppose to be 500 meters. The control range is much farther. If it ever got out of control range it has a function that it will return to the home position and land with in 20 feet...
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Last post byDevo
Sat Jun 13, 2015 17:39
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My Chinese Adventure Replies: 9
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redzed »Wed May 20, 2015 14:25
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I just returned from a two week visit to China. It was my second time there and this time we toured the Yunnan province and then cruised the Yangtze from Chongqing to Wuhan. Fascinating place, totally different than what most people imagine it to be. I'm hardly a travel writer and I usually don't...
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At least I survived it! Lol
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Last post bycat797
Fri May 29, 2015 17:39
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Pastrami Replies: 15
by
DLFL »Sat Oct 08, 2011 21:07
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If you read the dry cure recipe in the recipe section on this site, there are two measures for salt. :oops: I would think one is for cure #2. What is the correct recipe?
Pastrami may be dry cured. For 1 kg (2.20 lb.) beef use:
20 g salt (31/2 tsp.)
100 g salt ( 81/2 Tbsp.)
2.5 g (1/2 tsp.) Cure...
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**As an aside, the recipes on here are great but I have to admit it's a bit hard when the recipe jumps around from giving ingredients by weight and then all of a sudden we have tbs and tsp mixed in there. I'm learning to cook by weight and find that using grams is way easier to follow when...
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Last post byBob K
Mon May 25, 2015 16:46
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I am in Poland for 2 weeks in July Replies: 1
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markjass »Sun May 24, 2015 12:53
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I am in Poland for 2 weeks in July. I am visiting. Gdansk, Warsaw, Krakow, Wroclaw.Has anyone got any suggested places where I should visit to try some polish small goods and meats in these cities.
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Hey Mark nice to hear from you again and it's great that things are coming together for you. Your trip sounds fantastic, wish I was coming along! :lol:
I posted your question on the Polish language forum and I'm sure you will receive a number of good recommendations where you could try some...
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Last post byredzed
Sun May 24, 2015 17:09
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