Rade's latest activity
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Rade replied to the thread Northern sausage.Recipe for Kabanos / snack stick sausage Pork neck – 90% Very fatty pork belly – 10% Spices: 18 g/kg (EU) Curing salt Coarse... -
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Rade replied to the thread Knackwurst recipe?.Last year, I made it according to this recipe and was satisfied. I didn't smoke it for 1 hour; I smoked it until it reached the right color.
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Rade replied to the thread Northern sausage.First, make the sausage according to my recipe, and then we can talk about its saltiness :) As we know, salt itself has curing...
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Rade replied to the thread Northern sausage.Yes, that's correct. This is the mixture (0.5-0.6% nitrite) that I use in 95% of my products. Yes, it's fresh pork that I cure myself...
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Rade replied to the thread Northern sausage.Hi - 2kg of ham and 1 kg of bacon 100% fresh. - 54g of curing salt 0.5-0.6% nitrite
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Ingredients for 3 kg of meat: 2 kg ham (fresh) 1 kg bacon (fresh,very fatty) 54 g curing salt (cure for 24 hours) (0,5-0,6 nitrite) 8...
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Hello everyone! My journey with smoking began a few years ago. I am a passionate advocate of traditional smoking in a cedar wood...
