Recent content by Rade
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Northern sausage
Recipe for Kabanos / snack stick sausage Pork neck – 90% Very fatty pork belly – 10% Spices: 18 g/kg (EU) Curing salt Coarse ground black pepper – 3 g/kg Ground caraway – 1 g/kg Nutmeg – 1 g/kg Preparation Method: Cut the meat into small pieces, mix thoroughly with curing salt and spices... -
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. -
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 properties and enhances the flavor and color of the product. The addition of E250 is widely used primarily for its strong properties in preventing the development of... -
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. Apologies for the confusion. -
Northern sausage
Hi - 2kg of ham and 1 kg of bacon 100% fresh. - 54g of curing salt 0.5-0.6% nitrite -
Northern sausage
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 g black pepper 9 g fresh garlic 10 g wild garlic (grind everything using an 8 mm plate) 90 ml cold water Pork casings, size 28/30 Preparation Process... -
Hello From Ontario
Hello everyone! My journey with smoking began a few years ago. I am a passionate advocate of traditional smoking in a cedar wood smoker, using low temperatures of up to 70°C and dry smoke to achieve the best results. I look forward to discovering new ideas and flavors here. -
A good smokehouse is 80% of success! And smoking is an art!
A good smokehouse is 80% of success! And smoking is an art!- Rade
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