- Meat of turkey (leg) 2.5 kg - pork class II 2.5 kg - pepper natural 1,0 g / kg - nutmeg 0.5 g / -

- Meat of turkey (leg) 2.5 kg - pork class II 2.5 kg - pepper natural 1,0 g / kg - nutmeg 0.5 g / - Sugar 1.5 g / - garlic powder 0 2g/kg - Gelatin yeczki about 2-3 per kg - peklosl 18g/kg with turkey pictures turn, wytrybowa. Then cut into the ankle and zapeklowa together with pork dry 48-72h peklosol 18g/kg. Then pork class II and turkey meat crumbles in a sieve 6mm. Mix, add spices and water in amounts up to 5%. At the end, pour gelatin and stir, Filling the szynkowar or use the osonek barrier.
Beiot, zachcona your blog learn to homemade meats. I very much ask. At first fire id luncheon in casings. Tell me, do you mix the miso in the fridge during curing? Or is that in a closed pudeku or need to access the air? I understand that after curing mix with water and slacken the glue? Duo of it but do not want to do gupich no date on wstpie. Yours. Miso zamwione tomorrow :-)
Hello happy that encourages, rather than vice versa. Questions always p That's a good sign. These begin with the szynkowaru cylindrical and luncheon meat. Now the wire is doing in osonkach barrier. microsoft store It is convenient and can be freezes. During Curing 48-72h do not mix meat. Pudeko is not tight. Usually Inserting into a bowl and I cover loose foil to nastpowaa gas exchange during curing. After curing remove the lodwki, mix add water and mix with spices and a will Kleio enough. The more time powicisz for mixing, kneading mass that later will be better effect kocowy as a single mass. Duo is still probably will, as you start doing more. Like what you can write an e-mail: wyrobydomowe@gmail.com. Good luck and best regards
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