Recent Posts Simple kiebasa gordmans Provencal Fashion sauerkraut bloody pudding the Spanish gordma

The ingredients - pork miso class II 4kg (eg karkwka) - miso pork 1kg Class III (eg, knuckle without leather) - natural pepper 1.2 g / kg - garlic 1, 2 - 1.5 g / kg - pig intestines - peklosl 18-22g/kg gordmans Miso cut into the ankle after the classification and the nitrite dry at approximately 6 degrees for 48 hours. Then miso class II crumbles on 10mm sieve, and class III in a sieve 3mm. Miso class III disintegrate after grinding food processor with 4% ice or cold water. Added during grinding spices and stuffing temperature will not exceed gordmans above 15 degrees. Mix both types of meat. Strictly Filling the intestines, odkrcajc bars odugoci ok . 25-30cm. 2h hang on to seat at room temp. It burns in water at a temperature of approximately 75 degrees about 25-30min to the achievements inside temperature of about 70 degrees. Cooled in cold water for 5-10 min. After drying the surface of the smoke gracefully temp 30-40 degrees about 8-12h for achievements gordmans jasnobrzowej color. We go to the temp below 10 degrees. Kiebasa to lean, hard. Efficiency of about 80%.
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