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A smoked sausage primer: Klobása Údené |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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Posted: 13 November 2012 at 07:44 |
From HOSER @ FOTW:
Edited by TasunkaWitko |
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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RobertMT
.416 Rigby Joined: 12 March 2008 Location: United States Status: Offline Points: 4413 |
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"This is a basic smoked sausage and that means there is cure in it..Insta-cure #1 aka Prague powder..pink salt (sodium nitrite and salt) which is used at a rate of 1 tsp per pound of ground meat. " This is corrected later, in instructions, to proper amount, one level teaspoon to five pounds meat. Maybe an edit here, would be a good idea. I might have missed it, but I didn't find spice quantities listed? |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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made the correction - thanks! i'll get the amounts of the spices etc. and post them sometime within the next day - by all accounts, this is truly good stuff! |
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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TasunkaWitko
Administrator aka The Gipper Joined: 10 June 2003 Location: Chinook Montana Status: Offline Points: 14749 |
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Robert - here's the link to the recipe for this Slovak sausage, with amounts etc. http://www.slovakcooking.com/2010/recipes/sausages/ Be sure to read it through twice, as you will probably miss a few things the first time, the same way I did! The amounts are listed in the picture sequence. The original recipe doesn't use a cure, so go ahead and use the cure you prefer, adjusting for salt if necessary. I really like this, because it's truly a Slovak recipe, it's definitely a family recipe and it reminds me of when we would visit my wife's grandmother, who emigrated to Montana from Slovakia around 1919. |
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TasunkaWitko - Chinook, Montana
Helfen, Wehren, Heilen Die Wahrheit wird euch frei machen |
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