Recipes with Nitrite salt

Smoked Turkey Breast

Cut the Turkey Breast into 3 equal pieces Bind string in for mounting Be in the brine for 2 days and then hanged for draining overnight Then, in the smoking oven and smoke in 2 days = 10-12 hours per 24-hour at max 20-25 degrees

Salami

Knead the mass well and add Packed which is cut into very small cubes the whole pressing should be approximately ½-1 hour Then filled it in natural or artificial intestines and stopped really well. Must then be placed in brine in a 24-3-4 The brine. 5 l. wa

Sausage of Rådyrkød

The scrawny meat mincing through a 4 mm. hulskive, mixed with packed and together with it run through the hakkeren with a 8 mm. hulskive, salt and spices are mixed in the forcemeat and it kneaded well together. Stopped in a 60 mm. art bowel, then hung for matu

Christiansø herring

Herring fillets in vinegar and water is added (pulls cold for about 12 hours) Herrings drained and be layered in a jar, spice mixture sprinkled between the layers. The herrings are pulling in 7 days or more, get better the longer they stand.

Hunting sausage

Beef cooked approx. 1 hour, cut into small pieces, pork and lard chopped through a 4 mm. hulskive, the frozen beans in boiling water about 1 min. All ingredients mix well together, knead for they bind together well, stopped in a boiling bowel and cook about 1

Variation of poussin

Hull, bones and trimmings from the carving of poussinerne. 500 g of vegetables for example, leeks, celery, carrots, onion and persillerodkrydderier (whole pepper, Bay leaves, salt and top from parsley root) Garnish: flat-leaf parsley Approach Poussinern