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  1. pongo

    this time I may loose some friends...

    [if gte mso 9]><xml> <o:DocumentProperties> <o:Author>Miroslaw Stanuszek</o:Author> <o:Version>9.2720</o:Version> </o:DocumentProperties></xml><![endif] But my message is real important for so many devoted home cooks and apprentice meat cure experts - I have to do it! How do you follow a...
  2. pongo

    Bündnerfleisch and Appenzeller Mostbröckli - Home made!

    Bündnerfleisch: This is a very popular Swiss meat specialty, a almost secret tradition that goes back to the Middle Ages. Choice cuts of beef are cured in small villages in the beautiful Swiss mountains and hung up to dry in the air until an edible mold forms on the drying meat to give them a...
  3. pongo

    Mountain cured & cold smoked Beef Eye of Round

    [if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:DoNotOptimizeForBrowser/> </w:WordDocument></xml><![endif] I use a conical burr grinder for the spices and process all spices and curing salt together at the correct weight. The roast was coated with Morton...
  4. pongo

    A friendly hello from South West Georgia...

    [if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:DoNotOptimizeForBrowser/> </w:WordDocument></xml><![endif] I grow up in the Swiss mountains in the North-East part of Switzerland, close to Germany and Austria (and just a hundred miles North of Italy). I...
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