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Hello All - New To The Forum and Have Some Questions - Curing Rullepoelse
When I was living in Denmark this was by far the best deli meat there. I left behind a lover, but didn't forget about this gem. -
Hello All - New To The Forum and Have Some Questions - Curing Rullepoelse
Thanks for the info, ill read through all of this in due time. -
Hello All - New To The Forum and Have Some Questions - Curing Rullepoelse
It averaged out as about 1 tbsp of pink salt per 16.5 cups of water. The meat is pink on the outside and a little darker on the inside. I want to try to do a wet brined and smoked ha Next. So, am I correct in assuming that the weight of meat dictates how much cure to be used? The salt and... -
Pennsylvania Smoker Here - New To The Forum
Hello all My name is Adam, 27 from PA. New to the forum here and have found some great information on this site. I am just getting into curing and smoking meats and know the forum drill of search before you ask. I really have enjoyed the diverse pages of this forum as there is a TON of... -
Hello All - New To The Forum and Have Some Questions - Curing Rullepoelse
Hello people. New to the forum here and want to learn some things about curing meat and such. I have read through some forums and found some great information here. I visited denmark and tried my hand at making rullepoelse because we cannot get it here, the translation is rolled sausage, or a...
