How to make meat products

November is the time for slaughter pigs , whatever it may be cured products prepared al home, your own. In this and subsequent posts I 'll try that from our own experience and that of friends make a useful guide for preparation: sausage, bacon , hangers, sausage, headcheese , liverwurst , bacon and ham of pork and other meat.

To the meat for a long time used to feed must be preserved , is used for the preservation : cold, chemical , and thermal means . Hygienic conditions in the processing and preparation of dried meat products must be perfect , because these conditions reduce the amount of harmful bacteria that reduce the time the sustainability of these products.

The most important part of the acquisition of meat. If you have a self-produced meat does not have this problem , but if not , make sure that the meat is fresh not frozen. Best meat old animals because it contains less moisture than products will lose weight during the drying process . When using the self- production of meat do the same day after slaughter , to make sausages and other products in the following , provided that the fresh meat to stand in a cool place.

How to make wine

Maybe you have your own vineyard, then you just have to pluck it when the grapes, if you do, buy it. The end of September and beginning of October is the best time of the grape is ripe, it has the required amount of sugar and acid in wine quality. Grapes are buying in markets, advertising or directly from growers, remember you are looking for a wine varieties and the most popular are: Italian Riesling, Riesling, Chardonnay, Cabernet Sauvignon, Merlot ... There is another way and that is to buy ready-made grape juice from whose quality depends on the quality of wine produced.

Bamboozle you in two ways. Old-fashioned way or trampling grapes presses, crushers simple does not separate the stem and separate the more expensive the better the quality of the wine. Now we need to squeeze and you do not have, so you lose a large amount beyond that. wines. For juicing improvise or get a real press.

After crushing the contents squeezed pulp pouring in court optimum size and add sulfur dioxide than 100 litters 10 grams, stir. Leaving the general to accumulate a minimum of 24 hours. After that period decant precipitated wider with new sediment in court as the optimal volume.

Now add the wine yeast, which can be bought in most agricultural pharmacies can without it. The Court provided close to the hose that will perform to release sulfur dioxide into the court with water. This process takes 25 to 30 days, you will see a wider calmed, have wine.

Now decant wine in an old pan leaving residue. We have wine, though young and wild, you can use it if you want better quality, then more must be stated that feeds into what is called the care of wine came that maybe some other time. Cheers.

How sour cabbage

Sour cabbage is an excellent source of vitamins and nutrients during the winter months , I cabbage contains a variety of nutritional and medicinal ingredients such as cellulose, tartronske acid hidrosulubni vitamins, vitamin C , vitamin A , calcium, protein , chlorophyll , and a certain percentage of iron . The process of pickling cabbage , have been shown to increase the nutritional properties of cabbage . How pickled cabbage later in this text.

Recipe for Sauerkraut

The acquisition of cabbage head in early November , not before . The best " Futoski cabbage " when he says futoški cabbage refers to the variety of cabbage and not in place of cultivation , but it is easiest to find in Futogu . The leaves are green heads with poorly pronounced innervation which is the main advantage Futoski cabbage retains the softness and charm can be easily bent.

When did you get the cabbage , put it in a barrel , the base recipe for sauerkraut is 3% salt to the volume of the barrel, how hard cabbage does not matter . So the easiest way to dissolve in water before filling , so it will be evenly distributed . Water is poured almost to the top , then put the pressing (stone or plastic pressing device for pickling cabbage , it is available in all plastikarama ) . Bure must stand on a constant temperature every five days decant the liquid from the bottom and dressing up, you can pretakati through a tap , if you do not have the hose like decanting wine.