Swiss recipes

[wheels]

I don't mind hosting them if Griseldas OK with that.

Phil

[Griselda]

No, please do! Great if they work for you all!

Sorry for late reply, but working like mad at Uni.

Regards
Griselda

I don't mind hosting them if Griseldas OK with that.

Phil

[wheels]

The link to the documents in Griselda's initial post should now work.

Phil

[Zulululu]

My English vocabulary has now increased by some very useful words

Griselda I hope they were four letter words like "hard" and "work" thanks again.

[carlmd]

Hello Griselda!

Thanks for the very useful information on Swiss sausages.
I found out that a key ingredient is "sausage bacon". May I
know what sausage bacon actually is? It doesnt appear on my
web research.
Thanks a million!

CarlMD

[wheels]

There's some info here:

viewtopic.php?f=10&t=3839&start=15

HTH

Phil

[ped]

Phil/Anyone!, this info is very interesting, do you think that those recipes that don't have table salt added but have 'curing salt nitrite' added, is the curing salt that is used in Europe which is called Polkasalz and not what we use which is cure#1 ?

[wheels]

Hi Ped, yes i think that it would be the 0.6% nitrite salt that is common all around mainland Europe. Anything else at 19gm per kg (for example) would be far too much nitrite.

HTH

Phil

[ped]

Thanks Phil thought as much.