Corporation - Description - 2013-01-21 22:55:10 - Live Ticker

2013-01-21

Description

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 +Traditional Boerewors
 +# 1 kg beef.
 +# 1 kg mutton.
 +# 1 kg veal or lean pork.
 +(maybe easier to just use 2kg pork, 1kg beef)
 +# 500 gr spek (firm pork fat from under the skin).
 +# 25 ml salt.
 +# 5 ml ground black pepper.
 +# 15 ml corriander, singed and ground
 +# 1 ml ground cloves.
 +# 2 ml nutmeg powder.
 +# 125 ml brown vinegar.
 +# 25 ml brandy (optional).
 +# 25 ml masala (optional).
 +# 200 gr wide sausage casings.
 +
 +# Cube all meat and spek.
 +# Mix together thoroughly and mince coarsely.
 +# Place meat in large bowl.
 +# Add all dry spices, vinegar and brandy (if used).
 +# Mix together lightly with a two pronged fork.
 +# Place in fridge for +/- 2 hours to blend flavours.
 +# Soak casings in water during this period.
-Traditional Boerewors<br># 1 kg beef.<br># 1 kg mutton.<br># 1 kg veal or lean pork.<br>(maybe easier to just use 2kg pork, 1kg beef)<br># 500 gr spek (firm pork fat from under the skin).<br># 25 ml salt.<br># 5 ml ground black pepper.<br># 15 ml corriander, singed and ground<br># 1 ml ground cloves.<br># 2 ml nutmeg powder.<br># 125 ml brown vinegar.<br># 25 ml brandy (optional).<br># 25 ml masala (optional).<br># 200 gr wide sausage casings.<br><br># Cube all meat and spek.<br># Mix together thoroughly and mince coarsely.<br># Place meat in large bowl.<br># Add all dry spices, vinegar and brandy (if used).<br># Mix together lightly with a two pronged fork.<br># Place in fridge for +/- 2 hours to blend flavours.<br># Soak casings in water during this period.<br># Fit casings to sausage maker and fill with mixture.<br># Do not over- or under fill<br><br>Recruitin, sorta:+# Fit casings to sausage maker and fill with mixture.
 +# Do not over- or under fill
 +
 +Recruitin, sorta:

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Resources 2013-01-21 22:55:10 Corporation Description
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