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 Post subject: PRAAKSOUT?
PostPosted: Wed Nov 07, 2018 11:45 am 
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Wat is dit?
Miskien ken ek die engelse naam? :-[

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 Post subject: Re: PRAAKSOUT?
PostPosted: Wed Nov 07, 2018 12:00 pm 
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Dalk Prague powder wat jy in russians en salami gooi??? ook genoem pienk sout.


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 Post subject: Re: PRAAKSOUT?
PostPosted: Wed Nov 07, 2018 12:05 pm 
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Dit kan wees want dit kom voor in afrikaanse Russian en Cabanosi resepte.

Baie Dankie. Ek luister maar verder.

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 Post subject: Re: PRAAKSOUT?
PostPosted: Wed Nov 07, 2018 12:06 pm 
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airhunter wrote:
Dit kan wees want dit kom voor in afrikaanse Russian en Cabanosi resepte.

Baie Dankie. Ek luister maar verder.


Doodreg
Crown National se Russian Cooked Salami Spesery pak
http://lekkerreseptevirdiejongergeslag. ... nossi.html

Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing. One of the most popular curing salts, Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations.

Insta Cure #1 AKA Prague Powder # 1 AKA "pink salt" contains table salt, sodium nitrite and dye. Insta Cure #2 AKA Prague Powder #2 AKA "pink salt" contains table salt, sodium nitrite, sodium nitrate and dye. In the meat industry, pink salt is the common term for Prague powder.

EK sien die afrikaanse woord is 'praag sout'

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Last edited by FHM on Wed Nov 07, 2018 12:18 pm, edited 1 time in total.

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 Post subject: Re: PRAAKSOUT?
PostPosted: Wed Nov 07, 2018 12:14 pm 
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Jy kry dit binne in die pak spice, dit is gewoonlik apart verpak in ‘n klein plastiek pakkie. Indien jy jou eie speserye meng kan jy Prague powder by Crown self koop, jy kry 2 soorte: Praque powder en dan Praque powder NN. Die gewone powder is meer geskik vir ongekookte salamis en Chorizo wors wat paar weke moet hang en uitdroog. Die NN een gebruik jy in produkte wat jy gaan rook en dan gaarmaak, bv russians etc wat jy gaarmaak en nie “rou” eet nie. Hoop dit help, ek gaan Saterdag salami maak kurses bywoon dan sal ek meer prakties ondervinding hê!


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 Post subject: Re: PRAAKSOUT?
PostPosted: Wed Nov 07, 2018 12:21 pm 
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Dankie. Ek dink ek het hom

6.25% sodium nitrite ( salpeter as ek dit reg het)
93.75% sodium chloride (tafelsout)


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 Post subject: Re: PRAAKSOUT?
PostPosted: Wed Nov 07, 2018 12:27 pm 
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Jy moet net pasop die vinnige een waar jy produk gaarmaak bevat nitrite en die een wat langer cure bevat nitrate wat oor tyd in produk verander na nitrite. Dit is hoekom ek eers kurses wil gaan doen voor ek “rou” salami begin maak want botulism vergiftiging in vleis is lewens gevaarlik.


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 Post subject: Re: PRAAKSOUT?
PostPosted: Wed Nov 07, 2018 12:28 pm 
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Onthou net dit is giftig in groot hoeveelhede, so ek glo in klein hoeveelhede gaan dit jou net stadiger doodmaak ;)

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 Post subject: Re: PRAAKSOUT?
PostPosted: Wed Nov 07, 2018 12:32 pm 
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Dankie JJV

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 Post subject: Re: PRAAKSOUT?
PostPosted: Wed Nov 07, 2018 12:34 pm 
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Carl wrote:
Onthou net dit is giftig in groot hoeveelhede, so ek glo in klein hoeveelhede gaan dit jou net stadiger doodmaak ;)


Dit is mos die lekker goed in die lewe wat doodmaak :laugh: Bacon, salami, ...........

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 Post subject: Re: PRAAKSOUT?
PostPosted: Wed Nov 07, 2018 12:52 pm 
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JJV wrote:
Jy moet net pasop die vinnige een waar jy produk gaarmaak bevat nitrite en die een wat langer cure bevat nitrate wat oor tyd in produk verander na nitrite. Dit is hoekom ek eers kurses wil gaan doen voor ek “rou” salami begin maak want botulism vergiftiging in vleis is lewens gevaarlik.


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JJV

Botulism.
Net vir interesantheid. Het jy al gehoor of lees dat biltong en droëwors minder gevaar inhou as sê salamis ens?
Dit is nogal scary as mens die goed begin oplees.
Lyk of die antwoord lê in suur bv. asyn, suurlemoensap ens.

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 Post subject: Re: PRAAKSOUT?
PostPosted: Wed Nov 07, 2018 2:29 pm 
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Hallo
Jip ek het vir paar jaar blikkieskos gemaak en nogals bietjie geleer van hierdie goed, ek is skrikkerig vir vleis, die sout en asyn en lae temperatuur doen meeste vd tyd die ding vir biltong en droeewors, die probleem kom as jy die goed gaan berook, dan is die produk geneig om te warm te word, dan tref jy die optimum temp vir daai bakteriee om te vermeerder, dis dan wanneer jy die nitrites en nitrates moet byvoeg juis om die produk sy rooi kleur te gee maar ook om die bakteriee dood te maak of om te keer dat hul onbeheersd vermeerder. Het jy geweet dat bakebeans dodellik kan wees sonder dat jy dit gaan agterkom? Daai bakteriee maak nie gas dat die blik gaan opblaas as hy sleg is nie....
So met salami maak as jy hom nie gaan kook nie moet jy ook weet wat jy doen anders kan dit vir jou en almal wat daarvan eet baie sleg uitdraai.


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 Post subject: Re: PRAAKSOUT?
PostPosted: Wed Nov 07, 2018 2:40 pm 
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Wow. Dankie.
Nie so straight forward nie nè

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 Post subject: Re: PRAAKSOUT?
PostPosted: Wed Nov 07, 2018 2:49 pm 
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JJV wrote:
... Het jy geweet dat bakebeans dodellik kan wees sonder dat jy dit gaan agterkom? Daai bakteriee maak nie gas dat die blik gaan opblaas as hy sleg is nie....
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JJV nou verklaar jy mooi oor hoekom bakedbeans mens so "gasvry" of is dit nou "windgat" maak.. Hy maak die gas nadat hy uit die blik en in jou maag is >:D ++>: :laugh:


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 Post subject: Re: PRAAKSOUT?
PostPosted: Thu Nov 08, 2018 5:45 pm 
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Die tannie gaan kla by die baked bean fabriek.
"As ek julle produk eet, breek ek gedurig winde op!"
Jong mannetjie belowe om saak te ondersoek. Hy kom terug na 'n wyle.
"Tannie, ons het die fout gekry! Daai batch was onderstebo verpak!"


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 Post subject: Re: PRAAKSOUT?
PostPosted: Fri Nov 09, 2018 7:00 am 
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THOMAST wrote:
Die tannie gaan kla by die baked bean fabriek.
"As ek julle produk eet, breek ek gedurig winde op!"
Jong mannetjie belowe om saak te ondersoek. Hy kom terug na 'n wyle.
"Tannie, ons het die fout gekry! Daai batch was onderstebo verpak!"


++>: ++>: ++>:

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