Cevapcici

[Departing Contestant]

Denny O no she mixes it in first when it is raw and cold and let’s it sit

[salmonmaster]

Departing Contestant very interesting. I try to learn something new each day, and I just did.

[WVTim]

Departing Contestant we will have to try it. Does it work that way for anything else that you know of?

[zbigjeff]

Dave in AZ Your European locations/regions were spot on. I made these about 4-5 years ago and can’t find the recipe. But, my recollection parallels yours. I was told to make them like skinless breakfast sausages by using the stuffer and a pair of scissors while cutting them the length of the thumb. We had much fun by challenging both the cutter and the person placing the pieces. The cranker would stop after 20 or so and everyone would take a sip of pevo. You just made me smile by bringing up this gem. Thanks.

[Departing Contestant]

@wvotrfan well phosphates have many applications in our meatgistics pursuits

[Denny O]

Departing Contestant Jonathon
Then why not add a 1/4 teaspoon/pound of hamburger when I grind 30 pounds or so during the winter for my stash for the year?

[Departing Contestant]

Denny O the only honest answer is “I don’t know”
I know that phosphates react quickly with proteins and there is really no benefit to extended periods of exposure
I have to believe that any benefit is achieved in the 15 minutes. That is a good question, let me know next December

[zbigjeff]

Departing Contestant The baking soda trick is also new to me. I can now check off my mantra of learning one new thing a day. Thanks for enhancing the discussion.

[Departing Contestant]

zbigjeff thanks. Usually if I am good for anything it is as a bad example…465

[TexLaw]

I learned about the baking soda trick a while back from Cook’s Illustrated or America’s Test Kitchen (can’t recall if it was the TV show or magazine). It works, and it’s ridiculously easy to do.

[processhead]

Dave in AZ said in Cevapcici:

12% salt only, 0.2% black pepper, cayenne, paprika, baking soda, garlic and onion.

Dave, is that a typo on the salt content?
I’m not sure I can drink enough beer with a meal to counteract 12% salt.lol
Well maybe I could…

[Dave in AZ]

processhead lol whoops. 1.2%, will fix. But really, I kept ending up adding more garlic salt to pan while frying so… I actually like my gyro meat version of these a lot better, 1.8% salt or so. Thx!

[zbigjeff]

processhead Good catch processhead. Maybe, the maker is also a brewer or owns a tavern.

[mrobisr]

Dave in AZ Thanks for the idea, they sound wonderful.

[Denny O]

TexLaw said in Cevapcici:

I learned about the baking soda trick a while back from Cook’s Illustrated or America’s Test Kitchen (can’t recall if it was the TV show or magazine). It works, and it’s ridiculously easy to do.

I use the baking soda trick in my Ham n Bean Soup.
Denny O’s Ham and Bean Soup