Smoking is the saturation components of wood smoke meat, removal of water and causing changes in proteins, so that the meat is unfit for consumption without further culinary. Smoked meat changes its color, taste and smell. On its surface-dried rind is formed, making it difficult to access deeper layers of microorganisms and providing the meat succulent. Smoked products are becoming resistant to rancidity processes. Smoke wędzarniczy get burning pieces of wood and sawdust with limited air. Depending on the temperature and duration of smoke smoking smoking distinguish between hot and cold smoking. There are many "schools" of smoking differ substantially preparation of meat, the length of the various phases of smoking, temperature, etc.
Wood
Used for smoking wood from deciduous trees smoldering, bark, mostly beech, with hornbeam, elm, hornbeam, oak, acacia, plum, apple, pear and maple. As a last resort, you can also use readily available alder. Type of wood used affects the color of the product, especially smoked fish. Pear giving color to red, acacia and alder - lemon, lime, beech, ash and maple - golden-yellow, oak - brown. Wood of conifers do not apply because the resin is suitable wędzonkom burning turpentine flavor and makes the meat sticks to soot. The exception is the juniper, which however should be used in moderation. Kindles the fire wood, sawdust and are used to thicken the smoke.Smoking fish
I have given the smoking rules, should not be treated as strictly applicable, since they are dependent on a particular smoker, type and size of the raw material for smoking, wood, weather conditions, and even taste preferences. Suitable for smoking as oily fish, and lean. They can smoke in their entirety, as the carcasses without heads after sfiletowaniu or rings. Sometimes apply the rule: so many hours of smoking hot as kg fish weighs. All other provisions should be seen as useful only at the beginning and adjust them as scooping experience.Fish smoking hot
Hot-smoked fish at high temperatures, ie 90 ° C. Hot-smoked fish products are relatively short-term, low-saturated components of smoke, a few brief consistency meat mass. The whole process includes salting or brine, drying, smoking, and proper heat treatment. Sprawione fish is washed to remove residual blood, then soaked for 30 minutes in the brine, eg at a concentration of 1 cup of salt per 5 liters of water. Then for 2-4 hours to conserve fish in a solution having a concentration such as 4 cups of salt per 5 liters of water with 2 cups of sugar and allspice and bay leaves. Once removed from the solution and rinsing the fish are dried by hanging them in a shady, ventilated place until you see the thin shiny crust. It takes several hours. If the fish is not the dry well, there will be a cure but to cook. After obsuszeniu smoked fish shall be competent. The first stage is drying for 30-40 min at 50 ° C. For the first 10 minutes add a little juniper into the furnace so that the flame was a bit sharper. Stage II - we smoke from 1-3 hours (at 55-60 ° C every 15 minutes looking for fish, or too not melt) and III - only for 20 min at 60-90 ° C (for the last 10 minutes again, add juniper to the hearth). Hot smoked most piklingi, sprats, eels, flatfish and freshwater fish. Properly smoked fish hot meat are tender, firm and juicy, the skin becomes golden color or light brown, is dry and clean, a smoky smell and salty taste.Cold smoking fish
Cold smoking is done at 30-33 ° C and lasts from one to several days. We get a lot more durable product than in smoking hot (besides the cold smoking, the longer the product more stable.) Sprawione fish to remove any blood soaked for 30 minutes in a brine solution of 1 cup salt 5 liters of water, rinsed and subjected to salinity. Salinity is the exact obtoczeniu each fish with salt and then laying the layers in a box, przesypując individual layers of coarse salt generously. Salinity fillets lasts 6 hours and the big fish in a total of 12 hours to even several days. Salting meets here a factor conducive to maturation of the meat before smoking. After removing and rinsing with salt fish, dried by hanging them in a shady, ventilated place until you see the thin shiny crust. It takes several hours. If the fish is not the dry well, not uwędzi properly. After the surrender smoked fish obsuszeniu competent. The first stage is called. drying of the temperature of 30-33 ° C avoiding the thick smoke, lasting from 12 to 24 hours, depending on whether the smoking process is planned for 1 or more nights. In the second stage, you can now use thicker, but cool smoke, Smoking chambers 2-3 times a day for several days with long pauses. Cold-smoked salmon often, trout, big trout and flaps of herring. We receive product aromatic, with strict consistency and high durability. Properly smoked fish should be golden color, golden brown or brown with a sheen. The meat color: cream to gray, cohesive meat tissue, firm, juicy. In fish, lean meat tissue should be slightly fibrous and łupliwa.Storage of smoked fish
After smoking the fish for some time is left in a ventilated area, and then wrapped individually in parchment paper (breakfast). Smoked fish stored in dry, clean and cool temperature of 2-10 ° C. Shelf-life cold-smoked fish is 10 days in summer and 1 month in winter, for hot smoked fish four days in summer and 8 days in winter. Fish stored too long or improperly moldy (green, yellow and black raids). Smoked fish is distinguished by the smell of rotting meat and the red color of the spine is not suitable for consumption.Recipes for smoked fishSmoked eel
The eel skin rubbed coarse salt, adding water a few times, rinsing mucus, repeat this operation several times - until the complete removal of mucus. Rinse the fish several times, dry and disembowel. Proceed as in the recipe for smoked fish, hot, with the following remarks: eel on a hook attached with a rope wędzarniczym (Loops), Part the edges of the abdominal cavity putting a stick in the first phase of drying hard to make a fire - until the fish stiffness . Smoke about 3 hours.Smoking meat
I have given the smoking rules, should not be treated as strictly applicable, since they are dependent on a particular smoker, type and size of the raw material for smoking, wood, weather conditions, and even taste preferences. All recipes must be treated as indicative only useful at the beginning, requiring correction, as far as scooping experience.Smoking Hot Meat
Smoking hot meats, used primarily in smoking sausages, it is a smoking process using a temperature of from 25 to 45 ° C. In the first phase (about 40 min), dried over smoked only, followed by a proper smoking in dense smoke, which takes about 1.5 hours. and finally, briefly, for 10-20 minutes should be podpiekanie of hot smoke. Hot smoke smoked products are designed for relatively rapid consumption.Smoking Cold meats
Cold smoking takes place in the smoke at a temperature of 16-22 ° C and must last a lot longer than smoking hot. For cold smoking is best suited chimney smoke, which are smoked 2-3 times a day fumigation with fairly long pauses. Cold smoking time depends on the thickness of portions of meat and takes about 14-16 days. Smoked last longer and tastier than in smoking hot.Recipes for smoked meat and sausageStefan Sausage
Ingredients: about 15 kg of meat of wild boar boneless, 2 kg of raw pork bacon fat, 2 kg of boneless beef, 40 m casings for sausages, salt, heaped teaspoon of saltpetre, 2 bags of pepper, 2 bags of white mustard, 2 bags of marjoram, 3 large garlic bulbs. Method: The meat of wild boar and pork, cut into thick cubes, add salt (about 1 cup), nitrate (1 heaped teaspoon), mix thoroughly and leave covered until the next day in a cool place to achieve the right color. Beef, ground to a fine sieve and add boiled and cooled water as much as the meat absorbs. Also, leave the next day to "glue let go." Soak casings gut if they were preserved in salt.The next day all the venison and pork pass through a coarse sieve grinder, add the ground beef, garlic przeciśnięty by Prague and all the spices. Knead with hands firmly and accurately, as necessary to replace the more salt and pepper. Do not regret the sophistication of forces for the proper raw material, because it has a great impact on subsequent quality of the sausage. Do not add water.Ne manual razor to put end to grinding sausage (funnel). Pull the funnel portion rinsed casings at least one double Petko sausage. By turning the crank casing filled with razor ground meat, while sliding the sausage funnel forming and separating them from each other by turning every 25-30 cm. Every 4 sausages cut and bind the tip. Such Petko consisting of four sections will later be convenient to the suspension.Sausage filled immediately put up on poles in a ventilated and cool place in such a way as to not touch each other. Obsuszanie should last no less than 1 and not more than 2 nights. Thus prepared sausage can be used for smoking, or eat as a white, after sparzeniu.The method of smoking: smoke in the hot smoke 3-4 hours. The heated wędzarce hang sausages in order to ensure the free movement of smoke and that is not touched. For the first half-hour drop off some wood to raise the temperature (not too much!). Then add just sawdust. The temperature in the smoking chamber should be such that it can at the door (cover) put his hand without burning up. If the sausage will be too smelt - reduce the temperature or reduce smoking.Yes smoked sausage will have a beautiful, golden-brown color. Stored in a dry, cool pantry will keep fresh for at least 2 months and requires no scalding. In the absence of adequate pantry, you can sausage, cut into 10 cm lengths and place upright in jars Weck, then pour melted lard.Colleagues who are concerned about your cholesterol and calorie counting to the nearest supermarket refer, where they can easily acquire plenty of lean chicken sausage seasoned with fishmeal.Wild boar ham
Ingredients: wild boar ham with about 5 kg of mortar Ingredients: 20 grams of salt, 1 g of nitrate, a few grains of pepper, allspice and juniper berries, 1 g of coriander, a few cloves and bay leaves, heaped tablespoon of sugar (sugar in the summer not to give) , 5 cloves of garlic. Preparation: Wash the ham, half of the crushed spices, salt and nitrate in meat rub. Lay the ham tightly rubbed in stoneware (or intact enamel) bowl, cover with a clean timber and sparzonym a crown, ordered (preferably with a weight) and leave at room temperature for 2 days. Boil 2.5 liters of water with the remaining half of the spices and saltpeter, cool and evenly inject the meat with a syringe, with particular care in the vicinity of bone. Pour the rest of the drained meat and transfer them to a cool (+4 to +8 ° C) room. Pickle 3-4 weeks, turning the meat every 2 days. At that time reflected the meat several times, turning them on all sides. Zapeklowaną ham rinse and soak in water for several hours. The method of smoking: obsuszyć ham for 1 day and then stay for smoking. Smoke in the smoke of 32-40 ° C for 3 days, 2 times daily after 2 hours. At the beginning and end of smoking to the hearth to add a little juniper.Home of wild boar sausage
Ingredients: 3 kg of wild boar shoulder, boneless, 2 kg pork shoulder or pork, 50 grams fat, salt, pepper, a large head of garlic, 5 grains of juniper, casings (intestines). Method: All meat cut into small cubes, bacon into thin bars. Bacon, cut meat and mix with salt, saltpetre and spices, put into enamel bowl and leave in a cool place until the next day to skoloryzowało. Boil and cool glass of water, pour it into the meat, add the grated garlic and salt, and then all hands very tightly and accurately to form. Soaked and rinsed casings (intestines) filled with ground meat tightly, preventing formation of voids between the pieces of meat. The method of smoking: Rings sausages hang in a ventilated area for 1 day for obsuszenia. Smoke in the smoke about 30 ° C for 3 days, 2 times daily after 2 hours. At the beginning and end of smoking to the hearth to add a little juniper.Venison Sausage
Ingredients: 5 kg of deer meat without bones, 2.5 kg of raw pork bacon, 15 m casings for sausages, salt, 1 / 3 teaspoon of saltpeter, 0.5 bags of pepper, 0.5 bags of white mustard, 0.5 bags of marjoram, 1 large head of garlic. Method: The meat of venison and pork fat, cut into cubes, add salt (about 1 / 3 cup), nitrate, mix thoroughly and leave covered until the next day in a cool place to achieve the right color. Soak casings gut if they were preserved in salt.The next day all the venison and pork pass through a coarse sieve grinder, add half a cup of boiled and cooled water, garlic przeciśnięty by Prague and all the spices. Knead with hands firmly and accurately, as necessary to replace the more salt and pepper. Filling the sausages and smoking - just like the recipe for "Stefan sausage."Storage of meats smoked
Smoked meat, bacon and bacon should be stored in a dark, cool and airy pantry or basement. Individual pieces should be hung so that each piece was the free access of air and not to touch each other. Smoked sausage kept hanging on the stick. To cap not dry out excessively, you can spread with melted lard sausage (if you need before giving it to wash with hot water). The occurrence of mold on the surface of the meat should be scraped with a knife, a meat or even a pinch obsuszyć 1-2 days in the cold smoke. If the meat hanging in the pantry covered with paper, it is best that it was a dark paper, which must be podziurkować to ensure free access of air.Prepare casings
If we can not buy ready-made casings for sausage, we can prepare ourselves. We use the small intestine to be repeatedly rinsed in warm water, moving his hand along the intestine in order to squeeze the water with impurities. After rinsing with one hand should turn into the intestine (roll over to the other side), rinse and repeat several times. Washed intestine to dredge. Sludge is to combine the gut and little plank of wood scraping a blunt knife along the edge of the intestine until it becomes transparent. Wyszlamowane gut put into a container and pour cold water for a few hours. If we want to prepare a stock of shells for later use, you must drain the water, and then Transfer the abundant salt. Keep in enamel or glass dish in a cool dark place.Before use in the manufacture of sausage casings rinse carefully and, if long lay in salt, soaked in cold water.
Wood
Used for smoking wood from deciduous trees smoldering, bark, mostly beech, with hornbeam, elm, hornbeam, oak, acacia, plum, apple, pear and maple. As a last resort, you can also use readily available alder. Type of wood used affects the color of the product, especially smoked fish. Pear giving color to red, acacia and alder - lemon, lime, beech, ash and maple - golden-yellow, oak - brown. Wood of conifers do not apply because the resin is suitable wędzonkom burning turpentine flavor and makes the meat sticks to soot. The exception is the juniper, which however should be used in moderation. Kindles the fire wood, sawdust and are used to thicken the smoke.Smoking fish
I have given the smoking rules, should not be treated as strictly applicable, since they are dependent on a particular smoker, type and size of the raw material for smoking, wood, weather conditions, and even taste preferences. Suitable for smoking as oily fish, and lean. They can smoke in their entirety, as the carcasses without heads after sfiletowaniu or rings. Sometimes apply the rule: so many hours of smoking hot as kg fish weighs. All other provisions should be seen as useful only at the beginning and adjust them as scooping experience.Fish smoking hot
Hot-smoked fish at high temperatures, ie 90 ° C. Hot-smoked fish products are relatively short-term, low-saturated components of smoke, a few brief consistency meat mass. The whole process includes salting or brine, drying, smoking, and proper heat treatment. Sprawione fish is washed to remove residual blood, then soaked for 30 minutes in the brine, eg at a concentration of 1 cup of salt per 5 liters of water. Then for 2-4 hours to conserve fish in a solution having a concentration such as 4 cups of salt per 5 liters of water with 2 cups of sugar and allspice and bay leaves. Once removed from the solution and rinsing the fish are dried by hanging them in a shady, ventilated place until you see the thin shiny crust. It takes several hours. If the fish is not the dry well, there will be a cure but to cook. After obsuszeniu smoked fish shall be competent. The first stage is drying for 30-40 min at 50 ° C. For the first 10 minutes add a little juniper into the furnace so that the flame was a bit sharper. Stage II - we smoke from 1-3 hours (at 55-60 ° C every 15 minutes looking for fish, or too not melt) and III - only for 20 min at 60-90 ° C (for the last 10 minutes again, add juniper to the hearth). Hot smoked most piklingi, sprats, eels, flatfish and freshwater fish. Properly smoked fish hot meat are tender, firm and juicy, the skin becomes golden color or light brown, is dry and clean, a smoky smell and salty taste.Cold smoking fish
Cold smoking is done at 30-33 ° C and lasts from one to several days. We get a lot more durable product than in smoking hot (besides the cold smoking, the longer the product more stable.) Sprawione fish to remove any blood soaked for 30 minutes in a brine solution of 1 cup salt 5 liters of water, rinsed and subjected to salinity. Salinity is the exact obtoczeniu each fish with salt and then laying the layers in a box, przesypując individual layers of coarse salt generously. Salinity fillets lasts 6 hours and the big fish in a total of 12 hours to even several days. Salting meets here a factor conducive to maturation of the meat before smoking. After removing and rinsing with salt fish, dried by hanging them in a shady, ventilated place until you see the thin shiny crust. It takes several hours. If the fish is not the dry well, not uwędzi properly. After the surrender smoked fish obsuszeniu competent. The first stage is called. drying of the temperature of 30-33 ° C avoiding the thick smoke, lasting from 12 to 24 hours, depending on whether the smoking process is planned for 1 or more nights. In the second stage, you can now use thicker, but cool smoke, Smoking chambers 2-3 times a day for several days with long pauses. Cold-smoked salmon often, trout, big trout and flaps of herring. We receive product aromatic, with strict consistency and high durability. Properly smoked fish should be golden color, golden brown or brown with a sheen. The meat color: cream to gray, cohesive meat tissue, firm, juicy. In fish, lean meat tissue should be slightly fibrous and łupliwa.Storage of smoked fish
After smoking the fish for some time is left in a ventilated area, and then wrapped individually in parchment paper (breakfast). Smoked fish stored in dry, clean and cool temperature of 2-10 ° C. Shelf-life cold-smoked fish is 10 days in summer and 1 month in winter, for hot smoked fish four days in summer and 8 days in winter. Fish stored too long or improperly moldy (green, yellow and black raids). Smoked fish is distinguished by the smell of rotting meat and the red color of the spine is not suitable for consumption.Recipes for smoked fishSmoked eel
The eel skin rubbed coarse salt, adding water a few times, rinsing mucus, repeat this operation several times - until the complete removal of mucus. Rinse the fish several times, dry and disembowel. Proceed as in the recipe for smoked fish, hot, with the following remarks: eel on a hook attached with a rope wędzarniczym (Loops), Part the edges of the abdominal cavity putting a stick in the first phase of drying hard to make a fire - until the fish stiffness . Smoke about 3 hours.Smoking meat
I have given the smoking rules, should not be treated as strictly applicable, since they are dependent on a particular smoker, type and size of the raw material for smoking, wood, weather conditions, and even taste preferences. All recipes must be treated as indicative only useful at the beginning, requiring correction, as far as scooping experience.Smoking Hot Meat
Smoking hot meats, used primarily in smoking sausages, it is a smoking process using a temperature of from 25 to 45 ° C. In the first phase (about 40 min), dried over smoked only, followed by a proper smoking in dense smoke, which takes about 1.5 hours. and finally, briefly, for 10-20 minutes should be podpiekanie of hot smoke. Hot smoke smoked products are designed for relatively rapid consumption.Smoking Cold meats
Cold smoking takes place in the smoke at a temperature of 16-22 ° C and must last a lot longer than smoking hot. For cold smoking is best suited chimney smoke, which are smoked 2-3 times a day fumigation with fairly long pauses. Cold smoking time depends on the thickness of portions of meat and takes about 14-16 days. Smoked last longer and tastier than in smoking hot.Recipes for smoked meat and sausageStefan Sausage
Ingredients: about 15 kg of meat of wild boar boneless, 2 kg of raw pork bacon fat, 2 kg of boneless beef, 40 m casings for sausages, salt, heaped teaspoon of saltpetre, 2 bags of pepper, 2 bags of white mustard, 2 bags of marjoram, 3 large garlic bulbs. Method: The meat of wild boar and pork, cut into thick cubes, add salt (about 1 cup), nitrate (1 heaped teaspoon), mix thoroughly and leave covered until the next day in a cool place to achieve the right color. Beef, ground to a fine sieve and add boiled and cooled water as much as the meat absorbs. Also, leave the next day to "glue let go." Soak casings gut if they were preserved in salt.The next day all the venison and pork pass through a coarse sieve grinder, add the ground beef, garlic przeciśnięty by Prague and all the spices. Knead with hands firmly and accurately, as necessary to replace the more salt and pepper. Do not regret the sophistication of forces for the proper raw material, because it has a great impact on subsequent quality of the sausage. Do not add water.Ne manual razor to put end to grinding sausage (funnel). Pull the funnel portion rinsed casings at least one double Petko sausage. By turning the crank casing filled with razor ground meat, while sliding the sausage funnel forming and separating them from each other by turning every 25-30 cm. Every 4 sausages cut and bind the tip. Such Petko consisting of four sections will later be convenient to the suspension.Sausage filled immediately put up on poles in a ventilated and cool place in such a way as to not touch each other. Obsuszanie should last no less than 1 and not more than 2 nights. Thus prepared sausage can be used for smoking, or eat as a white, after sparzeniu.The method of smoking: smoke in the hot smoke 3-4 hours. The heated wędzarce hang sausages in order to ensure the free movement of smoke and that is not touched. For the first half-hour drop off some wood to raise the temperature (not too much!). Then add just sawdust. The temperature in the smoking chamber should be such that it can at the door (cover) put his hand without burning up. If the sausage will be too smelt - reduce the temperature or reduce smoking.Yes smoked sausage will have a beautiful, golden-brown color. Stored in a dry, cool pantry will keep fresh for at least 2 months and requires no scalding. In the absence of adequate pantry, you can sausage, cut into 10 cm lengths and place upright in jars Weck, then pour melted lard.Colleagues who are concerned about your cholesterol and calorie counting to the nearest supermarket refer, where they can easily acquire plenty of lean chicken sausage seasoned with fishmeal.Wild boar ham
Ingredients: wild boar ham with about 5 kg of mortar Ingredients: 20 grams of salt, 1 g of nitrate, a few grains of pepper, allspice and juniper berries, 1 g of coriander, a few cloves and bay leaves, heaped tablespoon of sugar (sugar in the summer not to give) , 5 cloves of garlic. Preparation: Wash the ham, half of the crushed spices, salt and nitrate in meat rub. Lay the ham tightly rubbed in stoneware (or intact enamel) bowl, cover with a clean timber and sparzonym a crown, ordered (preferably with a weight) and leave at room temperature for 2 days. Boil 2.5 liters of water with the remaining half of the spices and saltpeter, cool and evenly inject the meat with a syringe, with particular care in the vicinity of bone. Pour the rest of the drained meat and transfer them to a cool (+4 to +8 ° C) room. Pickle 3-4 weeks, turning the meat every 2 days. At that time reflected the meat several times, turning them on all sides. Zapeklowaną ham rinse and soak in water for several hours. The method of smoking: obsuszyć ham for 1 day and then stay for smoking. Smoke in the smoke of 32-40 ° C for 3 days, 2 times daily after 2 hours. At the beginning and end of smoking to the hearth to add a little juniper.Home of wild boar sausage
Ingredients: 3 kg of wild boar shoulder, boneless, 2 kg pork shoulder or pork, 50 grams fat, salt, pepper, a large head of garlic, 5 grains of juniper, casings (intestines). Method: All meat cut into small cubes, bacon into thin bars. Bacon, cut meat and mix with salt, saltpetre and spices, put into enamel bowl and leave in a cool place until the next day to skoloryzowało. Boil and cool glass of water, pour it into the meat, add the grated garlic and salt, and then all hands very tightly and accurately to form. Soaked and rinsed casings (intestines) filled with ground meat tightly, preventing formation of voids between the pieces of meat. The method of smoking: Rings sausages hang in a ventilated area for 1 day for obsuszenia. Smoke in the smoke about 30 ° C for 3 days, 2 times daily after 2 hours. At the beginning and end of smoking to the hearth to add a little juniper.Venison Sausage
Ingredients: 5 kg of deer meat without bones, 2.5 kg of raw pork bacon, 15 m casings for sausages, salt, 1 / 3 teaspoon of saltpeter, 0.5 bags of pepper, 0.5 bags of white mustard, 0.5 bags of marjoram, 1 large head of garlic. Method: The meat of venison and pork fat, cut into cubes, add salt (about 1 / 3 cup), nitrate, mix thoroughly and leave covered until the next day in a cool place to achieve the right color. Soak casings gut if they were preserved in salt.The next day all the venison and pork pass through a coarse sieve grinder, add half a cup of boiled and cooled water, garlic przeciśnięty by Prague and all the spices. Knead with hands firmly and accurately, as necessary to replace the more salt and pepper. Filling the sausages and smoking - just like the recipe for "Stefan sausage."Storage of meats smoked
Smoked meat, bacon and bacon should be stored in a dark, cool and airy pantry or basement. Individual pieces should be hung so that each piece was the free access of air and not to touch each other. Smoked sausage kept hanging on the stick. To cap not dry out excessively, you can spread with melted lard sausage (if you need before giving it to wash with hot water). The occurrence of mold on the surface of the meat should be scraped with a knife, a meat or even a pinch obsuszyć 1-2 days in the cold smoke. If the meat hanging in the pantry covered with paper, it is best that it was a dark paper, which must be podziurkować to ensure free access of air.Prepare casings
If we can not buy ready-made casings for sausage, we can prepare ourselves. We use the small intestine to be repeatedly rinsed in warm water, moving his hand along the intestine in order to squeeze the water with impurities. After rinsing with one hand should turn into the intestine (roll over to the other side), rinse and repeat several times. Washed intestine to dredge. Sludge is to combine the gut and little plank of wood scraping a blunt knife along the edge of the intestine until it becomes transparent. Wyszlamowane gut put into a container and pour cold water for a few hours. If we want to prepare a stock of shells for later use, you must drain the water, and then Transfer the abundant salt. Keep in enamel or glass dish in a cool dark place.Before use in the manufacture of sausage casings rinse carefully and, if long lay in salt, soaked in cold water.
