In 1945 Polish meat products were standardized, using traditional time-proven recipes. This edition contains carefully compiled government recipes that were used by Polish meat plants between 1950-1990.... 1.1 1/5 1 kg 0.08 2.5 1/2 European regulations for sausages permit 150 ppm of nitrite to be added into ground meat. ... Before nitrate can release nitrite (the real curing agent) it has to react with bacteria that have to be present in solution.
|Title||:||Polish Sausages, Authentic Recipes and Instructions|
|Author||:||Stanley Marianski, Adam Marianski, Miroslaw Gebarowski|
|Publisher||:||Bookmagic LLC - 2009|