Talvi Posted October 13, 2016 Report post Posted October 13, 2016 (edited) pošto se nakotilo suviše kancerogenih tema o čajevima, cveću, kozmetici i kućnim papučama, evo i jedna za prave domaćine dakle - klanje svinja, po koliko ih obično koljete, koliko su teške, kad planirate sledeći pokolj, šta sve radite sa mesom, fotke su uvek dobrodošle naravno napomena: ovo nije spam tema, mrtvi smo ozbiljni Edited October 13, 2016 by Talvi Share this post Link to post Share on other sites More sharing options...
kuruz Posted October 13, 2016 Report post Posted October 13, 2016 Share this post Link to post Share on other sites More sharing options...
Grobodan Posted October 13, 2016 Report post Posted October 13, 2016 Naravno glas cvarcima. Ova tema salje podrsku nastupu Djanija na Exitu. Share this post Link to post Share on other sites More sharing options...
Dark_Elf Posted October 13, 2016 Report post Posted October 13, 2016 Fale ti papci (u saftu), i svinjski but. Share this post Link to post Share on other sites More sharing options...
kuruz Posted October 13, 2016 Report post Posted October 13, 2016 (edited) svinjokolj redovno 29. novembra i na proleće uglavnom jedna od oko 140, mada nekad i dve u novembru, da jedna cela ide na sušenje istog dana se rade čvarci i prva tura se jede napolju, uz pivo/rakiju, lukac i lebac to je užina za ručak, normalno, džigerica i pohovani mozak slanina i pršute u salamuru, pa na tavan dimljenje i sušenje posle 8 dana soljenje sa 8% soli, dakle izmeri se komad, pa se utrlja taj procenat soli obavezno dosoljavanje u salamuri soli se dok komad ne dobije braonkastu boju svuda gde je meso crveno ostalo se seče na šnicle, krmenadle, kolenice itd mleveno se ostavlja za musaku, sarmu, punjenu papriku itd, s tim da se pune i kobasice sad će taj divni deo godine Edited October 13, 2016 by Underkuruz 4 Share this post Link to post Share on other sites More sharing options...
Grobodan Posted October 13, 2016 Report post Posted October 13, 2016 Nije zgoreg ni u neko random doba godine okrenuti neku gicu od 20kg spontano, mada svinjokolj je ipak nesto posebno. Share this post Link to post Share on other sites More sharing options...
Маузер Posted October 13, 2016 Report post Posted October 13, 2016 SAmo dobro zaljucen svargl i krvavice. Share this post Link to post Share on other sites More sharing options...
Fapril ethereal Posted October 13, 2016 Report post Posted October 13, 2016 volim kad se kolje nesto Share this post Link to post Share on other sites More sharing options...
kuruz Posted October 13, 2016 Report post Posted October 13, 2016 šteta što nije bilo mesta za škembiće gore pohovani škembići + neka kisela salata - fantazija Share this post Link to post Share on other sites More sharing options...
Talvi Posted October 13, 2016 Report post Posted October 13, 2016 kod mene trenutno dvojica krmaka ali su mali još, tek na proleće će da se rade, obično oko 200 nakucaju. odmah tog dana se sve odradi (jedino kobasica sutradan jer valja da odstoji malo) - sređuje se meso i pravac zamrzivač, seče se slanina pa u kazan za čvarke a obično se i roštilj raspali - stric je glavni koljač u selu pa je sve u krugu familije, uveče uvek bude najveselije omiljeni produkt naravno srca i bubrezi, mogu u beskonačnost to da jedem Share this post Link to post Share on other sites More sharing options...
kuruz Posted October 13, 2016 Report post Posted October 13, 2016 a pardon, vidim sad Share this post Link to post Share on other sites More sharing options...
Talvi Posted October 13, 2016 Report post Posted October 13, 2016 (edited) šteta što nije bilo mesta za škembiće gore pohovani škembići + neka kisela salata - fantazija pa eno ti ih škembići edit: eto Edited October 13, 2016 by Talvi Share this post Link to post Share on other sites More sharing options...
KazimKazim Posted October 13, 2016 Report post Posted October 13, 2016 Naibolje kace ubaci od svega po malo u sama rec kae - muckalicu I corba od creva e fantazia, kace lepo propere Share this post Link to post Share on other sites More sharing options...
kuruz Posted October 13, 2016 Report post Posted October 13, 2016 ćaletu neki ljudi proletos nisu imali da daju pare, pa mu dali prase on ga othranio u dvorištu druge kuće, eno naraslo na 150 kila ode mu glava za mesečak dana Share this post Link to post Share on other sites More sharing options...
Grobodan Posted October 13, 2016 Report post Posted October 13, 2016 Kako ubijate krme - noz, sekira, metak u celo ili nesto drugo? Share this post Link to post Share on other sites More sharing options...
kuruz Posted October 13, 2016 Report post Posted October 13, 2016 kavurma kad se zapeče s jajima, pa se dodaju biber, kiselo mleko i zelje milina jedna metak u čelo, normalno pa onda radi brener Share this post Link to post Share on other sites More sharing options...
Talvi Posted October 13, 2016 Report post Posted October 13, 2016 ranije je bio malj u glavu pa klanje a sad smo se modernizovali - elektrošok pa klanje samo humano, bajo moj Share this post Link to post Share on other sites More sharing options...
KazimKazim Posted October 13, 2016 Report post Posted October 13, 2016 Sikirom se, tradicionalno, prvo osamuti neman, pa onda noz radi...naiveca ebada kako podicie na cekrke Posle manje vise lagano sve ie 1 1 Share this post Link to post Share on other sites More sharing options...
Fapril ethereal Posted October 13, 2016 Report post Posted October 13, 2016 mozda je spam, ali samo da se pohvalim da smo i ove godine zaklali curke i mislim da cemo ih jesti do Egzita sledece godine svinje su super, ali moje srce pripada curkama Share this post Link to post Share on other sites More sharing options...
Talvi Posted October 13, 2016 Report post Posted October 13, 2016 naiveca ebada kako podicie na cekrke mi imamo onu neku šipku koju probiješ kroz noge i onda uvrćeš i prase se diže nagore, zgodna stvar Share this post Link to post Share on other sites More sharing options...
kuruz Posted October 13, 2016 Report post Posted October 13, 2016 ista priča, šipka + sajla i eto ga da visi mašinu za mlevenje vrti elektromotor instaliran umesto njene ručke Share this post Link to post Share on other sites More sharing options...
KazimKazim Posted October 13, 2016 Report post Posted October 13, 2016 Jbg, kod nasie od vaikada vladao moto - zasto lagano kad moe komplikovano Eo, letos sam rucno bacao Zorka Sabac dzubrivo na 45 stepeni po njivi (sto mislim da vise ni crnci robovi ne rade, a i onim zatvorenicima u Padinjaku su kapiram malo olaksali) 3 Share this post Link to post Share on other sites More sharing options...
Fapril ethereal Posted October 13, 2016 Report post Posted October 13, 2016 kad susite meso dobro vodite racuna! mom ujaku jednom izgorela susara.. Share this post Link to post Share on other sites More sharing options...
truliandedzombileš! Posted October 13, 2016 Report post Posted October 13, 2016 metak u čelo. krajem novembra koljemo, ne tempiramo baš 29. jerbo su tada prevelike gužve i nema baš ljudi... standardno dve tek ispod 150kg. paprikaš od srca i bubrega <3 žvakanje toga bolje za zube od orbita, Share this post Link to post Share on other sites More sharing options...
kuruz Posted October 13, 2016 Report post Posted October 13, 2016 (edited) imamo mehanizam za dimljenje uzmeš dve ogromne cepanice i između njih staviš grejač od veš mašine nakačen direktno na 220 nema vazduha da se raspali vatra, a grejač se žestoko zagreje i samo izlazi dim iz cepanica mogu tako satima da puštaju dim, neće izgoreti kao što nestale brzo u regulare vatri normalno, uzima se neko dobro drvo za to, tipa grab Edited October 13, 2016 by Underkuruz Share this post Link to post Share on other sites More sharing options...
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