Search found 54 matches

by spud
Mon Nov 06, 2023 09:53
Forum: Recipes from around the world
Topic: Recipe Section vs Polish Section
Replies: 5
Views: 21215

Re: Recipe Section vs Polish Section

redzed, thanks for the reply and offer of assistance. My original inquiry was as I have been away for a few years, I was looking at members recipes on the English sister site but quite a few were showing not available and I was directed to log on to the Polish mother site. Seemed pretty simple to me...
by spud
Wed Nov 01, 2023 03:32
Forum: Recipes from around the world
Topic: Recipe Section vs Polish Section
Replies: 5
Views: 21215

Re: Recipe Section vs Polish Section

Hi - I have just tried for ten minutes to "new member" log on to the site. stalls on security question.
Reason for looking to b come member is that in the English site some of the members recipes redirects you to the pl site ?
rgds Spud
by spud
Wed Nov 01, 2023 01:27
Forum: Sausages
Topic: Kielbasa Czosnkowa - Garlic Sausage
Replies: 5
Views: 15788

Re: Kielbasa Czosnkowa - Garlic Sausage

Thanks - recipes looks great - will add to list to make. You have added sugar to this version, is that just a personal taste or does the formula need sweetness - Just that I'm on sugar watch so I'm very interested. Also haven't been seen here for a while, but happy to have rediscovered my Polish Kie...
by spud
Sun Feb 24, 2019 09:27
Forum: Smokehouses. Construction and Maintenance.
Topic: upright freezer into a smoker
Replies: 7
Views: 11450

Re: upright freezer into a smoker

Hi The eBay seller as below was the one that I purchased the eBook for the conversion that I used for the upright freezer conversion. https://www.ebay.com.au/usr/bbqhqnet I haven't visited him for a while but do see now that he doesn't have any eBooks available on his sight. Send him an email as you...
by spud
Sat May 28, 2016 08:45
Forum: Hyde Park
Topic: Casing Tenderness
Replies: 8
Views: 8141

tough casing

Hi All sorry to bring up an old casing post. Couldn't resist - I have just completed what turned out to be the worst cooking experience for a long long time. I was rushing to get some food on the table, quickly defrosted some sausages. They wouldn't brown on skin, when they did they burnt and busted...
by spud
Sun May 24, 2015 18:22
Forum: Hardware
Topic: Cabelas 20lb mixer
Replies: 15
Views: 28787

Hi have a Cabalas 20lb mixer and like Devo I think its not the right tool for any formulation that has any stiffness about it. Have used it maybe 6 times only, the stripping and cleaning drives me mad as well. BUT as I have some free time at moment I spotted a Bucket Mixer made by Tool man DIY expec...
by spud
Sun May 24, 2015 18:07
Forum: Dry Cured Meats and Sausages
Topic: Bacon in Brasil
Replies: 4
Views: 5473

Thanks to you both. Since I posted the Bacon question I have been out and about every time I can. U are right Sushi is great here , have found a Lunch time place just around the corner from Hotel. Brazilian meats are great as you say, there is so much choice. I have had to stop having bought lunches...
by spud
Wed May 06, 2015 18:01
Forum: Dry Cured Meats and Sausages
Topic: Bacon in Brasil
Replies: 4
Views: 5473

Bacon in Brasil

Hi all. At present I'm in Sao Paulo and enjoying the local sausage and smoked meats for sure. I have one question that I'm having trouble getting answered with my local colleagues. Twice in 3 days I have had Chorizo & scrambled eggs for breakfast with a bacon sandwich on the side. Chorizo's has been...
by spud
Fri Dec 05, 2014 23:15
Forum: Sausages
Topic: Beef Sausage Texture
Replies: 3
Views: 4829

Morning - added 450gr pork trim
Spud
by spud
Fri Dec 05, 2014 11:49
Forum: Sausages
Topic: Beef Sausage Texture
Replies: 3
Views: 4829

Beef Sausage Texture

Was in a hurry for some Sausage so picked up a 2kg pack of beef mince. Packet was labelled 17% fat. I treated it like was making Pork Breakfast and left all fancy spices out, just the usual spice blend. Did the primary bind to sticky. Not thinking was to over done as was 5 min approx. with hands. Tr...
by spud
Mon Nov 03, 2014 14:42
Forum: Other products
Topic: Biltong
Replies: 27
Views: 27304

Holy mollie that happen to quick.
This is one my son presented for tasting, he called it Biltong as well.
cheers SpudImage
by spud
Mon Nov 03, 2014 14:40
Forum: Other products
Topic: Biltong
Replies: 27
Views: 27304

:oops:
by spud
Mon Nov 03, 2014 11:40
Forum: Other products
Topic: Biltong
Replies: 27
Views: 27304

Hey Crusty A couple of quick questions about your thick Biltong, is there thin and thick? What is normal? What are approx. dimensions you are cutting to. Don't know where I read it but Jerky is cut from meat cut with the grain then cut across the grain once finished? Lovely pic by the way as well. :...
by spud
Mon Sep 01, 2014 14:13
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 190248

Enough to say, great news for all.

Wish everyone a great day, especially all who look after us.

Good to see that CW humour back again.

Spud (now in Singapore) :wink:
by spud
Wed Aug 27, 2014 15:05
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 148136

Thanks el Ducko. Thought we were getting swamped there for a while. All my Breakfast sausages gone, got skinned out by Family. Must have been good. They were the best I have ever banged together, thinking I might have finally got IT :roll: Have tried to add pics, anyone care to post some for me to p...