CrankyBuzzard - Your workbook is an inspiration! For me at least, it is absolutely packed with really useful information. Thank you for sharing, I'm so glad I found this thread!
- Marty
Search found 16 matches
- Thu Aug 02, 2012 23:59
- Forum: BBQ
- Topic: BBQ, where does one begin?
- Replies: 10
- Views: 15012
- Mon Jul 30, 2012 01:49
- Forum: Technology basis
- Topic: Speaking of salt...
- Replies: 14
- Views: 16972
Please excuse me if this has been posted somewhere else on the forum. In regards to how much salt to add to my dry cure recipes, are there any calculations or general guidelines I can do to work out the correct amount? For example - 1 cup (300grams) of table salt per 1 kg of beef, 1 cup (300grams) t...
- Mon Jul 30, 2012 01:30
- Forum: Smokehouses. Construction and Maintenance.
- Topic: A-MAZE-IN Smoker - Feedback Requested
- Replies: 34
- Views: 49611
Oh yes there are plenty of those around! A lot of the apple and pear orchards have been taken out in our area sadly, but I do know a guy who has a cherry orchard and a lot of cherry stumps (which I just pulled out for him with my excavator a few weeks ago!). I'm sure he'll be more than happy to get ...
- Mon Jul 30, 2012 00:25
- Forum: For beginners
- Topic: The right salt.
- Replies: 9
- Views: 12714
- Mon Jul 30, 2012 00:15
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoke Generators - Venturi Type
- Replies: 93
- Views: 127125
- Mon Jul 30, 2012 00:11
- Forum: Smokehouses. Construction and Maintenance.
- Topic: A-MAZE-IN Smoker - Feedback Requested
- Replies: 34
- Views: 49611
Jan - I will definitely consider a hopper extension! I don't think it would be that hard either considering I have a hunting shop/ gunsmith / light engineering shop right next door to me (The source of my wild game meats hehe :) ) redzed - unfortunately I can almost guarantee that those pellets are ...
- Sun Jul 29, 2012 23:43
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoke Generators - Venturi Type
- Replies: 93
- Views: 127125
Just going to revive this sticky a little with a quick question regarding creosote generation. I bought one of these things http://www.trademe.co.nz/home-living/food-beverage/meat/auction-498450319.htm (If the link stops working - do a search for "Smokai" at TradeMe New Zealand) and yes - they are p...
- Sun Jul 29, 2012 23:20
- Forum: Smokehouses. Construction and Maintenance.
- Topic: A-MAZE-IN Smoker - Feedback Requested
- Replies: 34
- Views: 49611
I would definitely be interested in an A-MAZE-IN Smoker, but unfortunately in NZ there are no pellets available. I would only be able to use dust (probably make my own using my mitre saw and saw up some appropriate logs/branches) which by readin some of the feed back here would mean shorter burn tim...
- Sun Jul 29, 2012 23:05
- Forum: For beginners
- Topic: The right salt.
- Replies: 9
- Views: 12714
Thanks for that guys - I'll definitely be getting some plain table salt then. If I come across any larger amounts of Kosher I'll grab that instead. crustyo44 - I thought exactly the same thing :) I worked out (using the cure calculator http://www.wedlinydomowe.com/sausage-recipes/cure-calculator ) t...
- Sat Jul 28, 2012 06:09
- Forum: For beginners
- Topic: The right salt.
- Replies: 9
- Views: 12714
Thankyou Chuckwagon and Ursula! I'll buy a 25kg sack of plain 'ol salt, and I think I'll be frequenting Misty Gully for curing salts - excellent! Exactly what I was looking for :D A bit of a nuisance trying to get supplies though - the butchers in my area don't take kindly to strangers asking for so...
- Sat Jul 28, 2012 04:03
- Forum: For beginners
- Topic: The right salt.
- Replies: 9
- Views: 12714
The right salt.
This is going to sound a little silly, but I'm having some issues in my neck of the woods finding basic ingredients for curing. I have to order curing salts (Prague Powder #1 in 200g packets) online, which is fine - I think I can cope with the wait! Link to Prague Powder TradeMe NZ search - http://w...
- Fri Jul 27, 2012 06:33
- Forum: Smoked pork products
- Topic: smoked hocks
- Replies: 25
- Views: 29546
I have gone ahead and purchased some Prague Powder #1 - I'm looking forward to trying it out. The internet is a dangerous place - full of good and bad information. The more reading I have done, the more confusing it gets! I kind of stopped giving a rats **** in general after reading this: http://jun...
- Fri Jul 27, 2012 04:31
- Forum: Smoked pork products
- Topic: smoked hocks
- Replies: 25
- Views: 29546
Not sure if I will be bothered to document all of this because I'm still learning. As for it tasting like smoked salt pork... I have to disagree with you on that one. The nitrite free bacon I have been eating from these producers is quite simply the best "smoked salt pork" I have ever eaten in my li...
- Thu Jul 26, 2012 06:51
- Forum: Venison and Other Game
- Topic: Venison jerky question
- Replies: 16
- Views: 22609
All this talk of tricinella spiralis really makes me want to rush out to my deep freeze and grab the venison rumps I've had sitting there for the last 4-5 months and get jerky making! And on that topic - I don't have a dehydrator. Is it ok to use my small benchtop oven (Yes I have two ovens, the big...
- Thu Jul 26, 2012 05:02
- Forum: Smoked pork products
- Topic: smoked hocks
- Replies: 25
- Views: 29546
I haven't made sausages yet Cabonaia, fresh or cured - thats next level for me! If and when I do get there however I will most certainly be doing extensive research before I start :D Also, I must correct my previous statement concerning said porky bits! It is not "organic" pork. Free range most defi...