Search found 25 matches

by kiwihunter
Mon Nov 04, 2013 07:47
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 202397

We call those pinwheels here do they have the same name in the states?, im really impressed by the amount of wisdom here on the forum these skills take along time to develop keep those recipes coming ssorllih
by kiwihunter
Sat Nov 02, 2013 05:59
Forum: Hyde Park
Topic: Venison Salami
Replies: 23
Views: 15652

update on the last batch , i kept 3 of the salamis and left them in drying at room temp , well they have firmed up quite a bit starting getting fine droplets of ? i dont know , so in my infinite wisdom better try some well the taste is peppery with an acidic tast but quite mild can taste the chilli,...
by kiwihunter
Fri Nov 01, 2013 21:40
Forum: Hardware
Topic: Chinese "Stainless Steel" Hooks
Replies: 4
Views: 5337

I use these little plastic s hooks they hold 2 kgs are light and dont ake up much room and can be put through a sterilizer i think i paid about 12 dollars for 50 of them so they are cheap as chips i got them through a biltong supplier
by kiwihunter
Wed Oct 30, 2013 08:35
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 68621

Found a site where CHR cultures are available in NZ The cultures in stock are from Chr Hansen - RM2000 (fast) 1 packet for 200 kg meat, F-SC-111 (fast) 1 packet for 150 kg meat, and T-SPX (traditional) 20gm packet for 100 kg meat, if you use less reseal seal and keep the rest in the freezer. ($38.00...
by kiwihunter
Sat Oct 26, 2013 05:06
Forum: Dry Cured Meats and Sausages
Topic: No Name Salamini
Replies: 3
Views: 3891

Looks damn tasty to me Redzed :smile:
by kiwihunter
Fri Oct 25, 2013 21:19
Forum: Hyde Park
Topic: Venison Salami
Replies: 23
Views: 15652

I dont think it was insufficent salt CW im pretty careful about weighing but ill go back through my notes and check the percentage of salt, ive just got the new batch out of the smoker while they didnt take on a lot of color has helped keeping the mold in check, and there was a very strong smell jus...
by kiwihunter
Tue Oct 22, 2013 13:19
Forum: Hyde Park
Topic: Venison Salami
Replies: 23
Views: 15652

He was hard velvet Peter so stripped out alright its a Sambar which is a Asiasatic breed second biggest deer next to Elk
by kiwihunter
Mon Oct 21, 2013 19:25
Forum: Hyde Park
Topic: Off to the High Country
Replies: 17
Views: 10447

Sounds like heaven to me Sawhoresay have fun
:lol:
by kiwihunter
Mon Oct 21, 2013 19:20
Forum: Hyde Park
Topic: Venison Salami
Replies: 23
Views: 15652

I usually like to smoke as i ;ike the flavor the next day when its a bit cooler ill put them in the smoker thanks for your help Igor
by kiwihunter
Sun Oct 20, 2013 19:08
Forum: Hyde Park
Topic: Venison Salami
Replies: 23
Views: 15652

the temp was 23 to 24 degrees i mixed the meat till it was sticky as per recipe, i added the frozen fat last and mixed by hand , the culture was vmb 02 Igor i used the whole packet in the 16 kilos as it had expired by a month still seemed viable going by the reduction in PH cheers jeffrey
by kiwihunter
Sun Oct 20, 2013 06:57
Forum: Hyde Park
Topic: Venison Salami
Replies: 23
Views: 15652

Well project number two under way this time a venison cacciatore 32mm casing, ferment 72hrs at 90+ humidity got the ph down to 5 now at 13 dgrees C 75 to 80% H , only problem so far was mold growth wiped with vinegar solution, must be some fermentaion going on because the fruit flies are buzzing aro...
by kiwihunter
Tue Oct 01, 2013 08:27
Forum: Hyde Park
Topic: Venison Salami
Replies: 23
Views: 15652

Thanks for the useful feedback Igor, In hindsight i think i should have gone with pure fatback as opposed to pork trim would have given a better definition as well as not having a tendancy to smear i dont think it was in the mixing that the smearing was acheived but in the stuffing i didnt think of ...
by kiwihunter
Mon Sep 30, 2013 09:28
Forum: Hyde Park
Topic: Venison Salami
Replies: 23
Views: 15652

Theres no hole just used a bread knife which dislodged abit of meat it dosnt have a noticibly sour note definatley taste the pepper but there does appear a rim a darkening towards the outside I have some Sacco Lyocarni VMB-02 culture ago and start a new batch should be able to get a higher temp in i...
by kiwihunter
Mon Sep 30, 2013 07:29
Forum: Hyde Park
Topic: Venison Salami
Replies: 23
Views: 15652

No sorry 72 hr incubation followed by drop to 13 degrees and 75 to 80 RH
by kiwihunter
Mon Sep 30, 2013 06:59
Forum: Hyde Park
Topic: Venison Salami
Replies: 23
Views: 15652

The temp was 19 degrees celsius the humidity was 90% im only running a small heat pad rated at 20watts couldnt get the temp any higher redzed i had no trouble man\intaining the humidity cheers jeffrey