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Search found 25 matches
- Mon Nov 04, 2013 07:47
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 202397
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,...
- Fri Nov 01, 2013 21:40
- Forum: Hardware
- Topic: Chinese "Stainless Steel" Hooks
- Replies: 4
- Views: 5337
- 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...
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...
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...
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 ...
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...