Search found 168 matches
- Tue Dec 08, 2020 08:14
- Forum: For beginners
- Topic: Sundried... Salami?
- Replies: 9
- Views: 286
Re: Sundried... Salami?
That actually sound very much like drywors and is eaten a lot in Southern Africa
- Sun Jan 26, 2020 07:25
- Forum: Suggestions & Feedback
- Topic: meatsandsausages website issues
- Replies: 2
- Views: 2532
Re: meatsandsausages website issues
Thanks !
- Sat Jan 25, 2020 07:45
- Forum: Suggestions & Feedback
- Topic: meatsandsausages website issues
- Replies: 2
- Views: 2532
meatsandsausages website issues
Long time since I posted and not sure if this is the right place. I was recently referring someone to the affiliated website meatsandsausages about curing bacon. We had a look at this page: https://www.meatsandsausages.com/hams-other-meats/bacon-cured-smoked And it's all a bit messy. It is giving so...
- Mon Apr 16, 2018 07:49
- Forum: Sausages
- Topic: Kabanosy Revisited
- Replies: 9
- Views: 3567
- Thu Apr 05, 2018 06:14
- Forum: For beginners
- Topic: Ham by injection only
- Replies: 4
- Views: 2206
Thanks for the replies: Butterbean: the method you describe still places the injected piece of meat in a brine with cure #1, doesn't it? So not only inhjecting? Redzed: I get your point. The cure could leach out and you can't inject in enough places to make sure the meat is cured all over. I figured...
- Wed Apr 04, 2018 06:25
- Forum: For beginners
- Topic: Ham by injection only
- Replies: 4
- Views: 2206
Ham by injection only
I am just wondering:
Could you make ham from a chunck of pork by only injecting the appropriate amount of cure?
Or do you have to immerse it in a brine as well?
Could you make ham from a chunck of pork by only injecting the appropriate amount of cure?
Or do you have to immerse it in a brine as well?
- Tue Apr 03, 2018 06:29
- Forum: Hyde Park
- Topic: Closing Shop
- Replies: 7
- Views: 3942
- Fri Mar 23, 2018 07:13
- Forum: Announcements
- Topic: New Forum
- Replies: 2
- Views: 2881
Well said. Muxmun! I totally agree. I am totally new at fermented sausages, going to try and make some snack sticks (as described on a different forum) and just read the saucisson sec for everyone recipe and want to try that as well. To do more than that, I will need to start tinkering with my fridg...
Japanese waterstones for sharpening for me too! I think the ceramic steel is interesting for the hard steel Japanese knives. Since I have one, I use it for my other knives as well. But then, I am not walking around with it and I am the only one using it (and I am also the only one usig my knives, yo...
- Fri Mar 16, 2018 14:51
- Forum: Sausages
- Topic: Stuffing using 10mm tube
- Replies: 15
- Views: 6025
- Thu Mar 01, 2018 11:33
- Forum: Sausages
- Topic: Smoking and Fat Issues
- Replies: 12
- Views: 4388
You may very well be right. And I actually made a mistake in my calculations. Even with the 25/75 ratio it is 41 % fat My apologies. I actually clean all the visible fat of pork and then calculate the "clean" meat as about 25% fat. I do not know what @Club does though... So it might well be a fair b...
- Thu Mar 01, 2018 07:26
- Forum: Sausages
- Topic: Smoking and Fat Issues
- Replies: 12
- Views: 4388
At first glance, it just looks like to0 much fat. duck 1.75 fat 1.75 pork: 2 -> estimated as 25% fat / 75% lean Making total fat 1.75+.5 = 2.25 lean -> 1.75+1.5 = 3.25 Which works out at around 30% fat, so actually not too bad.... (I am contradicting myself here). So it's something else.... There go...
- Mon Feb 26, 2018 06:26
- Forum: Hyde Park
- Topic: R.I.P Chuckwagon
- Replies: 18
- Views: 8668