Search found 1089 matches

by crustyo44
Mon Nov 21, 2011 23:31
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 336521

CW,
Are you a man or a mouse.?
Jan.
by crustyo44
Mon Nov 21, 2011 23:24
Forum: Announcements
Topic: Our 6th National Convention (Aug 2011) - latest photos
Replies: 20
Views: 15174

If I go to such a gathering I will be 25 kilo heavier on my return.
The food looks magnificent.
Regards,
Jan.
Brisbane.
by crustyo44
Mon Nov 21, 2011 03:47
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 336521

Hi CW, Maybe our wifes should be introduced to each other so they can cry on each others shoulder. My pommie wife complains all the time about being married to an outspoken old Dutchman and now the sausage making, curing, smoking an hobby distilling as well. Man, life isn't worth living anymore!! I ...
by crustyo44
Mon Nov 21, 2011 02:27
Forum: Technology basis
Topic: A couple of things I have learned
Replies: 8
Views: 3119

I agree with Gus about the clean up for small amounts I still use my hands but as of late I have been making about 15 lbs batches. I clean the mixer with a karcher with soap on the lawn, after drying every part, I also wipe all parts with a disinfectant and store it, all wrapped up in an old bedshee...
by crustyo44
Sun Nov 20, 2011 23:41
Forum: Hardware
Topic: My favorite stuffer
Replies: 85
Views: 60622

Hi Sven,
The only reason I am getting one of these stuffers in the new year is that I can do it all by myself. My wife just hates sausagemaking and take a lot of convincing to even wind the handle on the vertical stuffer.
Regards,
Jan.
by crustyo44
Sat Nov 19, 2011 10:48
Forum: Technology basis
Topic: A couple of things I have learned
Replies: 8
Views: 3119

I used a dough hook with great success for small amounts of mixing but bought a meat mixer awhile back and it saves me a lot of time and frozen finger joints.
I am still amazed how I ever did without the mixer.
Most of my meat mass is always around 10-12 lbs.
Regards,
Jan.
Brisbane.
by crustyo44
Wed Nov 16, 2011 00:48
Forum: Sausages
Topic: [SPA] Basque Chorizo
Replies: 8
Views: 19353

Kevin,
These chorizo look wonderful, the only alterations I would make is changing to Sweet Hungarian Paprika and boiling your finely chopped garlic.
I will certainly have a go at these before Xmas.
Thank your sharing this recipe.
Regards,
Jan.
by crustyo44
Wed Nov 16, 2011 00:20
Forum: Announcements
Topic: New contest - recipe of the month
Replies: 86
Views: 69833

Hi Gus,
Congratulations Mate. A well deserved win. I will be stuffing casings this avo with 7.2 kg of your winning recipe.
Regards,
Jan.
Brisbane.
by crustyo44
Wed Nov 16, 2011 00:18
Forum: Smokehouses. Construction and Maintenance.
Topic: Post Pics of your Smokers!!
Replies: 237
Views: 140070

Hi story 28.
This smoker looks great, just let us all know how it all works
I am planning on buying a dough proofer unit, stainless inside and out. 7'Hx 3'Dx 2'6'W
which I like to convert into a cold/hot smoker, hence my request for more know-how.
Best Regards,
Jan.
by crustyo44
Tue Nov 08, 2011 01:15
Forum: Sausages
Topic: [AUSL] Pork and Apple sausage
Replies: 15
Views: 8326

Bubba, Gus does that to me everytime, whenever he loads photo's and recipes on the forum, I am starting to get hunger pains. The same with his Csabai sausages, I just can't stop breaking bits off between meals. I definitely will blame Gus If I put on weight!!!!!!!!!!!!!!!! Gus, that plate of food lo...
by crustyo44
Tue Nov 08, 2011 01:01
Forum: Recipes from around the world
Topic: Sourdough cultures
Replies: 31
Views: 15052

Ross, I totally agree with you. In my household there is only the 2 of us and we don't consume a lot of bread, unless we have an influx grandkids. The little devils are always hungry. My biltong, sausage and smoked meat stocks always disappear then at an alarming rate. One thing though, whatever I m...
by crustyo44
Mon Nov 07, 2011 00:18
Forum: Recipes from around the world
Topic: Sourdough cultures
Replies: 31
Views: 15052

Hi Dick, Your advise makes a lot of sense to me, I do maintain the sourdough culture but only on a hit and miss basis. Is it better for me to refresh the culture every day, for how long to it takes to be able to get a very vigorous one going which I can use, without baking fishing sinkers. Thanks Ma...
by crustyo44
Fri Nov 04, 2011 02:12
Forum: Recipes from around the world
Topic: Sourdough cultures
Replies: 31
Views: 15052

Hi Dick, Man, I am jealous of you. Mr Experience!!!!!!!! I am a keen sour dough baker and still I have balls-ups every so often, like my risen bread being 1 1/4 inches high and heavy. It was only edible if I used my power buzzer. Any trade secrets you like to share? This old colgwog is never too old...
by crustyo44
Fri Oct 07, 2011 00:20
Forum: Sausages
Topic: Hungarian Csabaii
Replies: 43
Views: 30221

Hi Robert/ BriCan, Sometimes this slang is used not so affectionately, but really I don't give a sh--. I don't pander to anybody. As always I have said what I thought and if people don't like it, well uppppemmm!!!!!! Keep making these magnificent csabai snags. I am about ready to take them out of my...
by crustyo44
Thu Oct 06, 2011 00:40
Forum: Sausages
Topic: Hungarian Csabaii
Replies: 43
Views: 30221

Bubba, I noticed that you have the same taste buds like me. This wonderful recipe lends it self very well to an increase in plain and hot hungarian paprika or chilli powder. My first experiments made me stick to the earlier version of cutting the pork in small pieces and mixing it with the spices, s...