Search found 1089 matches

by crustyo44
Fri Aug 19, 2011 01:43
Forum: BBQ
Topic: Recipe for Texas Smokey Links
Replies: 22
Views: 22814

Hi,
I will have a go at making them in about 9 days. It all sounds rather good, especially with toasting the coriander and cumin.
Thanks everybody for the input.
Regards,
Jan.
Brisbane.
by crustyo44
Mon Aug 15, 2011 03:08
Forum: Technology basis
Topic: smoke powder or liquid smoke
Replies: 5
Views: 4618

smoke powder or liquid smoke

Hi, Shortly I would like to be making some old fashioned frankfurts without all super modern additives. I like to use either smoke powder or liquid smoke as a trial, Do members have any guidlines of how much to use. I like the franks to have a noticeable smoke flavour but not overpowering. Furthermo...
by crustyo44
Mon Aug 08, 2011 01:03
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 54485

Congratulations Robert!!!!!!!!!! You should be awarded an OBE for all the information you so freely shared with all of us. I will make this Schinkenspeck on a much smaller scale of course but making it I WILL. I only suggested an OBE because you are a colonial boy like us down under. Thank you again...
by crustyo44
Fri Aug 05, 2011 00:53
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 54485

Robert, I can see that we are very much the same. Plain bloody workaholics!!!!!!!! I have a stepson that is exactly the same. I have gone back into our family business for a few hours a day to help him out but it has expanded into 10 hour days again. Those legs look great, I love the coating of fat ...
by crustyo44
Thu Aug 04, 2011 01:35
Forum: Other products
Topic: Skin On Pancetta?
Replies: 14
Views: 15541

Hi Story28, I've been wondering about that too. Being a novice, I just have no answer for it. The more experienced members will certainly enlighten us. I even prefer my plain smoked bacon without the skin on, easier to slice, hopefully less time to cure and if used, less Cure #1, as the latter is ca...
by crustyo44
Thu Aug 04, 2011 01:26
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 54485

Robert, I am sorry for giving you all that extra work Mate but you stuck your head in the noose by showing us all the photo's of these beautiful smoked schinkenspeck pieces. The same as Siara. Most of us are busting our boiler to get started, in particular me. Just don't overdo "the working long hou...
by crustyo44
Wed Aug 03, 2011 00:19
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 54485

Robert, Your schinkenspeck looks wunderbar, I like old hand-me-down recipes especially from Europe, being a clogwog myself by birth. Just elaborate more for all of us novices on the the quantities and method of the curing ingredients. Personally I will print it out and stick it on the wall where I c...
by crustyo44
Mon Aug 01, 2011 01:54
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 375854

Welcome BriCan.
Good to see you on this forum as well Robert. Best wishes from a fellow Colonial from Down Under.
Robert has been a very busy contributor on another great sausage forum.
He is in the trade and his advise and recipes are always much appreciated.
Regards,
Jan.
Brisbane.
by crustyo44
Mon Jul 25, 2011 01:21
Forum: Hyde Park
Topic: A little humour!!!
Replies: 17
Views: 8373

Gooday Unclebuck, We have the same sort of idiots here in Australia. They go and buy all that crap in supermarkets and believe what they are told. Supermarkets certainly have got their advertising and fancy wording down to a fine art. Flogging shit for big money and heaps of suckers to buy their cra...
by crustyo44
Thu Jul 21, 2011 04:00
Forum: BBQ
Topic: Cranky Buzzard's Barbecue Workbook
Replies: 9
Views: 12758

Hi Charlie, Tonight I will print it and hand some to my kids. What's a smartphone?? Man, I have a flip phone that is nearly as old as myself. My kids want to give me a new one. I just don't want it. It took me long enough to be able to dial out on this one. I need a mobile the size of a house brick....
by crustyo44
Thu Jul 21, 2011 01:05
Forum: BBQ
Topic: Cranky Buzzard's Barbecue Workbook
Replies: 9
Views: 12758

Hi Charlie,
Thank you for putting your book on the forum. Where did you get all this spare time from?
Now the big question,
Do you have any objections if I print it out( just for myself) as I like to read it in my easy chair with my feet up.
You are a bloody wizzard!!!!!!
Best Regards,
Jan.
Brisbane.
by crustyo44
Thu Jul 14, 2011 05:01
Forum: Technology basis
Topic: collagen casings
Replies: 8
Views: 4606

For an old geezer I am certainly learning fast. I have made salamis with Italian friends for many years but about collagen casings I know nothing, not even how to use them
Gentlemen, thank you for the advise you made my day.
Best Regards,
Jan.
Brisbane.
by crustyo44
Thu Jul 14, 2011 01:52
Forum: Technology basis
Topic: collagen casings
Replies: 8
Views: 4606

collagen casings

Hi,
I noticed on an australian suppliers site that clear collagen sausage casings can't be smoked, the only ones suitable for smoking are the brown coloured ones. No explanation at all why.
Does anyone has an explanation for this.
Regards,
Jan.
Brisbane.
by crustyo44
Mon Jul 11, 2011 00:46
Forum: Microbiology of meat and products
Topic: But Grandpa Didn't Use Nitrates And Cultures...
Replies: 20
Views: 16127

When I came to Australia in 1965, I became rather good friends with an Italian family and finished up helping them in making salamis and sausages. They were keen to teach me everything they knew as they saw that I was really interested. The salamis were made without any cure at all, just plain salt ...
by crustyo44
Wed Jul 06, 2011 02:02
Forum: Sausages
Topic: [USA] Bad Bob's "Brown n' Serve" Breakfast Sausage
Replies: 6
Views: 5333

Hi CW,
Does smoking in this fibrous casing give it a pronounced smoke taste or do you need other skins/bungs for it.
Regards,
Jan.
Brisbane.