Search found 1089 matches

by crustyo44
Mon Jul 04, 2011 02:27
Forum: Stanley & Adam Marianski author's corner
Topic: "The Amazing Mullet" A New Book By Adam Marianski
Replies: 2
Views: 4480

Hi,
Smoked mullet is one of the best fish available. Oily, so good for you. I have smoked them for years when the seamullet schools ran here along the coast.
My preferred method is to cut them beside the backbone like a kipper.
Regards,
Jan.
Brisbane.
by crustyo44
Mon Jul 04, 2011 02:16
Forum: Sausages
Topic: [USA] Boudin, Cranky Buzzard's Texas Style
Replies: 18
Views: 11595

Hi Charlie, Those pics look rather good. I wish that I was that far advanced on this forum that I could actually post pictures. Those sausages make me hungry just looking at them. Luckily I will be making some next week-end if time permits. Do you use flaked ice in your meat when grinding? You menti...
by crustyo44
Fri Jun 24, 2011 11:04
Forum: Sausages
Topic: [USA] Chorizo
Replies: 14
Views: 9802

Good Evening Chuckwagon, I have just received a fact sheet for "additives in meat & meat products" by our State Government and was informed that it is applicable country wide. Cure #1 is 125mg/kg PM me you email address and I will forward it on to you. I just don't have the time to sit down and read...
by crustyo44
Thu Jun 23, 2011 02:01
Forum: Hyde Park
Topic: Calander and Kilbassa
Replies: 7
Views: 4172

Hi Colin,
Those vac packed sausages look great. Care to part with the recipe and procedure?
Regards,
Jan.
Brisbane.
by crustyo44
Wed Jun 22, 2011 23:14
Forum: For beginners
Topic: Chicken & his fat /skin
Replies: 17
Views: 10928

Hi Spud, I couldn't care less what you call me Mate, I am now a banana bender and being Dutch born I am also called a Clogwog. Big Deal. Butcher at Home are good people. Join their mailing list and you can buy specials every month. Check their recipes? Have a look at www.redbacktrading.com.au, they ...
by crustyo44
Tue Jun 21, 2011 04:34
Forum: Dry Cured Meats and Sausages
Topic: Nitrate/Nitrite content varies from country to country
Replies: 9
Views: 19642

Cure #1 for Australian and New Zealand applications

Hi, As we are getting a few members from Australia joining the forum, I thought that it is appropriate to inform everybody about the regulations here in regard to Cure #1. Mind you, I didn't find this out but an extremely helpful and brainy gentleman on another forum who researched it for me so he c...
by crustyo44
Tue Jun 21, 2011 03:55
Forum: School of Domestic Meat Processing
Topic: School Of Home-Made Meat Production
Replies: 4
Views: 15237

Hi Chuckwagon, Thank you for this link. I have a good Polish Mate that can translate for me . He is also interested in Sausage Making. I have started him on a bit of hobby distilling(many years ago) and now( I hope) sausage making. The site has some great photo's and I bet the recipes are the same. ...
by crustyo44
Mon Jun 20, 2011 05:44
Forum: Hyde Park
Topic: Care To Share How You Got Your Handle?
Replies: 114
Views: 73501

Crusty was given to my by my step-son, it is short for crusty deamon, as I was always a dare devil from when I was in the Army and it got me into a lot of trouble too.
I just added the year I was born.
Now I am older and I should be wiser but I am still a dare-devil.
Regards,
Jan.
Brisbane
by crustyo44
Mon Jun 20, 2011 04:45
Forum: Hardware
Topic: Stuffer tube for Krakowska kielbasa
Replies: 9
Views: 8055

Hi Ross, I just used and old kitchentowel rolled into a ball, covered in a plastic deepfreeze bag and this seemed to work rather well as it could be expanded and reversed rather easily by hand. If you would use it every week, obviously a better solution would have to be found. For me it worked well ...
by crustyo44
Mon Jun 20, 2011 04:17
Forum: Hardware
Topic: Stuffer tube for Krakowska kielbasa
Replies: 9
Views: 8055

Hi,
If I still had the slow taper stainless funnel I certainly would make a foto and post it.
I am talking about 40 years ago and I bet it is still in use today, but where?
It is exactly like a traffic cone, about the same lenght but with less taper.
Regards,
Jan.
by crustyo44
Sat Jun 18, 2011 22:04
Forum: Hardware
Topic: Stuffer tube for Krakowska kielbasa
Replies: 9
Views: 8055

Hi Rob, I can see your problem but what I did many years ago was going to a sheet metal worker, explained that I needed a funnel shaped contraption about 18" long and tapered to approx. 2" or a bit bigger. Het made in from 316 stainless at no cost at all, just a smoked sausage and a bottle of hobby ...
by crustyo44
Sat Jun 18, 2011 21:53
Forum: Hyde Park
Topic: Watch those grocery store butcher prices!
Replies: 17
Views: 8635

Luckily a lot of butchers have woken up to the fact that if you are not flexible enough your customes will be going elsewhere to buy. I can buy for the price I want to pay and the quantites I need. Mind you, super specials have me always filling up the deepfreeze to my good wife's dismay. Luckily sh...
by crustyo44
Fri Jun 17, 2011 00:13
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 375854

Hi Members, Thank you for a warm welcome. If time permits, I will asking lots of questions. Chuckwagon, in Queensland we have still have cowboys, and also Jackaroos and Jillaroos. The latter is the female version. Don't talk about the Gold Coast. It's going to pieces. At night you need to drive an a...
by crustyo44
Thu Jun 16, 2011 23:58
Forum: Hyde Park
Topic: Watch those grocery store butcher prices!
Replies: 17
Views: 8635

Hi Chuchwagon, I never buy meat at supermarkets anymore unless the specials are super SPECIALS. Most meat wholesalers and abbatoirs have outlets that sell to the public direct here. I buy whole rumps, selected by me, for $ 4.99 kilo, Pork loin $ 5.99 kilo etc. Whatever you need is available at disco...
by crustyo44
Thu Jun 16, 2011 23:50
Forum: Sausages
Topic: [USA] Chorizo
Replies: 14
Views: 9802

Gooday Chuchwagon, Forget about moustaches, I am man enough without one. Although I used to have one for awhile many years ago. An employee of mine used to also call it a babe magnet but I cant write down any other information he so freely shared with all of us. I am supposed to be an well brought u...