Search found 1089 matches
- Mon Feb 16, 2015 22:45
- Forum: For beginners
- Topic: Dry cure skin-off ham?
- Replies: 16
- Views: 14608
Hi Farmboy, Australia is exactly the same. All small dairy farms have closed due to government regulations and the only way to make a meagre living is to have a milking cow herd of at least 1200. Just so that the big supermarkets can sell their white watery crap (used to be real milk) for under $ 1....
- Sun Feb 15, 2015 08:30
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Coppa In The Dry Bags UPDATES
- Replies: 39
- Views: 41087
- Tue Feb 10, 2015 22:57
- Forum: Hyde Park
- Topic: Happy birthday!
- Replies: 127
- Views: 109193
- Sat Feb 07, 2015 22:41
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Salumi vs. Chamber Salumi: Which tastes better?
- Replies: 38
- Views: 38316
In regard to hole sizes in mincing plates, from what I have learned from my Italian friends and neighbours, from the South to the North of Italy, all pork is minced through a 12 mm plate, if you add beef or veal in the mix the size varies from a 6-8 mm plate. These sizes are backed up by several Ita...
- Sat Feb 07, 2015 06:28
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 23692
RG, Talk to your butcher first about the various sizes of netting available and if there are various strengths available. I bought 5 different sizes of netting, the strongest available. My wife declared me absolutely mad as I bought them in 50 metre rolls at a super!!! special!!! price. Well, that's...
- Thu Feb 05, 2015 22:39
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 23692
stretch netting
I nearly forgot to mention. Buy the strongest stretch netting available. It's re-useable if you cut it longer and use it wisely.
Cheers,
Jan.
Cheers,
Jan.
- Thu Feb 05, 2015 22:35
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 23692
drying and meat shrinkage
Do remember that when you hang anything in UMAi bags, there is a possibility for the meat and bag to loose contact due to tension between them. A decent elastic stretch netting bag would be helpful to nip down-the-line problems in the BUTT. The best results with these bags is drying on a wire rack. ...
- Thu Feb 05, 2015 22:26
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Lemon Thyme Capicola
- Replies: 6
- Views: 9659
umlaut
Hallo Jan,
Goeie weer van jou to hoor. Thanks for refreshing my grey matter, actually I have known that info since High school.
I am used to my tablet which has it on the keyboard without doing any fancy finger work.
Cheers,
Jan O.
Goeie weer van jou to hoor. Thanks for refreshing my grey matter, actually I have known that info since High school.
I am used to my tablet which has it on the keyboard without doing any fancy finger work.
Cheers,
Jan O.
- Thu Feb 05, 2015 08:30
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Lemon Thyme Capicola
- Replies: 6
- Views: 9659
- Sun Feb 01, 2015 07:40
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAi dry aging bags
- Replies: 122
- Views: 122063
Coppa's drying
Your Coppa's look great, aim for 35-40% weight loss. I noticed that the bags don't touch the meat 100%. Just rectify it by putting them into some stretch netting, your butcher will give you some.
- Sun Feb 01, 2015 07:32
- Forum: For beginners
- Topic: Question for Australian members.
- Replies: 7
- Views: 8529
pickled meat
Hi Ondaderhad, The reason pickled meat, be it beef, pork or lamb (old sheep) is because it's pumped up with water, salt and spices, most times up to 40%. It's unsuitable for salami making as far as I know, salami is made from fresh meat and as you know needs to be dried before it's consumed. Imagine...
- Tue Jan 27, 2015 19:43
- Forum: Dry Cured Meats and Sausages
- Topic: Adding Wine To Salami
- Replies: 9
- Views: 11201
Hi Robert, Good to see you back on the forum. I don't know where you get the spare time to do all these things as I see that you are also rather busy on Facebook. That's all I am going to say!!!! as I have told you lots of times to stop working your Pommy Arse off and takers things a bit easier. Che...
- Mon Jan 26, 2015 06:13
- Forum: Books&Videos of meat processing
- Topic: Professional Charcutterie - The book
- Replies: 2
- Views: 9026
salt content in recipe.
Butterbean, It most likely is a misprint. If it isn't, the author should have his arse kicked. I think they forgot a zero after the 5, making it 50 grams. I would follow the recipe but use the salt and cure #2 amount from the Marianski books. An Australian printed Salami book I have, list from 25 to...
- Sun Jan 25, 2015 04:18
- Forum: Dry Cured Meats and Sausages
- Topic: Adding Wine To Salami
- Replies: 9
- Views: 11201
- Fri Jan 09, 2015 22:43
- Forum: Dry Cured Meats and Sausages
- Topic: Another source for cultures.
- Replies: 4
- Views: 4923