Search found 57 matches

by BlueMonkey
Fri Jul 22, 2016 08:47
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 351349

I dry my dust out in the oven for a while, and I find that different woods burn differently in the amazin. I usually use apple as a base, then mix in other flavours, but don't use too "fine " otherwise you won't get the airflow and it will smolder out. Too large and it will burn too quick leaving so...
by BlueMonkey
Sun Jul 17, 2016 08:18
Forum: Dry Cured Meats and Sausages
Topic: Hungarian Cold Smoked sausage & Bydgoska
Replies: 5
Views: 3690

Thanks for the ideas Redzed. Looking forward to the offal sausages. Busy at the moment so have placed in the freezer. The Bydgoska on the left of the photo went through a 12mm plate as suggested in the Polish sausage making book. The sausauge on the right is a Hungarian cold-smoked sausage. fat dice...
by BlueMonkey
Sat Jul 16, 2016 12:21
Forum: Dry Cured Meats and Sausages
Topic: Hungarian Cold Smoked sausage & Bydgoska
Replies: 5
Views: 3690

Hungarian Cold Smoked sausage & Bydgoska

Just completed 4 days of cold smoking the Hungarian sausage. The Bydgoska shared the smoker for 1.5 days. Apple wood as the fuel. Would have preferred the fat chunks to be bigger, but that was the largest back fat i could get ( organic) so had to run with what I had. Just taken delivery of pig heart...
by BlueMonkey
Wed Jul 06, 2016 02:03
Forum: Dry Cured Meats and Sausages
Topic: Kielbasa Lososiowa (Salmon Sausage)
Replies: 4
Views: 2870

Then Polish cold Smoked, Metka Pomerania, Salami, then Lososiowa. So only about 4 reipes further in. Next to your socks...... Another question. many of these recipes 9 in the polish book) refer to cure #1. Should i keep to cure #1, or change to cure #2? For example, please refer to the Hungarian Sal...
by BlueMonkey
Tue Jul 05, 2016 00:35
Forum: Dry Cured Meats and Sausages
Topic: Kielbasa Lososiowa (Salmon Sausage)
Replies: 4
Views: 2870

Thanks.

I was just concerned that perhaps the salt would draw out the liquid (obviously) but then drain away the cure at the same time with the result it does not get the full percentage of cure.

The book was Polish Sausages, Authentic Recipes and Instructions
by BlueMonkey
Mon Jul 04, 2016 13:04
Forum: Dry Cured Meats and Sausages
Topic: Kielbasa Lososiowa (Salmon Sausage)
Replies: 4
Views: 2870

Kielbasa Lososiowa (Salmon Sausage)

Hi, Questiuon please. I am looking at making Lososiow, but in a quandary. Recipe in meats and sausages calls for straight mixing with nitrates / spices, then stuffing, were-as Marianski in the Polish Sausages book refers to curing the meat for several days over a strainer prior to mincing. Should I ...
by BlueMonkey
Tue Jun 21, 2016 12:39
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 365535

Northener, check out this Ph meter. http://www.ebay.com.au/itm/New-Digital- ... SwOVpXWkcR

I believe this may be useful to you as you want to aim for a low Ph also to help get the Tang
by BlueMonkey
Wed Jun 15, 2016 15:23
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 19083

by BlueMonkey
Wed Jun 15, 2016 14:49
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 19083

http://i1208.photobucket.com/albums/cc376/Bluemonkeyfoo/20160615_223026_zpspj2rm9kn.jpg Well, Thanks All. Success and failure on my first Salami adventure. I had planned on making 3 types of salami over the weekend, but my Hungarian did not pass muster. All the ingredients were cold ( frozen), but ...
by BlueMonkey
Sun Jun 12, 2016 07:34
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 19083

Thanks,

Had all ingredients weighed and ready except for TPX, just checked for an updated post prior to mixing - Thanks ! :smile:
by BlueMonkey
Sun Jun 12, 2016 00:47
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 19083

Just about to start my mincing, put everything into the freezer after dicing and weighing. Sat down to work out the recipe amounts and realised that the TPX amounts ( percentage wise) were vastly different between the finni and hungarian on the meat and sausages site ( about .12%), whereas Bobs Sopp...
by BlueMonkey
Thu Jun 09, 2016 10:59
Forum: BBQ
Topic: Montreal Beef
Replies: 19
Views: 9725

Looking good! Hope the weather has held out for the Smoker - which I presume is angling along about now...
by BlueMonkey
Wed Jun 08, 2016 06:47
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 19083

Thanks so much.

I dont have a ph reader, so hopefully this is not toooooo important

Got some beef middles being couriered.

Picked up some beef today ( From the Round which I will be taking the eye out of for Bresaola.

Thanks again for all your help
by BlueMonkey
Wed Jun 08, 2016 01:22
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 19083

Would it matter if I just used T-SPX and no Sodium Erythobate?
by BlueMonkey
Tue Jun 07, 2016 21:51
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 19083

Thanks for that. I have not yet set up a system for drying / fermenting. I was going to use an oven with the light on, but on checking I noticed when the light is switched on, the fan starts, I presume this would dry the casings too much. I have my last curing chamber ( which no longer works) that I...