A big THANK YOU to the members that reminded me that I hit the big 7.
I do realise that I have been extremely lucky to reach such a ripe old age without much trouble.
Cheers,
Jan.

Hi Rick, First of all, have you tasted the meat/spice mix to check if it is to your liking? You can still adjust it. I always warm the meat up and mix in the warmed Gel before filling up either a bowl or a casing. I have used as of late 115 mm plastic casings. They worked very well and are see throu...

Mark,
You might have to put your name down for half a sow with this farmer. The same problem is here in Australia. Everything is too lean but a sow should solve your problem and the meat tastes better anyway.
Cheers,
Jan.

Rick,
I also use just plain white vinegar for my pickled smoked sausage, I add garlic cloves, red onions chunks and a hand full of red chillies to spice things up a bit. and sometimes some whole small gherkins.+
The best one I made was pickled Csabai. I just can't make enough of them.
Cheers,
Jan.

Gulyas,
I liked the artice on Hungarian Jelly, although I only use bones, certain meats, skins, ears and trotters for the Jelly, of course sweet Paprika, garlic and some hot Chillies are included as standard ingredients.
Thanks for posting the article.
Cheers,
Jan.

Pops,
A great looking kitchen set-up and I love the look of those sausages. More photo's required though and the taste test.
Cheers,
Jan.

Hi, Smokers should always be vented to some extend otherwise you will finish up with a bitter tasting end result. From my experience, I always leave the chimney vent 1/4 open and the air inlet 1/2 open to produce a great smokey taste. Fresh smoke should waft past your sausages or whatever you are sm...

Hi Tasso,
I usually just toss the bone/meat pieces in the container where already I am curing some bacon or butt pieces.
It's only overnight and the end product looks better than all the grey coloured meat.
My 2 cents worth.
By the way, I use Big Guy's wet cure.
Jan.

I also cure the bones with a reasonable amount of meat on them overnight and when cooked in a pot I reduce the liquid left over after I have taken all the meat off the bones. The de-fatted skins make a good addition to a head cheese when cooked properly. I usually make a head cheese style of loaf wi...

Hi Mark, I have done several Coppa's now, cured and spiced with different recipes. The curing instructions varied from 10 to 14 days and one with the other halve of the curing ingredients applied again after 7 days. Sofar I found all of them very good, they suited me down to a T. I will just keep on...

Hi Anne Marie,
I bet they taste rather good, better than you can buy anywhere!!!!
Your next project??????????
Thanks for posting your recipe and photo's.
Jan,

Hi Mark,
If you decide to come to Australia for 12 month, make sure you settle in Brisbane.
We like to meet up again with you.
Keep in touch,
Jan.

Hi Lindsday, A decent size block of ice in the ALDI/HARK gas smoker will keep the temperature down inside the smoker as it is on the smaller side of things. I tried this method in summer in my smaller smoker with a drain to the outside and it worked quite good. Gus(Snagman) has a smoker that has cop...

Hi Lindsay, All these bags from Misty Gully and Umai are made in Denmark by the same manufacturer. Misty Gully has now the bags that are suitable for smoking and drying all in the same bag. I have some of them here now and will start soon "the smoking and drying in one bag" as a trial run, when spar...

Lindsay, I am still amazed at the price of Pork in some outlets. We had pork shoulder here on special once for $ 2.99, back legs for $ 3.99. One of the butchers told me that the buying price for shoulder was $ 3.20. The $ 2.99 was to get people in the door. Nevertheless, I just can't see how these p...