Two months ago I cured 2 pork loins and injected 10% of meat weight. Cured for 7 days, I tried a small piece and found it too salty. As a trial I submerged both loins in water, one for 8 hours and the other about 18 hours. The 18 hour job was perfect. Hot smoked them as well but finished them off in...

After seeing Ross and Devo's photo's of their bacon without skin my mind is made up to make it the same way from now on. It certainly must make the curing quicker and smoke absorbtion better Great job well done. I just wish that I can class myself in the same league. Gentlemen I am jealous!!!!!!!!! ...

Hi, I am after the best possible recipe for smoked chicken drum sticks. I like to have a large plate of them on Christmas day. Preferably an old family favourite, either coated/uncoated/hot/mild/spicy or with herbs, what ever members think was something that stood out. Ingredients are no problem. I ...

Hi,
All these forums should be about learning new things, gaining experience from other peoples stuff ups and making lots of new friends.
Nasty abusive messages including PM's should not be tolerated.
Regards from a cranky old Dutchman!!!!!!
Jan.
Brisbane.

Bubba,
Between yourself and snagman you definetely are trying to increase my cholesterol count rather dramatically.
Photo's like these certainly don't help.
How do you make bacon jam. I never heard of it here but it all looks so wonderful.
Regards,
Jan.
Brisbane.

Gus,
You've done it again. On our menu in 2 days time. Luckily I still have some smoked csabai in the deepfreeze.
About time I make some more.
I am slowly converting my pommie wife to try all these continental dishes.
Regards,
Jan.

I have purchased the large venturi type smoke generator from New Zealand to be fitted to my new large smoker I am working on. It was tried in my old smoker and worked extremely well. Wood chips, saw dust, small chunks or a mixture of all these worked without any problems. My new smoker should be rea...

Hi,
I have ordered this Healthy Sausage book and the mullet one as well. Amazon is quick and I just received an email that both are on the way.
This low fat, healthy sausage book might be just the "Ducks Guts." For me anyway!!!!!!!!
Regards,
Jan.
Brisbane.

Devo, Just some advise from another newbie. You just cut the bellies where you think is right in either 2 or 3 pieces, whatever your smoker can handle. You can even reduce the fat a bit and use this in your next sausages. I personally prefer to skin them as well. It really doesn't matter what you cu...

Hi, Have any members used this new-fangled cultured celery powder as a substitute in smoked and cured sausages. Bolzano Meats uses it to make all sorts of wonderful charcuterie products. As a bit of a health freak, I prefer to use this natural cure compared to the industrial produced one. Regards, J...

CW, Well, I never heard such crap in my life!!!!!!! "TOO DANGED OLD" I can see that I have to bring you a visit and re-educate you. This old clogwog is never too danged old, and when I am at your place, after sampling your sausages and other goodies, we just go for a jog to keep the arteries open an...

Hi, I am amazed about the price difference of bacon hooks in the USA and Australia. Recommended retail price here is $ 39.50, on special at $ 32.50. each, YES each!!!!!!! From Butcher and Packer they are $ 7.50 and $ 5.19 each if you buy 10. The biggest trouble is, Butcher and Packer don't answer an...

If you are not extremely careful with this set-up, I can see fingers getting caught in belts and pulleys and not even mention the 2 mincers. I prefer my set up, less risk involved to my cherished fingers. Futhermore I prefer to mix spices in the 1st mince before I mince again the 2nd time and chill ...

Ross,
You are gifted my friend or you gaze into chrystal balls. You summed ME up to a TEE!!!!!


CW,
I am sporting an uphostered toplip at the moment for MO-vember. Just for a good cause!!

Best regards to both of you.
Jan.
Brisbane.

Of course we all like to see a picture of Stan.
Having proper European roots he must be goodlooking like me and snagman!!!!!!!!!!
Come on Stan, We are waiting!!!
Regards,
Jan.