Search found 416 matches
- Fri Jan 16, 2015 14:52
- Forum: Products in blocks
- Topic: Tinned corned beef: How do you make it?
- Replies: 14
- Views: 31798
- Thu Jan 15, 2015 06:50
- Forum: Products in blocks
- Topic: Tinned corned beef: How do you make it?
- Replies: 14
- Views: 31798
Tinned corned beef: How do you make it?
Am thinking of making something along the lines of tinned corn beef. Not looking for a recipe, but interested in the process. What method is used when making this? What cuts of meat would you use? Is it made like a terrine? Is it cooked as a whole then shredded? When is the cure added? Is the meat c...
- Thu Jan 15, 2015 02:11
- Forum: Hyde Park
- Topic: It's Horse of Course
- Replies: 8
- Views: 8536
- Wed Jan 07, 2015 13:38
- Forum: Hyde Park
- Topic: Fresh Italian Sausage!!
- Replies: 4
- Views: 5109
- Wed Jan 07, 2015 10:34
- Forum: Hyde Park
- Topic: 9 weeks away
- Replies: 1
- Views: 3495
9 weeks away
Have just booked a 9 week trip away. Most things are sorted. I am going back to England for my fathers 80th in July. This trip includes two weeks in Morocco and 12 days in Poland (never been there). I am going to visit two areas of England (lived there until I was 27) that I did not go to. One is Ir...
- Wed Jan 07, 2015 10:02
- Forum: Sausages
- Topic: Smoking on consectuive days
- Replies: 2
- Views: 4313
- Wed Jan 07, 2015 09:56
- Forum: For beginners
- Topic: Safe thawing and refreezing...A Cardinal Sin?
- Replies: 9
- Views: 10808
This is a strange one as it has been battered into me about not refreezing 'thawed' meat. The first time I par-thawed meat, grinded it, made some snaggers and refroze them I felt that I was also 'committing a Cardinal Sin'. It is much easier to paint things as 'black or white'/'must or must not' rat...
- Wed Jan 07, 2015 09:44
- Forum: For beginners
- Topic: Anyone poached sausages in a croc pot?
- Replies: 3
- Views: 5197
- Wed Jan 07, 2015 09:38
- Forum: Hyde Park
- Topic: It's Horse of Course
- Replies: 8
- Views: 8536
It's Horse of Course
I have a good idea of what goes into my sausages, burgers and mince etc. Why? because I make my own and grind my own mince. If you buy from a supermarket who knows if it is beef or horse. Of course that dosent matter if you dont mind what you eat. From the Guardian Newspaper online (English Newspape...
- Tue Jan 06, 2015 10:56
- Forum: Sausages
- Topic: Smoking on consectuive days
- Replies: 2
- Views: 4313
Smoking on consectuive days
If I smoke a cured sausage for two hours today and two hours the following day should I store the sausage in the fridge between smokes? Does the ambient temperature play a part in this decision? I am assuming that the air temperature does not get above 20-25 degrees C.
- Tue Jan 06, 2015 10:50
- Forum: For beginners
- Topic: Safe thawing and refreezing...A Cardinal Sin?
- Replies: 9
- Views: 10808
I think you will be ok. I put up a link in one posting on US food safety that covers it. I cannot find the posting on this site, but here is the link to the online posting. http://food.unl.edu/safety/safe-to-refreeze Is It Safe to Refreeze Raw Meat and Poultry that Has Thawed? Alice Henneman, MS, RD...
- Tue Jan 06, 2015 09:14
- Forum: For beginners
- Topic: Anyone poached sausages in a croc pot?
- Replies: 3
- Views: 5197
Anyone poached sausages in a croc pot?
I am smoking some of my cured garlic and cognac sausages. After smoking I am going to poach them. They will be too long for my pot unless I use my fish poacher across two elements. I was wondering if I could use my slow cooker/crockpot. I was wondering how long it would take? There must be enough he...
- Tue Dec 23, 2014 13:45
- Forum: Hyde Park
- Topic: Christchurch Earthquake + 1401 Days!
- Replies: 0
- Views: 6473
Christchurch Earthquake + 1401 Days!
Christchurch Earthquake + 1401 Days! Update on my house. Met with my insurance company and builders last Thursday. Plans signed off. Now waiting a start date. They were unable to give a start date. I suspect it will be at least April/May. The builder said that I do not sound excited! I said in a ver...
- Tue Dec 23, 2014 11:36
- Forum: Books&Videos of meat processing
- Topic: Found an interesting book while researching British sausages
- Replies: 7
- Views: 15181
Made 2 kg of my Modern Oxford Sausage. I would describe it as a neglected gem. Per Kg off Meat Pork Lean shoulder 500g Beef Suet (pork backfat) 200g Veal 500 Rusk or dried bread Crumbs 168g Salt 16g Pepper 1.1g White Pepper 1.1g Cayenne 0.264g Nutmeg 1.23g Mace 0.79g Thyme 0.6g Marjoram 0.6g Sage 0....
- Tue Dec 23, 2014 10:45
- Forum: Hyde Park
- Topic: Merry Christmas 2014
- Replies: 14
- Views: 14437