They look very interesting and some details with the recipe would be good please ray. (Is it as per a recipe on the premix?)
What do you think of the cooked product, I never finish the clean up before some are in the pan for a sample.
Search found 61 matches
- Fri Mar 29, 2013 05:42
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 464199
- Fri Feb 22, 2013 03:13
- Forum: Hyde Park
- Topic: Refuse Corner & Debris Receptacle
- Replies: 168
- Views: 83871
Just saw the thread 15 minutes ago. Thought it was a current report of CW being mischievious. Then thought, well so what, the mans been great to me since I've been here and his expertise is willingly and humourously shared. Eventually caught on the waterlogged one was talking about something from 19...
- Thu Feb 07, 2013 12:42
- Forum: Hyde Park
- Topic: A Dangerous Party
- Replies: 11
- Views: 6572
- Thu Jan 31, 2013 03:36
- Forum: Sausages
- Topic: Basic Polish Kielbasa & Kiełbasa Krakowska Wędzona
- Replies: 16
- Views: 42320
- Sat Jan 05, 2013 08:51
- Forum: Venison and Other Game
- Topic: Best meat to add to venison for burger?
- Replies: 15
- Views: 22886
Re: Best meat to add to venison for burger?
I am going to grind some venison scraps for burger. I have never done this before. What is the best meat to use for the added fat needed for good burger? I like to make hamburgers on the grill and I like a good juicy burger. How many grinds and what size plates should I use? Thanks G'day Blackriver...
- Sat Jan 05, 2013 08:41
- Forum: Venison and Other Game
- Topic: CSABAI, Venison/Pork. First attempt
- Replies: 14
- Views: 18639
- Sat Jan 05, 2013 08:25
- Forum: BBQ
- Topic: Our New Years Tradition
- Replies: 8
- Views: 10992
- Sat Dec 15, 2012 01:49
- Forum: Other products
- Topic: Lack of color on smoked chicken / cold smoking
- Replies: 11
- Views: 9154
- Fri Dec 14, 2012 11:26
- Forum: Other products
- Topic: Lack of color on smoked chicken / cold smoking
- Replies: 11
- Views: 9154
G'day ssorllih, I can't answer your question as I have no experience with cold smoking at all. But hope you don't mind if I ask you a question.. :grin: What is involved in the decision to 'cold' smoke instead of a hot smoke. Just wondering the pro's and cons of each method in this case. Into chooks ...
- Tue Dec 11, 2012 22:06
- Forum: Hyde Park
- Topic: The high cost of sundries
- Replies: 15
- Views: 7094
- Tue Dec 11, 2012 13:20
- Forum: Venison and Other Game
- Topic: CSABAI, Venison/Pork. First attempt
- Replies: 14
- Views: 18639
- Mon Dec 10, 2012 11:59
- Forum: Venison and Other Game
- Topic: CSABAI, Venison/Pork. First attempt
- Replies: 14
- Views: 18639
Thanks Crusty44, Chuckwagoon & Cabonaia for the help, to me it looks great and is very tasty but I'm not rapt with the texture at this stage. I intend to let it dry in the fridge for a week or so as I prefer a firmer type of sausage. Any ideas as to what would be a sensible/safe period in the fridge...
- Sun Dec 09, 2012 09:20
- Forum: Venison and Other Game
- Topic: CSABAI, Venison/Pork. First attempt
- Replies: 14
- Views: 18639
- Sun Dec 09, 2012 00:14
- Forum: Venison and Other Game
- Topic: CSABAI, Venison/Pork. First attempt
- Replies: 14
- Views: 18639
- Sat Dec 08, 2012 07:27
- Forum: Venison and Other Game
- Topic: CSABAI, Venison/Pork. First attempt
- Replies: 14
- Views: 18639
G'day Jan, Working it out, say 1litre with the bamix'd simmered garlic and 1 to 1.5litres to make the slurry which for 14kg was a fairly large amount. Unfortunately didn't have enough fresh garlic, used 3 whole bulbs and a bottle of crushed garlic about 150gms. The chillie doesn't come thru' much at...