All corners of the globe by the looks of it ! I wouldn't even know what half that stuff is lol
All i ever use apart from pork is salt, pepper, garlic, marjoram and if smoked cure #1
Search found 93 matches
- Wed Aug 06, 2014 07:35
- Forum: For beginners
- Topic: What's In YOUR Polish Kielbasa?
- Replies: 16
- Views: 13784
- Tue Jul 29, 2014 00:35
- Forum: School of Domestic Meat Processing
- Topic: Technological Videos
- Replies: 42
- Views: 76980
- Sun Jul 27, 2014 03:17
- Forum: Hyde Park
- Topic: TALL TALES
- Replies: 88
- Views: 73801
- Sun Jul 27, 2014 03:08
- Forum: Other products
- Topic: first Coppa
- Replies: 7
- Views: 10284
- Sun Jul 20, 2014 01:47
- Forum: Hyde Park
- Topic: High meat prices are here to stay!
- Replies: 16
- Views: 10326
OK, I'm waiting with a hot grill! You guys drive in the beef (might have a few issues in herding them onto the ferry for the final stretch), :shock: and I have plenty of mushrooms for the steaks. [url=http://www.sherv.net/cm/emoticons/hungry/hungry-2.gif]Image [/URL] We are on the way . Giddy up ho...
- Sun Jul 13, 2014 12:10
- Forum: Dry Cured Meats and Sausages
- Topic: First Bresaola
- Replies: 49
- Views: 30798
They have a good amount of backfat, but it depends how you feed them. I used to get a lot of bakery waste.but ended up with too much fat. But it doesn't go to waste.....rendered it down for lard and keep some for adding to lean meat for sausages. Not sure how they would compare to durocs, maybe a to...
- Sun Jul 13, 2014 11:14
- Forum: Dry Cured Meats and Sausages
- Topic: First Bresaola
- Replies: 49
- Views: 30798
Hi Jan L It was yummo We have English Large Blacks. They are a great animal to keep and provide us with some beautiful meat. We normally keep a couple of piglets to grow out and kill ourselves and sell the rest to pay for feed. Have some coppa, lomo and other goodies still in the curing fridge Cheer...
- Sun Jul 13, 2014 10:25
- Forum: Dry Cured Meats and Sausages
- Topic: First Bresaola
- Replies: 49
- Views: 30798
After six weeks of drying in the curing fridge my bresaola has lost 35% of its weight, so I took them out and tore off casing and netting to try. Was a little bit hard around edges but tasted great and melted in the mouth, so was very happy. I decided to vacuum pack for a week or so to try and softe...
- Wed Jul 09, 2014 11:38
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Time
- Replies: 24
- Views: 16861
- Mon Jul 07, 2014 11:01
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Time
- Replies: 24
- Views: 16861
Hi Ursula I always use cracked pepper unless a recipe calls for otherwise. This year I used Aussie Pepper which I bought when in Milawa. I only used a starter culture in the cacciatore because a) the recipe included it and b) I wanted to make sure the couple of large ones I did cured properly and th...
- Fri Jul 04, 2014 09:08
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Time
- Replies: 24
- Views: 16861
- Fri Jul 04, 2014 02:32
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Time
- Replies: 24
- Views: 16861
- Thu Jul 03, 2014 07:16
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Time
- Replies: 24
- Views: 16861
Hi Ursula. I set off a mortein bomb a week before i start to get rid off any resident pests and discourage new visitors. Normally it is too cold for them this time of year anyway, but keep a look out just in case. I am too sending off an email re mould 600. Have you had any response yet ? Cheers Steve
- Wed Jul 02, 2014 12:14
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Time
- Replies: 24
- Views: 16861
Yes, it was a hell of a lot of work and i had some great help with a local butcher helping with the cutting up and my partner and son helping with the stuffing. Was relieved when finally done and cant wait to try them. Have a ham and some bacon to smoke in a few days and some coppa to case and place...
- Wed Jul 02, 2014 09:26
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Time
- Replies: 24
- Views: 16861
Hi Ursula. I dont smoke any of my salami.......not yet anyway. Would love to be able to get hold of bactoferm 600 as well. Jan. I have that much rat bait around here, they get a feast before they go to rat heaven. My partner loves the casing applicator you made me buy the way. Any WD members are wel...