Hi,
I will have a go at making them in about 9 days. It all sounds rather good, especially with toasting the coriander and cumin.
Thanks everybody for the input.
Regards,
Jan.
Brisbane.

Hi, Shortly I would like to be making some old fashioned frankfurts without all super modern additives. I like to use either smoke powder or liquid smoke as a trial, Do members have any guidlines of how much to use. I like the franks to have a noticeable smoke flavour but not overpowering. Furthermo...

Congratulations Robert!!!!!!!!!! You should be awarded an OBE for all the information you so freely shared with all of us. I will make this Schinkenspeck on a much smaller scale of course but making it I WILL. I only suggested an OBE because you are a colonial boy like us down under. Thank you again...

Robert, I can see that we are very much the same. Plain bloody workaholics!!!!!!!! I have a stepson that is exactly the same. I have gone back into our family business for a few hours a day to help him out but it has expanded into 10 hour days again. Those legs look great, I love the coating of fat ...

Hi Story28, I've been wondering about that too. Being a novice, I just have no answer for it. The more experienced members will certainly enlighten us. I even prefer my plain smoked bacon without the skin on, easier to slice, hopefully less time to cure and if used, less Cure #1, as the latter is ca...

Robert, I am sorry for giving you all that extra work Mate but you stuck your head in the noose by showing us all the photo's of these beautiful smoked schinkenspeck pieces. The same as Siara. Most of us are busting our boiler to get started, in particular me. Just don't overdo "the working long hou...

Robert, Your schinkenspeck looks wunderbar, I like old hand-me-down recipes especially from Europe, being a clogwog myself by birth. Just elaborate more for all of us novices on the the quantities and method of the curing ingredients. Personally I will print it out and stick it on the wall where I c...

Welcome BriCan.
Good to see you on this forum as well Robert. Best wishes from a fellow Colonial from Down Under.
Robert has been a very busy contributor on another great sausage forum.
He is in the trade and his advise and recipes are always much appreciated.
Regards,
Jan.
Brisbane.

Gooday Unclebuck, We have the same sort of idiots here in Australia. They go and buy all that crap in supermarkets and believe what they are told. Supermarkets certainly have got their advertising and fancy wording down to a fine art. Flogging shit for big money and heaps of suckers to buy their cra...

Hi Charlie, Tonight I will print it and hand some to my kids. What's a smartphone?? Man, I have a flip phone that is nearly as old as myself. My kids want to give me a new one. I just don't want it. It took me long enough to be able to dial out on this one. I need a mobile the size of a house brick....

Hi Charlie,
Thank you for putting your book on the forum. Where did you get all this spare time from?
Now the big question,
Do you have any objections if I print it out( just for myself) as I like to read it in my easy chair with my feet up.
You are a bloody wizzard!!!!!!
Best Regards,
Jan.
Brisbane.

For an old geezer I am certainly learning fast. I have made salamis with Italian friends for many years but about collagen casings I know nothing, not even how to use them
Gentlemen, thank you for the advise you made my day.
Best Regards,
Jan.
Brisbane.

Hi,
I noticed on an australian suppliers site that clear collagen sausage casings can't be smoked, the only ones suitable for smoking are the brown coloured ones. No explanation at all why.
Does anyone has an explanation for this.
Regards,
Jan.
Brisbane.

When I came to Australia in 1965, I became rather good friends with an Italian family and finished up helping them in making salamis and sausages. They were keen to teach me everything they knew as they saw that I was really interested. The salamis were made without any cure at all, just plain salt ...

Hi CW,
Does smoking in this fibrous casing give it a pronounced smoke taste or do you need other skins/bungs for it.
Regards,
Jan.
Brisbane.