Search found 61 matches
- Sat Apr 26, 2014 02:51
- Forum: Hyde Park
- Topic: Australian And New Zealand Resources Discusion
- Replies: 188
- Views: 128775
G'day Croc, we're near Maffra so not that far from you. Re Cure quantities, a one Kg. bag of cure will do quite a lot of product, At say 2grams of cure / kilogram of product a kilo of cure would make as an example..........500KG of product. I always refer to acknowledged recipes before adding Cure. ...
- Sun Apr 06, 2014 00:04
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469453
Good tips in this thread Ray, I agree that some of the commercial pre mixes are hard to beat. Had a lot better results with them than my own recipes. Re cold tools and meat, your voice of experience speaking there Ray, I found that a smoked sausage a couple of years back was quite outstanding in fla...
- Sat Apr 05, 2014 23:51
- Forum: Technology basis
- Topic: Removing Gamey Flavor In Duck Sausage
- Replies: 7
- Views: 12809
In Aus. our duck season is underway so have had some wild ducks to eat lately after a successful hunt couple of weeks back. Our family has always soaked whole duck and jointed rabbit in cold salty water in the refrig. overnight to reduce the bloodiness and game flavour. Seems to work quite well. (An...
- Fri Jan 31, 2014 01:05
- Forum: Technology basis
- Topic: A long but wonderful journey
- Replies: 19
- Views: 25677
- Tue Dec 10, 2013 03:06
- Forum: Hyde Park
- Topic: Australian And New Zealand Resources Discusion
- Replies: 188
- Views: 128775
- Tue Oct 22, 2013 11:24
- Forum: Hyde Park
- Topic: Venison Salami
- Replies: 23
- Views: 18526
- Sun Jun 30, 2013 00:18
- Forum: Other products
- Topic: Chicken halves
- Replies: 10
- Views: 7021
- Mon Jun 24, 2013 12:26
- Forum: Venison and Other Game
- Topic: Venison Sausage Rolls.
- Replies: 5
- Views: 15610
- Thu Jun 20, 2013 02:01
- Forum: Other products
- Topic: collagen wrap sheets
- Replies: 18
- Views: 28645
- Sat Jun 08, 2013 05:47
- Forum: BBQ
- Topic: Favorite BBQ Sauce Recipe
- Replies: 11
- Views: 14373
- Sat Jun 08, 2013 05:28
- Forum: Venison and Other Game
- Topic: venisonstrami, moosestramiand cariboustrami
- Replies: 15
- Views: 20542
- Sat Jun 01, 2013 09:16
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 212213
- Mon May 20, 2013 14:49
- Forum: Venison and Other Game
- Topic: Aussie Venison Smoked/Cooked Sausage
- Replies: 12
- Views: 19779
G'day O'n, hows Sth Gippy going, raining as usual....lol...dry near Maffra lately. Its called the mettwurst premix, tastes very similiar to a strasburg, we are still eating it after nearly 8 months or so. Great stuff ! I start it off fairly low, say 45/50C, wide open at the top vent for air flow, af...
- Tue May 14, 2013 15:39
- Forum: Hyde Park
- Topic: But... its better for you, right?
- Replies: 30
- Views: 15671
- Mon May 13, 2013 05:19
- Forum: Hardware
- Topic: Grinder Plates in Oz
- Replies: 4
- Views: 3889
Try this business - huge inventory including mincer parts at Geelong, VIC. http://www.startfoodtech.com.au/shop/mincer-parts-large-mincers-c-124_137.html This ebay seller has a large selection also. http://stores.ebay.com.au/Butcher-Baker/Meat-Grinder-Plates-/_i.html?_fsub=1354866017&_sid=49668067&_...