Search found 1089 matches

by crustyo44
Sun Nov 23, 2014 00:32
Forum: Dry Cured Meats and Sausages
Topic: Why We Use Nitrites/Nitrate Cures and Starter Cultures
Replies: 31
Views: 52838

Hi Doc, You certainly opened up the history books about Myrtleford. I lived there for about 13 years and do know the people mentioned. From memory Vic Garoni started out working as a car salesman for his father in law. I made all my salamis there with Italian friends and never added any cures at all...
by crustyo44
Sun Nov 23, 2014 00:24
Forum: Sausages
Topic: Corn Syrup Solids?
Replies: 16
Views: 20175

Corn syrup solids are sold in Brew shops everywhere,
Cheers,
Jan.
by crustyo44
Tue Nov 11, 2014 06:54
Forum: For beginners
Topic: Can someone clear this up for me
Replies: 22
Views: 16775

Hi Mark, Lamb flaps can be bought here by the bucket load. Cheap as chips as nobody buys them apart from all the Islanders here. No wonder they have serious health problems and are 6 ft across the rear end. I used to buy lamb shanks for my dogs, now it's a luxury food and twice the price as a leg of...
by crustyo44
Mon Nov 10, 2014 08:22
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 114451

Sorry for WHAT?? Phil.!!!!!!!! I like your photo's of what you made with UMAi. Over the last few months I have had an extreme shortage of spare time. The main thing in sausage making is that you are satisfied with the end product. Yours look great. With the next lot you might increase the garlic pow...
by crustyo44
Mon Nov 10, 2014 08:10
Forum: Microbiology of meat and products
Topic: Bactoferm 600
Replies: 2
Views: 5650

Bactoferm 600

Hi Members, Obviously this post is important to Australian and New Zealand members. Bactoferm 600 is now in stock in Adelaide. SA. First time ever!!!!!!!!! Contact: Mel Harley, MBL Food service. www.mblsa.com.au Satchet cost is AU $ 17.00 each. Let's give them a go, they deserve it. We might need th...
by crustyo44
Sun Nov 09, 2014 20:38
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 114451

Thanks guys for posting all those photo's. It all looks so appetising. I haven't made any salami yet in UMAi bags but it is all on the endless list. I made several coppa's, lonza and bresaola,s. The end results were very pleasing. Personally I don't like cloves and cinnamon in dried meat but I have ...
by crustyo44
Thu Nov 06, 2014 09:51
Forum: Hardware
Topic: what kind of meat slicer should i get
Replies: 13
Views: 12318

Get a good Brand name, either new or S/H. Cheap Chinese ones are a pain and a waste of money.
by crustyo44
Mon Nov 03, 2014 21:38
Forum: Other products
Topic: Biltong
Replies: 27
Views: 27297

Hello Spud, Your son's biltong look great. I usually slice mine paper thin so everybody plucks quite a few between three fingers and start enjoying it. Mind you, one windy day don't eat them on the patio or verandah. What I have also done as a trial is that I dried the thinner pieces ( stokkies) unt...
by crustyo44
Mon Nov 03, 2014 21:14
Forum: Hyde Park
Topic: Change of job
Replies: 3
Views: 4138

Good Luck Mate, You'll do well.
Hope to see you again when you are in Brisbane!!!
Cheers,
Jan.
by crustyo44
Sat Nov 01, 2014 10:13
Forum: Dry Cured Meats and Sausages
Topic: My first go at Coppa
Replies: 10
Views: 9754

Mark,
That is a very good looking Coppa, I bet you ate a fair amount already.
You should buy some Italian made stretch netting much superior to what you have used on the Coppa. I have changed over and the difference is between chalk and cheese.
Cheers mate,
Jan.
by crustyo44
Thu Oct 30, 2014 20:51
Forum: Hyde Park
Topic: MELBOURNE SALAMI FESTIVAL
Replies: 10
Views: 7266

Red,
Thanks for the invitation but my legs, ankle's and knees have been punished enough for the last 50 years. Eventually cross country and long distance running catch up with everybody.
Cheers,
Jan.
by crustyo44
Thu Oct 30, 2014 20:47
Forum: Hyde Park
Topic: MELBOURNE SALAMI FESTIVAL
Replies: 10
Views: 7266

Phil,
To cure belly bacon I like to use BigGuy's cure and smoke it with Australian Hardwoods.
This combination suits ME!!
Cheers,
Jan.
by crustyo44
Thu Oct 30, 2014 11:42
Forum: Hyde Park
Topic: MELBOURNE SALAMI FESTIVAL
Replies: 10
Views: 7266

Hi Phil,
My knee replacement was a total success, the Physio work outs are tough but I've been through worse.
I am starting to cure a batch of belly bacon next week just to keep my hand in and brain occupied.
Cheers,
Jan.
by crustyo44
Thu Oct 30, 2014 11:37
Forum: Smoked pork products
Topic: Storing wet cured bacon
Replies: 7
Views: 8726

Mark,
You certainly can trace J's ancestry.
Cheers,
Jan O.
By the way, if you ever decide to come for a holiday in Brisbane, let me know, some bargain slicers available. I bought a 250 mm OMAS in good nick for $ 50.--
by crustyo44
Tue Oct 21, 2014 08:32
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 112085

Hi Croc, I have no experience with making sausages from either deer or wild pigs. May I suggest you talk to the local Vet first for his opinion or a meat inspector if you have an abattoir near you. To kill certain bugs you need to freeze it for quite an extended period at a certain temperature. A fr...