Search found 1089 matches
- 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...
- Sun Nov 23, 2014 00:24
- Forum: Sausages
- Topic: Corn Syrup Solids?
- Replies: 16
- Views: 20175
- 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...
- 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...
- 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...
- 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 ...
- Thu Nov 06, 2014 09:51
- Forum: Hardware
- Topic: what kind of meat slicer should i get
- Replies: 13
- Views: 12318
- 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...
- Mon Nov 03, 2014 21:14
- Forum: Hyde Park
- Topic: Change of job
- Replies: 3
- Views: 4138
- Sat Nov 01, 2014 10:13
- Forum: Dry Cured Meats and Sausages
- Topic: My first go at Coppa
- Replies: 10
- Views: 9754
- Thu Oct 30, 2014 20:51
- Forum: Hyde Park
- Topic: MELBOURNE SALAMI FESTIVAL
- Replies: 10
- Views: 7266
- Thu Oct 30, 2014 20:47
- Forum: Hyde Park
- Topic: MELBOURNE SALAMI FESTIVAL
- Replies: 10
- Views: 7266
- Thu Oct 30, 2014 11:42
- Forum: Hyde Park
- Topic: MELBOURNE SALAMI FESTIVAL
- Replies: 10
- Views: 7266
- Thu Oct 30, 2014 11:37
- Forum: Smoked pork products
- Topic: Storing wet cured bacon
- Replies: 7
- Views: 8726
- 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...