Search found 57 matches
- Fri Jul 22, 2016 08:47
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 455101
I dry my dust out in the oven for a while, and I find that different woods burn differently in the amazin. I usually use apple as a base, then mix in other flavours, but don't use too "fine " otherwise you won't get the airflow and it will smolder out. Too large and it will burn too quick leaving so...
- Sun Jul 17, 2016 08:18
- Forum: Dry Cured Meats and Sausages
- Topic: Hungarian Cold Smoked sausage & Bydgoska
- Replies: 5
- Views: 4558
Thanks for the ideas Redzed. Looking forward to the offal sausages. Busy at the moment so have placed in the freezer. The Bydgoska on the left of the photo went through a 12mm plate as suggested in the Polish sausage making book. The sausauge on the right is a Hungarian cold-smoked sausage. fat dice...
- Sat Jul 16, 2016 12:21
- Forum: Dry Cured Meats and Sausages
- Topic: Hungarian Cold Smoked sausage & Bydgoska
- Replies: 5
- Views: 4558
Hungarian Cold Smoked sausage & Bydgoska
Just completed 4 days of cold smoking the Hungarian sausage. The Bydgoska shared the smoker for 1.5 days. Apple wood as the fuel. Would have preferred the fat chunks to be bigger, but that was the largest back fat i could get ( organic) so had to run with what I had. Just taken delivery of pig heart...
- Wed Jul 06, 2016 02:03
- Forum: Dry Cured Meats and Sausages
- Topic: Kielbasa Lososiowa (Salmon Sausage)
- Replies: 4
- Views: 3529
Then Polish cold Smoked, Metka Pomerania, Salami, then Lososiowa. So only about 4 reipes further in. Next to your socks...... Another question. many of these recipes 9 in the polish book) refer to cure #1. Should i keep to cure #1, or change to cure #2? For example, please refer to the Hungarian Sal...
- Tue Jul 05, 2016 00:35
- Forum: Dry Cured Meats and Sausages
- Topic: Kielbasa Lososiowa (Salmon Sausage)
- Replies: 4
- Views: 3529
- Mon Jul 04, 2016 13:04
- Forum: Dry Cured Meats and Sausages
- Topic: Kielbasa Lososiowa (Salmon Sausage)
- Replies: 4
- Views: 3529
Kielbasa Lososiowa (Salmon Sausage)
Hi, Questiuon please. I am looking at making Lososiow, but in a quandary. Recipe in meats and sausages calls for straight mixing with nitrates / spices, then stuffing, were-as Marianski in the Polish Sausages book refers to curing the meat for several days over a strainer prior to mincing. Should I ...
- Tue Jun 21, 2016 12:39
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 512088
Northener, check out this Ph meter. http://www.ebay.com.au/itm/New-Digital- ... SwOVpXWkcR
I believe this may be useful to you as you want to aim for a low Ph also to help get the Tang
I believe this may be useful to you as you want to aim for a low Ph also to help get the Tang
- Wed Jun 15, 2016 15:23
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 25290
Bought this yesterday
http://www.ebay.com/itm/161107204960?_t ... EBIDX%3AIT
Eyeing up this for tomorrow or Friday..... http://www.ebay.com/itm/151176139266?_t ... EBIDX%3AIT
http://www.ebay.com/itm/161107204960?_t ... EBIDX%3AIT
Eyeing up this for tomorrow or Friday..... http://www.ebay.com/itm/151176139266?_t ... EBIDX%3AIT
- Wed Jun 15, 2016 14:49
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 25290
http://i1208.photobucket.com/albums/cc376/Bluemonkeyfoo/20160615_223026_zpspj2rm9kn.jpg Well, Thanks All. Success and failure on my first Salami adventure. I had planned on making 3 types of salami over the weekend, but my Hungarian did not pass muster. All the ingredients were cold ( frozen), but ...
- Sun Jun 12, 2016 07:34
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 25290
- Sun Jun 12, 2016 00:47
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 25290
Just about to start my mincing, put everything into the freezer after dicing and weighing. Sat down to work out the recipe amounts and realised that the TPX amounts ( percentage wise) were vastly different between the finni and hungarian on the meat and sausages site ( about .12%), whereas Bobs Sopp...
- Thu Jun 09, 2016 10:59
- Forum: BBQ
- Topic: Montreal Beef
- Replies: 19
- Views: 14531
- Wed Jun 08, 2016 06:47
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 25290
- Wed Jun 08, 2016 01:22
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 25290
- Tue Jun 07, 2016 21:51
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 25290
Thanks for that. I have not yet set up a system for drying / fermenting. I was going to use an oven with the light on, but on checking I noticed when the light is switched on, the fan starts, I presume this would dry the casings too much. I have my last curing chamber ( which no longer works) that I...