Search found 19 matches

by Doc Barrington
Sat Oct 03, 2020 03:23
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 33
Views: 30236

Re: Making Salami in Thailand

Hi Redzed, I sent you a PM with the details of the Probiotic Capsules. Can you let me know if you got it, I was a bit confused with the PM sending section.
by Doc Barrington
Sat Oct 03, 2020 03:17
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 33
Views: 30236

Re: Making Salami in Thailand

Thanks for the positive feedback. I have been giving out samples and so far all positive replies.
The rolled Pancetta seems to be a big hit, followed by the Capocollo, and Lonzino, now see if I get some orders.
by Doc Barrington
Sat Aug 01, 2020 02:24
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 33
Views: 30236

Re: Making Salami in Thailand

Redzed, please send me a PM. I have been searching a web site in Australia for the same brand of Probiotics and found some interesting information that was not available when I purchased the last bottle of Double Strength Probiotics. I have copied their detailed list of ingredients of 4 Probiotic th...
by Doc Barrington
Fri Jul 31, 2020 11:41
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 33
Views: 30236

Re: Making Salami in Thailand

Hi redzed, sorry I can't remember your name. I only this morning wrapped, netted and Trussed a 2.46 kg Beef Bresaola that I've been curing for the past 14 days, it will be the last for a few weeks as I'm driving North East tomorrow morning for a three week holiday from my holiday. Arrived at destina...
by Doc Barrington
Sat Jul 18, 2020 07:47
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 33
Views: 30236

Re: Making Salami in Thailand

Hi everyone it's been a long time since I made a post. Well I'm still in Thailand and in the same small 2 bedroom house which now looks like a commercial kitchen on the inside. The previous Cacciatore Salami I made all those years back lasted over 2.5 years refrigerated in Vacuum Sealed Bags. My Ita...
by Doc Barrington
Tue Dec 02, 2014 02:51
Forum: Sausages
Topic: Richmond Sausage Recipe?
Replies: 5
Views: 9835

Hi everybody, I am an Australian living in Thailand, most of my Expat mates that live here are from England and as normal with everyone they miss some of the comfort food from home after an extended stay overseas. I started making Cumberland Sausages for them years back they are now a favorite of mi...
by Doc Barrington
Sun Nov 30, 2014 06:36
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 33
Views: 30236

Hi Igor, thanks for the latest information. I still have heard nothing from the Yogurt maker at this time, so I have decided to make another batch of Hot Cacciatore this time using their Yogurt as a starter culture as you have stated some of the strains will die off but the beneficial ones are there...
by Doc Barrington
Sat Nov 29, 2014 03:42
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 33
Views: 30236

Hi Redzed, the yogurt I found has 12 live cultures in it no other additives and is made from Organic 100% pure whole Cow Milk. It is only made in small quantities three times a week as the maker is a boutique health food maker selling only in Phuket at this stage. The live strains in it are: L acido...
by Doc Barrington
Fri Nov 28, 2014 04:29
Forum: Dry Cured Meats and Sausages
Topic: Why We Use Nitrites/Nitrate Cures and Starter Cultures
Replies: 31
Views: 52858

Hi Jan and Igor, yes Jan if I remember correctly Vic did work for his Father in Law then took over the dealership and brought their Son in as Parts Manager grooming him to take the reigns. I really liked Vic not sure if he is still around he must be getting on. He was a lovable rogue that loved a fu...
by Doc Barrington
Thu Nov 27, 2014 02:32
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 33
Views: 30236

Hi Redzed, just ordered a new copy of The Art of Making Fermented Sausages from the Book Depository on line got it for $23 USD delivered to Thailand paid by Visa, much cheaper than on Ebay and in Australia. I found a locally made commercial produced yogurt with Lactobacillus rhamnosus and 6 or more ...
by Doc Barrington
Tue Nov 25, 2014 05:36
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 33
Views: 30236

Hi Redzed, thanks for the info every little bit helps me. There is improvement every day on the Cacciatore, I am air drying one link at room temp to see what happens, so far just some oil dripping and getting a little harder, the refrigerated ones are still firming up and there is a slight increase ...
by Doc Barrington
Sat Nov 22, 2014 05:56
Forum: Dry Cured Meats and Sausages
Topic: Why We Use Nitrites/Nitrate Cures and Starter Cultures
Replies: 31
Views: 52858

Hello everyone, my name is Barry Rowe, I have recently become a member the information that is given by everyone is so helpful. I lived in both Upwey and Emerald in Victoria before moving to Phuket Island in Thailand where I have lived for the past four and a half years. My thoughts on using cures #...
by Doc Barrington
Fri Nov 21, 2014 04:07
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 33
Views: 30236

Hi Bobk and Redzed, thanks for the observations they are appreciated the large white spots were larger pieces of the original mold scraped from the donor Salami, they did not dissolve in the sugar solution and I just left them as they were. The small pin prick sized mold spots are the new mold spore...
by Doc Barrington
Fri Nov 21, 2014 02:30
Forum: Dry Cured Meats and Sausages
Topic: Why We Use Nitrites/Nitrate Cures and Starter Cultures
Replies: 31
Views: 52858

Jan ( Crustyo44) Just off the track a bit before I moved to live on the beautiful Tropical Island of Phuket in Thailand, I worked for a major finance company for 33 years. Over that time I got to know a few people in Myrtleford Victoria, Woodsy worked at the tyre shop beside the Nissan Dealer his wi...
by Doc Barrington
Mon Nov 03, 2014 06:22
Forum: Dry Cured Meats and Sausages
Topic: Making Salami in Thailand
Replies: 33
Views: 30236

Hi everyone, the experiment proceeds with a Local commercial Yogurt as a starter culture with the unknown yogurt bacteria. So far no hangups, the Salami smells great with a hint of that nice white mold and the Garlic and Pepper smell are present I think I might be on a winner at this stage. The Pict...