Search found 57 matches
- Fri Oct 02, 2020 03:45
- Forum: For beginners
- Topic: Bydgoska and Polska kielbasa wedzona Questions
- Replies: 2
- Views: 1828
Bydgoska and Polska kielbasa wedzona Questions
Hi All, I have a couple of questions regarding the above Salamis I am hoping people could help me out on please. Referring to Marianski recipes. Í have some butchered Pork turning up tomorrow, and some of it was earmarked for either 1 of the above ( not yet decided), but I have just noticed I don’t ...
- Thu Feb 02, 2017 00:01
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa, in or out?
- Replies: 6
- Views: 4237
Hi Fatboyz. For what is worth, I usually aim for weight loss, not time hanging, and tend to favour a loss of around 38 - 42%. My Coppa sit at about a 79 - 80 rh, and 13 degree C. Takes about 3 months. I use a mix of recipes, and I know our sister site has a recipe calling for 21 days, however i succ...
- Sun Jan 29, 2017 14:08
- Forum: Sausages
- Topic: Vegan sausage casings wanted Australia
- Replies: 3
- Views: 3476
Hi Caterpillar, and Welcome. Best service, and a rapidly growing business with a strong on-line presence is My Slice of Life. They would probably look at importing or sourcing what you require. I am base on the Gold Coast, they are in Melbourne, but I get my deliveries max 48 hrs, but has been less ...
- Sun Jan 01, 2017 15:23
- Forum: Smokehouses. Construction and Maintenance.
- Topic: New Smoker build
- Replies: 1
- Views: 5757
New Smoker build
Well, first day of the New Year and the temperature was a shade under 34C ( 94 F) at 08:30 this morning. What better day to turn to a new Cold smoker..... :roll: Thought what I may do is post some pics on the way so that others could follow, or offer advise before I make a big mistake..... My Idea i...
- Wed Dec 28, 2016 10:42
- Forum: Sausages
- Topic: Polish Cold Smoked
- Replies: 6
- Views: 4732
This is one of my favourite Sausages, and I make them regularly in about 6kg batches (1 shoulder), and they tend to last only a month or so with give-aways etc.... My method is probably a little more traditional as i have made several tweaks to the published recipe I dice all the meat into about 2 i...
- Sat Dec 17, 2016 10:31
- Forum: Sausages
- Topic: Bratwursts in Tulsa
- Replies: 12
- Views: 8749
Having not made these sausages I am not much help, however May be well off the mark, but is it possible to overmix the cream so it seperates? If so I would expect this could make a difference to the final product as it would be like adding liquid fat to the sausage. This would then result in what yo...
- Thu Dec 01, 2016 13:59
- Forum: For beginners
- Topic: Refining Sausages
- Replies: 5
- Views: 4980
- Tue Nov 22, 2016 23:08
- Forum: Dry Cured Meats and Sausages
- Topic: Genoa
- Replies: 12
- Views: 13471
Hi Bob. In the recipe it States The following spice and herb combination can be found in some recipes: spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel. herbs: 3 parts marjoram, 1 part thyme, 1 part basil. To make 1 kg sausage about 1.5 g of spices and 1 g of herbs are needed...
- Tue Nov 22, 2016 23:04
- Forum: Dry Cured Meats and Sausages
- Topic: Yet another salami wanted please
- Replies: 4
- Views: 5393
- Tue Nov 22, 2016 08:44
- Forum: Dry Cured Meats and Sausages
- Topic: Yet another salami wanted please
- Replies: 4
- Views: 5393
Yet another salami wanted please
Hi. Need to make room in the freezer for my next load of Pork, and I have a green Ham I want to use. I have plenty of back fat, some belly, and 3 or 4 Kg of fat & sinew free beef. I am looking for a different Salami to be recommended using the Ham, bearing in mind the optional additions I have on ha...
- Fri Nov 18, 2016 07:41
- Forum: For beginners
- Topic: Questions about brining hams and dry rubbing bacons
- Replies: 14
- Views: 10609
- Fri Nov 18, 2016 07:36
- Forum: For beginners
- Topic: Questions about brining hams and dry rubbing bacons
- Replies: 14
- Views: 10609
Hi Scallywag. I would suggest that as you have a responsibility toward your consumers you may be better off over curing than under, though I do note that ( as yet) you are not smoking your products. Some may ague that a greyish centre is not desirable for more reasons than just aesthetically pleasin...
- Thu Nov 17, 2016 16:37
- Forum: For beginners
- Topic: Questions about brining hams and dry rubbing bacons
- Replies: 14
- Views: 10609
Thx BB. I recently followed one of redzed recipes and it came out real good, but i wouldnt mind giving this a try. What is the ml /litre equivalent of your gallon? What do you mean by pinksalt - per label? And just to clarify, you actually boil your curing salt? I have only ever added to a cooled br...
- Tue Nov 15, 2016 12:42
- Forum: Sausages
- Topic: Recipe wanted..Kransky
- Replies: 18
- Views: 24154
Hi Rick, I put all my recipes into an exel spreadsheet so all I have to do is pump in the meat weight and the rest automatically calculates. If anyone wants a copy of the spreadsheet please pm me. The Kransky recipe I used was Krainerwurst, and as i stated before was found on another Site, however I...
- Mon Nov 07, 2016 13:33
- Forum: Offal products
- Topic: Another 2 recipes wanted - Blood Sausage & Liver sausage
- Replies: 10
- Views: 12001