Hi Spud,
Good to see a SANDGROPER back on deck. Fancy calling me a banana bender!! I am Australian first. Workaholic second, Dutchman third and AFL is for me. At least you need brains to play it.
Regards,
Jan.
Brisbane.
Search found 1089 matches
- Thu Jun 16, 2011 23:41
- Forum: For beginners
- Topic: Chicken & his fat /skin
- Replies: 17
- Views: 14235
- Thu Jun 16, 2011 23:25
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 478329
Hi ssorllih, I am 66 years young and still working like a madman. I just have no time to chase girls around a bonfire. Matter of fact, my wife would be really pissed off. I am also a keen hobby distiller and she does not like that either. I give most of it away as I am not much of a drinker. Talk ab...
- Thu Jun 16, 2011 06:21
- Forum: Offal products
- Topic: Liver sausage
- Replies: 28
- Views: 40077
- Thu Jun 16, 2011 05:51
- Forum: Technology basis
- Topic: Beginner Brining Question
- Replies: 25
- Views: 22349
Hi, In the next few weeks I definitely will make this ham as there are lots of pork specials available. Talk about exhorbitant prices for cured meats. Just as an example, I like to make biltong, and smoke some of it before is has dried. In shops and on Ebay.com.au, it sells for around $ 60.00 per ki...
- Wed Jun 15, 2011 23:56
- Forum: For beginners
- Topic: Chicken & his fat /skin
- Replies: 17
- Views: 14235
Hi Spud, I can understand your cold smoking problems in the tropics. It is the same here in Brisbane in the summer although winter is not too bad here. In summer I just hot smoke everything if I run out of goodies. Did you get the ProQ cold smoke generator from the UK? Reports are rather good and pe...
- Wed Jun 15, 2011 23:04
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 478329
- Wed Jun 15, 2011 22:43
- Forum: Sausages
- Topic: [USA] Chorizo
- Replies: 14
- Views: 13344
Hi Chuckwagon, Thank you for all this Cure #1 and 2 information. I was advised by a wise gentleman from the USA on another forum that the limit for cure in Australia/New Zealand is 125 ppm for nitrite and 500 ppm for nitrate. My cures are bought locally but are imported from the US. I was advised on...
- Tue Jun 14, 2011 23:29
- Forum: Sausages
- Topic: [USA] Chorizo
- Replies: 14
- Views: 13344
Hi, Have you tried to smoke these sausages or do you like them fresh and fried. I am a keen consumer of light and heavy smoked sausages but realise that I have to add Cure #1. Can you list the ingredients for say a 10 lbs or 4.5 kg block of meat if possible. Being a new member and a novice, I hate t...
- Tue Jun 14, 2011 23:23
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 588557
new member from Australia
Hi members, Just a short introduction. My name is Jan from Brisbane ,Australia. A keen fisherman, hunter, baker and only a novice at making good tasty sausages, curing, smoking and drying meats. I am also a member of other forums and I enjoy the friendship and help offered on these forums. Shortly I...