Search found 51 matches

by spud
Sun Feb 24, 2019 09:27
Forum: Smokehouses. Construction and Maintenance.
Topic: upright freezer into a smoker
Replies: 7
Views: 5932

Re: upright freezer into a smoker

Hi The eBay seller as below was the one that I purchased the eBook for the conversion that I used for the upright freezer conversion. https://www.ebay.com.au/usr/bbqhqnet I haven't visited him for a while but do see now that he doesn't have any eBooks available on his sight. Send him an email as you...
by spud
Sat May 28, 2016 08:45
Forum: Hyde Park
Topic: Casing Tenderness
Replies: 8
Views: 5372

tough casing

Hi All sorry to bring up an old casing post. Couldn't resist - I have just completed what turned out to be the worst cooking experience for a long long time. I was rushing to get some food on the table, quickly defrosted some sausages. They wouldn't brown on skin, when they did they burnt and busted...
by spud
Sun May 24, 2015 18:22
Forum: Hardware
Topic: Cabelas 20lb mixer
Replies: 15
Views: 22501

Hi have a Cabalas 20lb mixer and like Devo I think its not the right tool for any formulation that has any stiffness about it. Have used it maybe 6 times only, the stripping and cleaning drives me mad as well. BUT as I have some free time at moment I spotted a Bucket Mixer made by Tool man DIY expec...
by spud
Sun May 24, 2015 18:07
Forum: Dry Cured Meats and Sausages
Topic: Bacon in Brasil
Replies: 4
Views: 3891

Thanks to you both. Since I posted the Bacon question I have been out and about every time I can. U are right Sushi is great here , have found a Lunch time place just around the corner from Hotel. Brazilian meats are great as you say, there is so much choice. I have had to stop having bought lunches...
by spud
Wed May 06, 2015 18:01
Forum: Dry Cured Meats and Sausages
Topic: Bacon in Brasil
Replies: 4
Views: 3891

Bacon in Brasil

Hi all. At present I'm in Sao Paulo and enjoying the local sausage and smoked meats for sure. I have one question that I'm having trouble getting answered with my local colleagues. Twice in 3 days I have had Chorizo & scrambled eggs for breakfast with a bacon sandwich on the side. Chorizo's has been...
by spud
Fri Dec 05, 2014 23:15
Forum: Sausages
Topic: Beef Sausage Texture
Replies: 3
Views: 3321

Morning - added 450gr pork trim
Spud
by spud
Fri Dec 05, 2014 11:49
Forum: Sausages
Topic: Beef Sausage Texture
Replies: 3
Views: 3321

Beef Sausage Texture

Was in a hurry for some Sausage so picked up a 2kg pack of beef mince. Packet was labelled 17% fat. I treated it like was making Pork Breakfast and left all fancy spices out, just the usual spice blend. Did the primary bind to sticky. Not thinking was to over done as was 5 min approx. with hands. Tr...
by spud
Mon Nov 03, 2014 14:42
Forum: Other products
Topic: Biltong
Replies: 27
Views: 18035

Holy mollie that happen to quick.
This is one my son presented for tasting, he called it Biltong as well.
cheers SpudImage
by spud
Mon Nov 03, 2014 14:40
Forum: Other products
Topic: Biltong
Replies: 27
Views: 18035

:oops:
by spud
Mon Nov 03, 2014 11:40
Forum: Other products
Topic: Biltong
Replies: 27
Views: 18035

Hey Crusty A couple of quick questions about your thick Biltong, is there thin and thick? What is normal? What are approx. dimensions you are cutting to. Don't know where I read it but Jerky is cut from meat cut with the grain then cut across the grain once finished? Lovely pic by the way as well. :...
by spud
Mon Sep 01, 2014 14:13
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 102902

Enough to say, great news for all.

Wish everyone a great day, especially all who look after us.

Good to see that CW humour back again.

Spud (now in Singapore) :wink:
by spud
Wed Aug 27, 2014 15:05
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 64377

Thanks el Ducko. Thought we were getting swamped there for a while. All my Breakfast sausages gone, got skinned out by Family. Must have been good. They were the best I have ever banged together, thinking I might have finally got IT :roll: Have tried to add pics, anyone care to post some for me to p...
by spud
Sat Aug 23, 2014 11:18
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 64377

Guys This is meant as a comment not a criticism Here's a simple task for us all. Head back to the start of this Subject. Count posts that have zero to do with the Base Subject . As I said a comment only, if I offend I'm sorry. For all the beginners, can we keep to the subject....we feel intimidated...
by spud
Sat Aug 23, 2014 11:08
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 102902

I stand with you Ray. In my world if it smells of fish,,,, its fish. We support those that do the hard yards, say no more. All the chat here means didly squat, what do you think CW is feeling, guessing his biggest concern is for those that he hasn't finished training - sign of the real man that he i...
by spud
Sat Aug 23, 2014 02:11
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 64377

KB Boys & gals,
Just to log in that I have completed the Breakfast Sausage homework.
Look great, taste good, best I've made so far.

:smile: Hail the great CW :smile:

Spud OZ