Search found 28 matches

by lrdeer
Mon Feb 16, 2015 05:40
Forum: For beginners
Topic: Checking internal temperatures?
Replies: 4
Views: 3533

Spot on Butterbean, no other way of doing it.
by lrdeer
Wed Feb 04, 2015 08:10
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Lemon Thyme Capicola
Replies: 6
Views: 4655

Lemon Thyme Capicola

I am always keen to try something new when it comes to fresh sausage making, curing and smoked sausage. Over this Summer I have been growing plentiful quantities of a great tasting and smelling herb in Lemon Thyme. last year I made a Speck (which is somewhere hiding on this forum), it was a beautifu...
by lrdeer
Sat Jan 31, 2015 08:28
Forum: For beginners
Topic: First Pastrami
Replies: 3
Views: 3169

Shuswap, You will find that the white spot in the middle of your Pastrami is where the brine has not penetrated that area, it's no big deal just looks a bit weird. I have had the same thing happen when curing a Ham or Venison Pastrami, I use a brine pump and always give the meat a few extra squirts ...
by lrdeer
Mon Jan 12, 2015 09:40
Forum: Venison and Other Game
Topic: Kangaroo Sausage
Replies: 11
Views: 11019

Aaron, I can recommend Kangaroo in any smallgoods as long as you have the right fat content, it can be very dry otherwise. On the weekend I made some Venison and Kangaroo Smoked Summer Sausage from the Len Poli recipe, it is the second time I have made this smoked sausage, it is sensational, I used ...
by lrdeer
Thu Jan 08, 2015 08:55
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Coppa In The Dry Bags UPDATES
Replies: 39
Views: 24931

The idea of the netting is good.........but, you might find that during the drying process the netting will embed itself into the outside of the meat and be difficult to remove. When I made my Coppa I found that happened even with string tied around the meat to keep it's shape, I like idea of crusty...
by lrdeer
Thu Jan 08, 2015 08:44
Forum: For beginners
Topic: Safe thawing and refreezing...A Cardinal Sin?
Replies: 9
Views: 7468

As long as you keep the thawed meat and fat icy cold and use icy cold water to mix in the spices. I have been making venison sausages and smallgoods for 25 years, generally it is difficult to make sausages from freshly killed Deer due to time restraints or other issues, I always make the sausages fr...
by lrdeer
Mon Dec 15, 2014 01:50
Forum: Sausages
Topic: Pistachios
Replies: 7
Views: 4018

This is my Venison Mortadella I made recently, I used unsalted Pistachios.
Image
by lrdeer
Tue Oct 14, 2014 09:27
Forum: For beginners
Topic: Binder for Smoked German Bologna
Replies: 7
Views: 6051

Rick, I have been making German Bologna for around 10 years now (always from fresh venison), I use the recipe from the Rytek Kutas Sausage making book, the recipe uses non fat dry milk powder, I use full cream milk powder, the result is a fine tasting smoked sausage that I highly recommend, keeping ...
by lrdeer
Fri Sep 12, 2014 12:30
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Journey with UMAi Bags
Replies: 124
Views: 63218

cogboy , thanks for the offer, problem is I am 15,000 klms away Downunder!!!!!!, but if I am ever over your way I am sure a smallgoods tasting is on the agenda. crusty , pork shoulder was on special at IGA supermarkets in Melbourne a few weeks ago for $3.99kg, I bought 8 shoulders, last week they h...
by lrdeer
Thu Sep 11, 2014 09:47
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Journey with UMAi Bags
Replies: 124
Views: 63218

Finally got to slice up my Speck today after 71 days drying. The cured weight was 1.590kgs, it was cured for 8 days then washed, tied, dried, packaged and sealed in the UMAI bag. It was a perfect seal and sat in my fridge without disturbing until today. The finished weight was 1.061 kgs. I sliced th...
by lrdeer
Mon Aug 11, 2014 00:19
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 75859

cogboy, I agree with the difficulty and frustration in sealing these bags. I have had good success and a few failures. Believe it or not these bags will work even if the seal fails a few days later, my last Lonzino just sat in the bag for most of the time in the fridge without a tight vacuum seal, i...
by lrdeer
Sun Aug 10, 2014 08:45
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 75859

Thanks Guys for all the kind comments, it's just a past time that I love doing. You are right CW, the prices of some of the cured meats is outrageous, recently I saw prices between $40 - $70 per kg, crazy when you can make them yourself. I have a Pork shoulder "Speck" drying at the moment, it was cu...
by lrdeer
Sat Aug 09, 2014 11:46
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 75859

I have been using the UMAI Dry bags with great success recently. The first photo is a cured Pork Loin (Lonza), this was cured using cure #2, salt and Dextrose, 3 x Mandarins and toasted Fennel seeds. The Pork was cured for 10 days, it was then washed and lightly smoked with Pecan wood. The Pork was ...
by lrdeer
Wed Jul 30, 2014 12:48
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Journey with UMAi Bags
Replies: 124
Views: 63218

Dave, I can't answer that one but have you tried the UMAi forum - that's a good question for those who are experienced with UMAi - I'm very much a novice with these bags. Thanks, I'll check out their site . cogboy, my advice is - put the sealed UMAI bag in the fridge (any household fridge) on a wir...
by lrdeer
Sat Apr 26, 2014 10:29
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 53369

G'day Croc, Welcome to this site, their are a lot of very keen sausage makers here. This link will get you small quantities of cures, they will post to you. http://www.mistygully.com.au/brines-cures-1/ In answer to your question about smoke upsetting your neighbours, well, I have been smoking almost...