Search found 1089 matches

by crustyo44
Mon Apr 11, 2016 09:52
Forum: Dry Cured Meats and Sausages
Topic: all most ready for first go
Replies: 13
Views: 4295

Hi Lance,
Where did you buy the Cure #2 in Australia. If it's USA manufactured 0.25% per kilo of meat mix is the correct percentage to be on the safe side.
Do remember, only minimal quantities are used and the main carrier in cures is plain old salt.
Start mincing my friend.
Cheers,
Jan.
by crustyo44
Sun Apr 10, 2016 20:03
Forum: For beginners
Topic: Question for Australian members.
Replies: 7
Views: 4793

Hi Lance, A wine fridge runs lower than 19C. believe me, the wine fridge I have runs at approx. 14C all the time. Obviously you can control the temperature by outside electronic controls. Easy and cheap. Humidity might not be a problem in Townsville but you have to play that by ear. Do remember it a...
by crustyo44
Fri Apr 08, 2016 11:28
Forum: For beginners
Topic: Question for Australian members.
Replies: 7
Views: 4793

Northerner, Hi, I imagine that you are planning to make Salami. Do you have a temperature/humidity controlled curing chamber? You will need one if you live in Townsville. The Tropics is not the right place to make these specialty sausages unless you have the correct equipment. If you have no curing ...
by crustyo44
Mon Apr 04, 2016 03:51
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Cold smoking fish with Umai
Replies: 10
Views: 4387

Chris, I asked that same question on the UMAi forum twice. The first time I got a warning to toe the line. The 2nd time I answered a question that was asked on their forum and both posts got deleted. Talk about Gestapo tactics. Never mind, I am going on Holiday to Europe for 5 weeks shortly and will...
by crustyo44
Wed Mar 30, 2016 05:31
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Umai Salumi vs. Chamber Salumi: Which tastes better?
Replies: 38
Views: 18169

Jason, check out Robert Goodrick's recipes. He makes charcuterie for a living and uses only cures, salt and spices. No cultures used anywhere. Good Luck my friend. Good Luck, Jan. Added info: Robert Goodrick posts here as BriCan. His facebook page is here : https://www.facebook.com/Goodricks-Meats-1...
by crustyo44
Mon Mar 28, 2016 20:01
Forum: Dry Cured Meats and Sausages
Topic: First salami experiment, what you think?
Replies: 4
Views: 2638

Why are you throwing these great looking salamis away? Most Italian families would take them off your hands and enjoy them. I do know the risks of NOT using Nitrite/ Nitrate but all my Italian friends never have used any of these additives. They are still alive!!. Personally I do use nitrite/nitrate...
by crustyo44
Fri Mar 25, 2016 19:51
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Umai Salumi vs. Chamber Salumi: Which tastes better?
Replies: 38
Views: 18169

Jason, I have never made salami yet in UMAI/ Tub-Ex/Banquet bags yet but made heaps of Coppa, Bresaola and an off-shoot Tiroler Speck. All of the above came out very good with my preferred spice mixes. The Tiroler Speck trial was smoked in the bag as well. We are lucky to have here a switched-on imp...
by crustyo44
Sun Mar 13, 2016 22:06
Forum: Dry Cured Meats and Sausages
Topic: storing whole muscle finished and eating?
Replies: 6
Views: 2605

Hi Fingers, My 2 cents worth, I'm NO expert but have been making salami, coppa's and bresaola on/off for the last 45 years. I usually dry them to whatever result I like best, than I cut them all in either 2 or 3 pieces ( depending on size), obviously remove the skin, casing, whatever they are and va...
by crustyo44
Mon Feb 01, 2016 20:54
Forum: Sausages
Topic: Polska Kielbasa Wedzona
Replies: 27
Views: 15029

Chris, I do keep some quality garlic on hand for cooking but all the home grown garlic for use in Csabai and other sausages is stewed, frozen and vac packed in flat discs so I break off some for use anywhere when needed. Some quality garlic sells here for $ 28.00 kg and is available very infrequentl...
by crustyo44
Sun Jan 31, 2016 19:46
Forum: Sausages
Topic: Polska Kielbasa Wedzona
Replies: 27
Views: 15029

Chris, I use quality stewed garlic nowadays here, vitamised, frozen and vac packed in Snagman's Csabai. We are being swamped with Chinese garlic with no taste at all and coated in chemicals. Where I live, growing garlic is just impossible so when friends from the south send me some home grown fresh ...
by crustyo44
Tue Dec 29, 2015 12:20
Forum: Dry Cured Meats and Sausages
Topic: Spaniata Romana
Replies: 25
Views: 18035

Red,
I will take some photo's and post them, with my version of Snagman's original Csabai recipe when I make my next batch.
This will be soon as I don't even have enough sausage left to add to a gallon jar of picked eggs.
Cheers,
Jan.
by crustyo44
Tue Dec 29, 2015 12:08
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAI drybag questions
Replies: 22
Views: 9531

Hi lou, I have never dried any sausage yet in Umai bags but I do have made plenty of Coppa, Bresaola and an experimental piece of shoulder pork that was supposed to become Tiroler Speck. Depending on the size and the fat content, I can safely say that the drying time could stretch out to around 12 w...
by crustyo44
Mon Dec 28, 2015 23:07
Forum: Sausages
Topic: Phosphates
Replies: 6
Views: 4495

Tom, Phosphates are not really needed in any charcuterie at all. I prefer to keep everything I make as natural as possible.
Phosphate is mainly used by manufacturers to increase their bottom line.
Some people would say that it can be detrimental to good health.
Have a great 2016.
by crustyo44
Mon Dec 28, 2015 23:00
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 291488

I love loads of cooked kale to eat with mashed potatoes and good gravy and a big Dutch Rookworst to go with it.
Never heard of it being used in sausages though!
by crustyo44
Sat Dec 26, 2015 00:18
Forum: Smokehouses. Construction and Maintenance.
Topic: upright freezer into a smoker
Replies: 7
Views: 5852

Louis, Just make sure everything inside is metal, preferable stainless, I have converted a scrapped bread proofer, all stainless inside and out and sell for a scrap stainless price. These units are insulated as well. I have no internal humidifier, as we have most of the year high humidity and temper...