Search found 16 matches

by Marty
Thu Aug 02, 2012 23:59
Forum: BBQ
Topic: BBQ, where does one begin?
Replies: 10
Views: 8885

CrankyBuzzard - Your workbook is an inspiration! For me at least, it is absolutely packed with really useful information. Thank you for sharing, I'm so glad I found this thread!

- Marty
by Marty
Mon Jul 30, 2012 01:49
Forum: Technology basis
Topic: Speaking of salt...
Replies: 14
Views: 11807

Please excuse me if this has been posted somewhere else on the forum. In regards to how much salt to add to my dry cure recipes, are there any calculations or general guidelines I can do to work out the correct amount? For example - 1 cup (300grams) of table salt per 1 kg of beef, 1 cup (300grams) t...
by Marty
Mon Jul 30, 2012 01:30
Forum: Smokehouses. Construction and Maintenance.
Topic: A-MAZE-IN Smoker - Feedback Requested
Replies: 34
Views: 41388

Oh yes there are plenty of those around! A lot of the apple and pear orchards have been taken out in our area sadly, but I do know a guy who has a cherry orchard and a lot of cherry stumps (which I just pulled out for him with my excavator a few weeks ago!). I'm sure he'll be more than happy to get ...
by Marty
Mon Jul 30, 2012 00:25
Forum: For beginners
Topic: The right salt.
Replies: 9
Views: 9894

More reading to do on that one I think - I saw CW's post on the weights of different types of salt - really don't want an overly salty product. Thanks ssorllih :)
by Marty
Mon Jul 30, 2012 00:15
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoke Generators - Venturi Type
Replies: 93
Views: 73775

"Quite durable" indeed! I might have a little go with applying a bit of heat in a test area and see what happens. A light sanding every now and then is looking more and more like the way to go... :)
by Marty
Mon Jul 30, 2012 00:11
Forum: Smokehouses. Construction and Maintenance.
Topic: A-MAZE-IN Smoker - Feedback Requested
Replies: 34
Views: 41388

Jan - I will definitely consider a hopper extension! I don't think it would be that hard either considering I have a hunting shop/ gunsmith / light engineering shop right next door to me (The source of my wild game meats hehe :) ) redzed - unfortunately I can almost guarantee that those pellets are ...
by Marty
Sun Jul 29, 2012 23:43
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoke Generators - Venturi Type
Replies: 93
Views: 73775

Just going to revive this sticky a little with a quick question regarding creosote generation. I bought one of these things http://www.trademe.co.nz/home-living/food-beverage/meat/auction-498450319.htm (If the link stops working - do a search for "Smokai" at TradeMe New Zealand) and yes - they are p...
by Marty
Sun Jul 29, 2012 23:20
Forum: Smokehouses. Construction and Maintenance.
Topic: A-MAZE-IN Smoker - Feedback Requested
Replies: 34
Views: 41388

I would definitely be interested in an A-MAZE-IN Smoker, but unfortunately in NZ there are no pellets available. I would only be able to use dust (probably make my own using my mitre saw and saw up some appropriate logs/branches) which by readin some of the feed back here would mean shorter burn tim...
by Marty
Sun Jul 29, 2012 23:05
Forum: For beginners
Topic: The right salt.
Replies: 9
Views: 9894

Thanks for that guys - I'll definitely be getting some plain table salt then. If I come across any larger amounts of Kosher I'll grab that instead. crustyo44 - I thought exactly the same thing :) I worked out (using the cure calculator http://www.wedlinydomowe.com/sausage-recipes/cure-calculator ) t...
by Marty
Sat Jul 28, 2012 06:09
Forum: For beginners
Topic: The right salt.
Replies: 9
Views: 9894

Thankyou Chuckwagon and Ursula! I'll buy a 25kg sack of plain 'ol salt, and I think I'll be frequenting Misty Gully for curing salts - excellent! Exactly what I was looking for :D A bit of a nuisance trying to get supplies though - the butchers in my area don't take kindly to strangers asking for so...
by Marty
Sat Jul 28, 2012 04:03
Forum: For beginners
Topic: The right salt.
Replies: 9
Views: 9894

The right salt.

This is going to sound a little silly, but I'm having some issues in my neck of the woods finding basic ingredients for curing. I have to order curing salts (Prague Powder #1 in 200g packets) online, which is fine - I think I can cope with the wait! Link to Prague Powder TradeMe NZ search - http://w...
by Marty
Fri Jul 27, 2012 06:33
Forum: Smoked pork products
Topic: smoked hocks
Replies: 25
Views: 21780

I have gone ahead and purchased some Prague Powder #1 - I'm looking forward to trying it out. The internet is a dangerous place - full of good and bad information. The more reading I have done, the more confusing it gets! I kind of stopped giving a rats **** in general after reading this: http://jun...
by Marty
Fri Jul 27, 2012 04:31
Forum: Smoked pork products
Topic: smoked hocks
Replies: 25
Views: 21780

Not sure if I will be bothered to document all of this because I'm still learning. As for it tasting like smoked salt pork... I have to disagree with you on that one. The nitrite free bacon I have been eating from these producers is quite simply the best "smoked salt pork" I have ever eaten in my li...
by Marty
Thu Jul 26, 2012 06:51
Forum: Venison and Other Game
Topic: Venison jerky question
Replies: 16
Views: 13616

All this talk of tricinella spiralis really makes me want to rush out to my deep freeze and grab the venison rumps I've had sitting there for the last 4-5 months and get jerky making! And on that topic - I don't have a dehydrator. Is it ok to use my small benchtop oven (Yes I have two ovens, the big...
by Marty
Thu Jul 26, 2012 05:02
Forum: Smoked pork products
Topic: smoked hocks
Replies: 25
Views: 21780

I haven't made sausages yet Cabonaia, fresh or cured - thats next level for me! If and when I do get there however I will most certainly be doing extensive research before I start :D Also, I must correct my previous statement concerning said porky bits! It is not "organic" pork. Free range most defi...