Search found 167 matches

by sambal badjak
Sat Jan 25, 2020 07:45
Forum: Suggestions & Feedback
Topic: meatsandsausages website issues
Replies: 2
Views: 1389

meatsandsausages website issues

Long time since I posted and not sure if this is the right place. I was recently referring someone to the affiliated website meatsandsausages about curing bacon. We had a look at this page: https://www.meatsandsausages.com/hams-other-meats/bacon-cured-smoked And it's all a bit messy. It is giving so...
by sambal badjak
Mon May 14, 2018 07:10
Forum: Hyde Park
Topic: It Over!
Replies: 4
Views: 2316

Welcome back and congratulations on you new knee ;)
by sambal badjak
Mon May 14, 2018 07:09
Forum: Hyde Park
Topic: Education
Replies: 6
Views: 2465

Those pictures are absolutely fantastic!
Wish we had some shops like that here
by sambal badjak
Mon Apr 16, 2018 07:49
Forum: Sausages
Topic: Kabanosy Revisited
Replies: 9
Views: 2558

That's definitely interesting and I will be following this thread.
Those Kabanosy's look very tasty (to my untrained eye)
by sambal badjak
Thu Apr 05, 2018 06:14
Forum: For beginners
Topic: Ham by injection only
Replies: 4
Views: 1540

Thanks for the replies: Butterbean: the method you describe still places the injected piece of meat in a brine with cure #1, doesn't it? So not only inhjecting? Redzed: I get your point. The cure could leach out and you can't inject in enough places to make sure the meat is cured all over. I figured...
by sambal badjak
Wed Apr 04, 2018 06:25
Forum: For beginners
Topic: Ham by injection only
Replies: 4
Views: 1540

Ham by injection only

I am just wondering:
Could you make ham from a chunck of pork by only injecting the appropriate amount of cure?
Or do you have to immerse it in a brine as well?
by sambal badjak
Tue Apr 03, 2018 06:29
Forum: Hyde Park
Topic: Closing Shop
Replies: 7
Views: 2950

Good luck!
by sambal badjak
Fri Mar 23, 2018 07:13
Forum: Announcements
Topic: New Forum
Replies: 2
Views: 2378

Well said. Muxmun! I totally agree. I am totally new at fermented sausages, going to try and make some snack sticks (as described on a different forum) and just read the saucisson sec for everyone recipe and want to try that as well. To do more than that, I will need to start tinkering with my fridg...
by sambal badjak
Fri Mar 16, 2018 14:56
Forum: Hardware
Topic: Knives
Replies: 11
Views: 2925

Japanese waterstones for sharpening for me too! I think the ceramic steel is interesting for the hard steel Japanese knives. Since I have one, I use it for my other knives as well. But then, I am not walking around with it and I am the only one using it (and I am also the only one usig my knives, yo...
by sambal badjak
Fri Mar 16, 2018 14:51
Forum: Sausages
Topic: Stuffing using 10mm tube
Replies: 15
Views: 4461

I have made sausages in sheep casing with a steelstuffer tube and can't recall having had a problem (except for working with those sheep casings, they are finnicky and break easily).
I am using a 5lb lLEM stuffer, so maybe you have a point in saying that there is less pressure?
by sambal badjak
Thu Mar 01, 2018 11:33
Forum: Sausages
Topic: Smoking and Fat Issues
Replies: 12
Views: 3072

You may very well be right. And I actually made a mistake in my calculations. Even with the 25/75 ratio it is 41 % fat My apologies. I actually clean all the visible fat of pork and then calculate the "clean" meat as about 25% fat. I do not know what @Club does though... So it might well be a fair b...
by sambal badjak
Thu Mar 01, 2018 07:26
Forum: Sausages
Topic: Smoking and Fat Issues
Replies: 12
Views: 3072

At first glance, it just looks like to0 much fat. duck 1.75 fat 1.75 pork: 2 -> estimated as 25% fat / 75% lean Making total fat 1.75+.5 = 2.25 lean -> 1.75+1.5 = 3.25 Which works out at around 30% fat, so actually not too bad.... (I am contradicting myself here). So it's something else.... There go...
by sambal badjak
Mon Feb 26, 2018 06:26
Forum: Hyde Park
Topic: R.I.P Chuckwagon
Replies: 18
Views: 6559

My condolances.
I learned a lot from him.
RIP ChuckWagon
by sambal badjak
Sat Feb 24, 2018 06:12
Forum: Dry Cured Meats and Sausages
Topic: Best before dates on cultures
Replies: 6
Views: 1480

Thanks Redzed and StefanS.
So rather too much than too little...