Search found 173 matches

by sambal badjak
Fri Dec 29, 2023 09:17
Forum: For beginners
Topic: options in hot climate
Replies: 2
Views: 3188

Re: options in hot climate

Thanks,
Thanks Michi

I've heard of umai bags and researched them a bit when they just got out.. I had totally forgotten about them. Sounds like a good option for me here
Time to look at them again!

Meanwhile, I gotta look at canadian bacon, bacon and fresh sausages (and biltong)
by sambal badjak
Fri Dec 29, 2023 07:59
Forum: For beginners
Topic: options in hot climate
Replies: 2
Views: 3188

options in hot climate

I've been away for a while. Moving & building house etc etc Anyway, I want to start making sausages again, except I got a number of limitations. Most important one is the temperature and temp control. I run on solar and have not enough power to control temperature, esp at night (lack of batteries) T...
by sambal badjak
Fri Nov 25, 2022 16:51
Forum: For beginners
Topic: New to brining/curing questions
Replies: 4
Views: 1368

Re: New to brining/curing questions

Do you shake this mix properly before use?
Just by hand?
by sambal badjak
Fri Nov 25, 2022 16:44
Forum: For beginners
Topic: cure needs sugar?
Replies: 3
Views: 1516

Re: cure needs sugar?

Thanks
It's what I told this guy, but just wanted to be sure!
Haven't been doing any curing for a while, but will get back to it.
by sambal badjak
Sun Nov 20, 2022 19:44
Forum: For beginners
Topic: cure needs sugar?
Replies: 3
Views: 1516

cure needs sugar?

I got into a discussion with someone who claimed sugar is necessary for curing, but salt isn't. To me that's the wrong way around and I said so. This person is adamant though and is quoting FDA regulations. I just wanted to ask here, before saying anything back. If true, it would be my first time he...
by sambal badjak
Tue Dec 08, 2020 08:14
Forum: For beginners
Topic: Sundried... Salami?
Replies: 9
Views: 2754

Re: Sundried... Salami?

That actually sound very much like drywors and is eaten a lot in Southern Africa
by sambal badjak
Sun Jan 26, 2020 07:25
Forum: Suggestions & Feedback
Topic: meatsandsausages website issues
Replies: 2
Views: 12114

Re: meatsandsausages website issues

Thanks !
by sambal badjak
Sat Jan 25, 2020 07:45
Forum: Suggestions & Feedback
Topic: meatsandsausages website issues
Replies: 2
Views: 12114

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: 4222

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: 4713

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: 5406

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: 3491

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: 3491

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: 5646

Good luck!
by sambal badjak
Fri Mar 23, 2018 07:13
Forum: Announcements
Topic: New Forum
Replies: 2
Views: 4503

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...