Search found 89 matches

by Aaron
Tue Aug 25, 2015 14:16
Forum: Dry Cured Meats and Sausages
Topic: Optimistic
Replies: 1
Views: 1781

Optimistic

Hi Guys I haven't posted here for some time as I have had summer to contend with! Over the last few weeks I have had a few successes with Panchetta and Breseola etc and of course lots of yummy bacon but until now I had not attempted a true Salami. I finally decided to give it a go and for the past t...
by Aaron
Wed Mar 04, 2015 12:52
Forum: Sausages
Topic: Too crumbly a texture..How to avoid?
Replies: 9
Views: 8375

Another reason why I had perhaps not mixed enough is that I like a chunkier texture and the more I was mixing the meat the more emulsified it was looking and I was perhaps preferring the meat to stay in tact more...I guess I should have ground through the courser plate but I chose the medium plate b...
by Aaron
Wed Mar 04, 2015 12:45
Forum: Sausages
Topic: Too crumbly a texture..How to avoid?
Replies: 9
Views: 8375

ok...Thanks for your help.....thinking back you could be right about the mix as it was freezing my hands off...the meat was so cold I had to keep stopping or I would have got frost bite!
by Aaron
Tue Mar 03, 2015 14:03
Forum: Sausages
Topic: Too crumbly a texture..How to avoid?
Replies: 9
Views: 8375

Just under 8 kilos of meat...about 17 lbs of meat
by Aaron
Tue Mar 03, 2015 01:41
Forum: Sausages
Topic: Too crumbly a texture..How to avoid?
Replies: 9
Views: 8375

Describe what you did and we'll have another go at analyzing the problem. redzed Hi Redzed....Thanks for your reply I made a Spanish Chorizzo using top quality organic Pork Shoulder also a couple of hocks that I had brined and hot smoked. I used a cup of pork stock as my liquid as well as a cup of ...
by Aaron
Mon Mar 02, 2015 13:24
Forum: Sausages
Topic: Too crumbly a texture..How to avoid?
Replies: 9
Views: 8375

Too crumbly a texture..How to avoid?

Hello..I'm not happy with the texture of my first Chorizzo breakfast sausage.....it is way to crumbly....and dry......Can anyone please tell me how I've achieved this and how not to do it again......Thanks
by Aaron
Sun Feb 15, 2015 10:41
Forum: For beginners
Topic: Sugar
Replies: 6
Views: 3447

Hey Aaron, what exactly are you wanting to make? Sugar is not an essential igredient in sausages, brined or dry cured products. Just watch that you don't over salt. And the amount of sugar in fermented products is a very small amount and it, in turn, is consumed by lactic bacteria so there really i...
by Aaron
Sun Feb 15, 2015 01:37
Forum: For beginners
Topic: Sugar
Replies: 6
Views: 3447

If you are making a cured/fermented product, sugar is required for good results. If you are curing with salt and/or nitrites you don't need to use sugar. The sugar is used to make the salt taste less harsh. Very true, I was assuming you where making dry cured sausage. Is your wife just not using su...
by Aaron
Sat Feb 14, 2015 13:00
Forum: For beginners
Topic: Sugar
Replies: 6
Views: 3447

Sugar

Hello all!
As my wife is on a no sugar diet I was wondering if cures for meat etc need the sugar as an ingredient as part of the curing process......Or...Can salt be enough???
by Aaron
Tue Jan 13, 2015 13:20
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 108348

If you get really stuck you could (Dare I mention Supermarket!!) go to the supermarket and get yourself some lard...It should be sitting in the same isle as the butter and margarine etc
by Aaron
Tue Jan 13, 2015 00:02
Forum: Venison and Other Game
Topic: Kangaroo Sausage
Replies: 11
Views: 10812

Butterbean wrote:Have you made any pasturma with the roo yet?
No..I haven't made Pasturma...I've ony just starting to make sausage.
I started off doing Bacon, Pancetta, Bresaola etc along with pates, terrines an rillettes So My Roo and Pork shoulder was only my second attempt at sausage making!
by Aaron
Mon Jan 12, 2015 11:46
Forum: Venison and Other Game
Topic: Kangaroo Sausage
Replies: 11
Views: 10812

That sounds really bloody nice ....Sambar Deer??...Not sure if I can score that but I can substitute with local venison perhaps..... Well Done a good effort me thinks! :mrgreen: I know that I can start on line ordering meat from NSW ect but we have so much on offer here it's easier just to change th...
by Aaron
Mon Jan 12, 2015 09:01
Forum: Venison and Other Game
Topic: Kangaroo Sausage
Replies: 11
Views: 10812

Butterbean wrote:Roo would be interesting.
Venison isn't too different from Roo Butterbean......We have a Farmer here who breeds Venison so I have tried both and they are both extremely lean dark red meats..I'm sure there are taste differences to wild Vs Farmed though
by Aaron
Mon Jan 12, 2015 04:10
Forum: Venison and Other Game
Topic: Venison Haggis - South Georgia Style
Replies: 7
Views: 7749

BRILLIANT!!
Shoot me up Scottie!! :mrgreen:
by Aaron
Mon Jan 12, 2015 01:36
Forum: Venison and Other Game
Topic: Kangaroo Sausage
Replies: 11
Views: 10812

Thanks Bob and Jan for your posts Yes Bob!...I think Karen should become the local agent for Double M Mincers....She could sell a few I reckon!!!! Thanks for the tips on pink salt...I would have rather not put it in but I was sort of guided by the books I've been reading such as 'Charcuterie'. I agr...