Search found 28 matches

by lrdeer
Fri Dec 13, 2013 01:29
Forum: For beginners
Topic: Best Pastrami recipe?
Replies: 6
Views: 4370

CW, the Injectamix I use already contains the cure, the mix is added to water and salt, I always add a little Maple Syrup for sweetness, the brine mix is a locally made product from Downunder.
by lrdeer
Wed Dec 11, 2013 09:02
Forum: For beginners
Topic: Best Pastrami recipe?
Replies: 6
Views: 4370

I have been making Venison Pastrami for many years, the process I use is quite simple. First I brine the meat with an injecta mix which I buy locally, I only leave it in the fridge for 12 hours otherwise it can become salty. Remove the meat from the brine and wash under running cold water, pat dry w...
by lrdeer
Fri Nov 29, 2013 23:15
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 86329

Jan, I am not aware of any Aussie supplier, I bought mine direct from UMAI in the States.
by lrdeer
Fri Nov 29, 2013 07:29
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 86329

Jan, I have been using these bags for nearly 6 months now, they are really amazing how they work. I have attached a few photos of some Charcuterie that I have made. So far all have turned out perfect with no spoilage, maybe a little tweaking of the recipes to add a bit more flavour is all that is ne...
by lrdeer
Mon Aug 05, 2013 08:03
Forum: Other products
Topic: collagen wrap sheets
Replies: 18
Views: 20670

I found a local Aussie supplier for collagen wrap, it is in Wellington Road Clayton, not sure if it is cheap but when I was there last week they had plenty in stock.

http://homemakeit.com.au/collections/sa ... -of-10-qty
by lrdeer
Thu Oct 25, 2012 08:23
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 349890

Here is a small selection of fresh and smoked venison sausage I have made. All are made from our local Sambar Deer with around 20% pork fat added. http://i980.photobucket.com/albums/ae287/lrdeer/7b32e5a3.jpg http://i980.photobucket.com/albums/ae287/lrdeer/a2514e0d.jpg http://i980.photobucket.com/alb...
by lrdeer
Thu Oct 25, 2012 07:48
Forum: Smokehouses. Construction and Maintenance.
Topic: Post Pics of your Smokers!!
Replies: 237
Views: 147187

This is the smokehouse I built around 2 years ago, it is made from Cypress Pine. My intention was to have it wood fired, hence the small brick fireplace on the bottom right, the problem I had was their was no control over the internal temperature of the smokehouse. Once it was fired up the temp. wou...
by lrdeer
Mon Oct 15, 2012 05:11
Forum: Sausages
Topic: 19 -21mm sheep casing problems
Replies: 24
Views: 16548

orf, I have had the same problem in my early days of sausage making. First thing to do with any salted casing is to flush inside the casing with water, if you have trouble opening the end then cut a clean end with a sharp knife, rub the opening between your Thumb and Index finger under running water...
by lrdeer
Fri Jun 10, 2011 12:46
Forum: Sausages
Topic: First Go at 'Emulsified' Sausage, fresh Bockwurst
Replies: 6
Views: 6855

Nice work again NCK, I did a similar method recently for Venison Knockwurst (cooked and smoked), I used the Rytek Kutas recipe (10lbs), I probably got a little over anxious and tried to emulsify in larger batches than you suggest, hence I added a little too much water, the end result was a lovely sa...
by lrdeer
Fri Jun 10, 2011 12:26
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 349890

Really nice work NCK, you certainly give us all a birdseye view of your sausage making skills and equipment, your finished product looks first class. I am making Venison Kielbasa on Sunday and smoking it on Monday, I'll post some photos next week.
by lrdeer
Fri Jun 10, 2011 11:59
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 349890

Hey Norcal, that is a fine looking Andouille, well done. I made some myself a few weeks ago, I used Venison, not the traditional meat but it turned out just beautiful, I used my own smoked chillies, it was a hot brew even though I did cut back on the quantity, it was a very moist sausage and full of...
by lrdeer
Mon Jun 06, 2011 03:04
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 349890

Thanks guys for your comments. The timber I used on the smokehouse is Cypress Pine, it is excellent in withstanding outdoor weather, I did give the outside a couple of coats of acrylic timber sealer, it has no smell so does not effect the finished meat product, it is raw timber inside that now smell...
by lrdeer
Mon Jun 06, 2011 00:50
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 349890

Smoking sausage in my smokehouse

I recently joined this forum and would like to share my sausage making story. I have been a keen sausage maker for over 20 years, I use Venison as my primary ingredient as I always have a good supply, yes, that may not be the traditional method but I can assure you the end product is just amazing. I...