Search found 59 matches

by tazplas
Tue Aug 13, 2013 03:20
Forum: Microbiology of meat and products
Topic: Starter culture. Biobak Ultra Plus For Raw Salami
Replies: 23
Views: 29850

Got a reply back from Rosie at Coosheen.
Coosheen only sell to commercial setups but she has pointed me to where we can get the SACCO Lyocarni VBM-02. Try http://www.greenlivingaustralia.com.au/
Data sheet is here - http://www.greenlivingaustralia.com.au/ ... M-02-1.pdf

Cheers

Steve
by tazplas
Mon Aug 12, 2013 23:45
Forum: Microbiology of meat and products
Topic: Starter culture. Biobak Ultra Plus For Raw Salami
Replies: 23
Views: 29850

Sounds like a plan Jan. :wink:
I might call Rosie at Cooshen today.
FYI - http://www.saccosrl.it/en/prodotti/colt ... -la-carne/
They also supply dairy cultures for cheese etc.

and Coosheen - http://www.coosheen.com/commercial/lyocarni/

Cheers

Steve
by tazplas
Tue Jul 16, 2013 14:09
Forum: Hardware
Topic: Mincer in Oz
Replies: 18
Views: 19440

Hi Corey I ended up with an attachment for the Kenwood mixer, same as this one http://www.ebay.com.au/itm/KENWOOD-CHEF-MINCER-ATTACHMENT-A720-BOX-/151083443657?pt=AU_SmallKitchenAppliances&hash=item232d4665c9 I ran a kg of pork scotch fillet (pork butt) through it the other day and all was good. Mad...
by tazplas
Mon Jul 08, 2013 12:47
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 74294

Another one that has surfaced here in Perth is
www.butcherquip.com.au
These guys are the WA version of Butcherathome

Cheers

Steve
by tazplas
Sat Jul 06, 2013 02:52
Forum: Hardware
Topic: Mincer in Oz
Replies: 18
Views: 19440

Picked up extra Kenwood plates and knife via Gumtree for $30. Have been looking out for a good mincer but finances dictate at the moment so i'll deal with what i've got until i really get pissed off :smile: Unfortunately, Aldi aren't over here yet. :cry: Thanks for all the suggestions Cheers Steve
by tazplas
Mon Jul 01, 2013 14:59
Forum: Hardware
Topic: Mincer in Oz
Replies: 18
Views: 19440

Thanks Guys

Might have to play with the Kenwood #5 attachment at the moment. Will get some new blades and knives from Butcherquip (same as Butcherathome.com.au) until i can afford the real thing.

Cheers

Steve
by tazplas
Sun Jun 30, 2013 07:09
Forum: Hardware
Topic: Mincer in Oz
Replies: 18
Views: 19440

Mincer in Oz

Hi Guys

I up for buying a mincer and would like recommendations for a 240V unit that can used here Downunder.

Would prefer to buy it here in Oz as i reckon the shipping would kill me on a heavy item.

Cheers

Steve
by tazplas
Tue Jun 25, 2013 13:55
Forum: Hardware
Topic: does your electric smoker do this?
Replies: 20
Views: 23360

Hi Ursula I've got one of these units and i too have experience with a similar swing in temps. It's manageable but at the end of the day, you are only talking about a 12 C swing and for what I do, it's acceptable at this stage. I think if you control the vent on the top, you will obviously release h...
by tazplas
Fri Jun 21, 2013 10:48
Forum: Curing chambers and Related Equipment
Topic: Curing Chamber
Replies: 33
Views: 60025

Hi tazplas I am missing something here. The fridge kicks in if the temperature inside gets to hot. How do you increase the temperature in your chamber, i.e. what heats the fridge? Hi Mark Well, since i live in Perth not Hobart anymore, keeping the inside of the fridge warm is the least of my worrie...
by tazplas
Fri Jun 21, 2013 10:40
Forum: For beginners
Topic: What is fresh bacon. Is it pork belly or is it something els
Replies: 7
Views: 4912

Hi Mark I'm with ssorllih when he says ' i would question the term lean bacon' as it really depends on in what part of the world you were brought up in as to what 'bacon' is. To my mind, fresh bacon could be in fact 'green' bacon. Cured but not cooked until the final moment when you eat it. For exam...
by tazplas
Tue May 21, 2013 14:22
Forum: For beginners
Topic: Making my first load of Panacetta
Replies: 16
Views: 12928

Hi Mark I lived in Hobart for 10 years and cured the meat by hanging in my basement garage during winter. The climate is about the same as Christchurch as we too got the great southerlies directly off Antartica or from the West over the ocean and mountains. Humidity was on average about 60-80% durin...
by tazplas
Tue May 21, 2013 14:00
Forum: Curing chambers and Related Equipment
Topic: Wine fridge for a curing chamber
Replies: 3
Views: 10861

Mark I posted in this section when i converted a wine fridge to a curing chamber. I listed the controls etc and from where i got them. All have worked well and continue to do so apart from the occasional hiccup from the humidifier which i have replaced with this model - http://www.ebay.com.au/itm/NE...
by tazplas
Thu Feb 28, 2013 12:58
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 33
Views: 22979

I'll throw my 2 cents worth in (0.020518 USD) I think it could be interesting but only if you COLD smoke it and i would only smoke for about 6-12 hours so as to add subtlety to it. Maybe do it twice? Aside to the above comment, I cure my 'Coppa' for 3 weeks as per Jason Molinari's blog. I have just ...
by tazplas
Sat Feb 23, 2013 13:32
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 68278

" I'll say it again, this thread needs to be deleted... "



I agree.

Besides, we all have our histories which is what makes us who we are. It adds 'culture' to the human race.

Cheers

Steve

PS - i can neither confirm or deny i was involved in any incident that has occurred in the past :mrgreen:
by tazplas
Sat Feb 23, 2013 13:22
Forum: Smoked pork products
Topic: IdaKraut's minced bacon
Replies: 16
Views: 12540

Hi Jan Can you point me in the direction of the recipe. Have had a look and can't seem to find it:) Cheers Steve Steve, you guys down under say "minced" whereas I say "ground", anyway here's the link: http://www.wedlinydomowe.pl/en/viewtopic.php?t=5996 Thanks Rudy I'll give it a try some time. Chee...