Search found 165 matches

by sambal badjak
Thu Feb 15, 2018 12:55
Forum: Smoked pork products
Topic: Nitrite and Bacon
Replies: 41
Views: 28337

So.... In practice, I should use 120 ppm to make bacon (dry rub, 2-2.5% salt)? Does that apply to skin on belly pork as well, or should it be reduced in that case? I am intending on cold smoking (cool smoking at around 20-25 oC) after curing. I am not sure if this is the same article that has been r...
by sambal badjak
Sat Feb 07, 2015 05:03
Forum: For beginners
Topic: starter cultures that travel well
Replies: 7
Views: 4013

Yes, by mail, But only from the UK to theNetherlands. Should take a day, maybe 2. Once they arrive they go straight into the freezer. It said that they had a shelf life of 14 days unrefridgerated, so hope it all goes OK. I figured FLC was a good one (multifunctional) and actually only ordered the T-...
by sambal badjak
Thu Feb 05, 2015 09:34
Forum: For beginners
Topic: starter cultures that travel well
Replies: 7
Views: 4013

I ordered 1 pack of FLC and 1 pack of T-SPX.
FLC seems pretty universal.
So now it is time to do some proper reading up and making a curing chamber if necessary.....
by sambal badjak
Sun Feb 01, 2015 11:41
Forum: For beginners
Topic: starter cultures that travel well
Replies: 7
Views: 4013

Thank Redzed for taking the time to answer my questions! For now, what I am looking at is making some semi dried cured sausages for which I wouldn't need a curing chamber. It more a process like making kabanosy. I may (in the near future) be looking at dry sausages. At the moment I don't have a curi...
by sambal badjak
Fri Jan 30, 2015 08:42
Forum: For beginners
Topic: starter cultures that travel well
Replies: 7
Views: 4013

Thanks Redzed,
I will see if I can get them in time.
What type culture would you advise I go for?

And I seem to recall someone telling me that fermento could be transported without being too worried about keeping it cold?
by sambal badjak
Fri Jan 30, 2015 05:10
Forum: For beginners
Topic: starter cultures that travel well
Replies: 7
Views: 4013

starter cultures that travel well

Do they exist? Reason for asking is that I would like to try my hands on some semi cured sausages (and later on maybe at dry cured ham and sausage), but I can't find anything locally. I can get people to bring me some from overseas, but obviously not frozen or not even cooled properly. Is there anyt...
by sambal badjak
Tue Jan 13, 2015 06:34
Forum: For beginners
Topic: Making semi dry cured snack sticks without starter culture
Replies: 6
Views: 5607

Thanks Redzed and Bob: I am looking at the recipes for fuet and possibly chorizo from Jeff Weiss book "Charcuteria, the soul of Spain" (off topic: I like the book). I will go by Redzed's suggestions and don't use either yoghurt or probiotics and ferment in the fridge for a couple of days (and I will...
by sambal badjak
Mon Jan 12, 2015 15:44
Forum: For beginners
Topic: Making semi dry cured snack sticks without starter culture
Replies: 6
Views: 5607

Thanks Bob, Yes, I read they could be used, but unfortunately I can't get my hands on them either. I think my main worry is, if it is safe. If it doesn't taste good I will have to chuck it. Don't really like that idea, but it ain't a train smash. If it doesn't smell good, I will chuck it as well (ye...
by sambal badjak
Mon Jan 12, 2015 13:58
Forum: BBQ
Topic: Yet another BBQ Brisket
Replies: 3
Views: 4279

Sounds good!
Do you have any pictures?
by sambal badjak
Mon Jan 12, 2015 09:57
Forum: For beginners
Topic: Making semi dry cured snack sticks without starter culture
Replies: 6
Views: 5607

Making semi dry cured snack sticks without starter culture

I wasn't sure where to put the topic, so just put it in the beginners section. Moderators: please move it if it is in the wrong section I am looking/thinking about making some semi- fermented /semi-dry cured sausages, but there are a couple of issues, of which the main one is that I can`t get any st...
by sambal badjak
Fri Jan 09, 2015 06:54
Forum: Sausages
Topic: Hot Bath Only Sausage?
Replies: 2
Views: 2915

I am sure the more experienced sausage makers will chime in shortly as well. For fresh sausages, you don't really need a water bath. You can make them and keep in the fridge for a couple of days, or freeze them. When you want to eat them, you can poach them, grill them, use them in soups or fry them...
by sambal badjak
Sat Jan 03, 2015 08:02
Forum: Hyde Park
Topic: HAPPY NEW YEAR 2015!
Replies: 3
Views: 3380

Happy new year from rainy zambia.
Thanks for your help in the last year(s) and hope to make some nice cured meats and sausages this year!
by sambal badjak
Wed Dec 24, 2014 07:47
Forum: Hyde Park
Topic: Merry Christmas 2014
Replies: 14
Views: 9291

Merry Christmas and all the best for 2015!

Thanks all, for all the help that you have been given in the last years :mrgreen:
by sambal badjak
Fri Dec 05, 2014 10:17
Forum: For beginners
Topic: Chili Powder
Replies: 6
Views: 3824

paprika (or bell pepper) is related to the chili. To me paprika powder has no heat, or hardly any, whereas chili powder has loads (if it is not stale) I suppose it is all in the semantics and changes a bit per country and language. Paprika in Dutch is what the English call bell pepper, and here they...
by sambal badjak
Thu Dec 04, 2014 06:09
Forum: For beginners
Topic: Chili Powder
Replies: 6
Views: 3824

I grow my own chili's and dry them.

To me chili powder, means ground (powdered) dried chili's......
It tends to confuse me a bit in USA recipes.

Any which way, I tend not to buy spice mixes but make my own (and that also applies to curry powder, curry pastes, chili pastes etc).