Search found 177 matches
- Sun Feb 01, 2015 11:41
- Forum: For beginners
- Topic: starter cultures that travel well
- Replies: 7
- Views: 6761
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...
- Fri Jan 30, 2015 08:42
- Forum: For beginners
- Topic: starter cultures that travel well
- Replies: 7
- Views: 6761
- Fri Jan 30, 2015 05:10
- Forum: For beginners
- Topic: starter cultures that travel well
- Replies: 7
- Views: 6761
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...
- Tue Jan 13, 2015 06:34
- Forum: For beginners
- Topic: Making semi dry cured snack sticks without starter culture
- Replies: 6
- Views: 8543
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...
- Mon Jan 12, 2015 15:44
- Forum: For beginners
- Topic: Making semi dry cured snack sticks without starter culture
- Replies: 6
- Views: 8543
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...
- Mon Jan 12, 2015 13:58
- Forum: BBQ
- Topic: Yet another BBQ Brisket
- Replies: 3
- Views: 12772
- Mon Jan 12, 2015 09:57
- Forum: For beginners
- Topic: Making semi dry cured snack sticks without starter culture
- Replies: 6
- Views: 8543
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...
- Fri Jan 09, 2015 06:54
- Forum: Sausages
- Topic: Hot Bath Only Sausage?
- Replies: 2
- Views: 4082
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...
- Sat Jan 03, 2015 08:02
- Forum: Hyde Park
- Topic: HAPPY NEW YEAR 2015!
- Replies: 3
- Views: 4967
- Wed Dec 24, 2014 07:47
- Forum: Hyde Park
- Topic: Merry Christmas 2014
- Replies: 14
- Views: 17529
- Fri Dec 05, 2014 10:17
- Forum: For beginners
- Topic: Chili Powder
- Replies: 6
- Views: 29221
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...
- Thu Dec 04, 2014 06:09
- Forum: For beginners
- Topic: Chili Powder
- Replies: 6
- Views: 29221
- Tue Dec 02, 2014 11:11
- Forum: BBQ
- Topic: To Fry or Grill
- Replies: 5
- Views: 13315
- Fri Oct 10, 2014 09:42
- Forum: Sausages
- Topic: [USA] Authentic Polish Kielbasa (Hot Smoked)
- Replies: 17
- Views: 23835
- Mon Sep 22, 2014 08:42
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 248760