Search found 89 matches

by Aaron
Sun Sep 28, 2014 13:18
Forum: Dry Cured Meats and Sausages
Topic: Air dried goat leg
Replies: 22
Views: 13260

Rigamortis!
by Aaron
Sun Sep 28, 2014 12:56
Forum: Dry Cured Meats and Sausages
Topic: Air dried goat leg
Replies: 22
Views: 13260

Thanks again Redzed I will keep a close eye on any molds of that description I was asked if I wanted the leg stretched out before rigamortice set in....I didn't rally know what I was supposed to say there but I plumbed for the leg to be stretched as I thought it would be easier for carving off the m...
by Aaron
Sat Sep 27, 2014 13:30
Forum: Dry Cured Meats and Sausages
Topic: Air dried goat leg
Replies: 22
Views: 13260

Another question......If I was to buy a salami with that lovely white culture on it and hang it close by to my goat leg....Would that good bacteria jump across to the goat leg??????
by Aaron
Fri Sep 26, 2014 14:21
Forum: Dry Cured Meats and Sausages
Topic: Air dried goat leg
Replies: 22
Views: 13260

Thanks Redzed for all the info
I'll try and do a step by step account......
Should be fun trying it ...even if it doesn't work out...

Cheers!
by Aaron
Fri Sep 26, 2014 01:04
Forum: Dry Cured Meats and Sausages
Topic: Air dried goat leg
Replies: 22
Views: 13260

Thanks for your replies...
Yes, I'm looking forward to the weekend.....Thanks Janlab for the tip in males being on the nose a bit!
Thank you Baconologist for the links ...i'll check them out.
by Aaron
Thu Sep 25, 2014 12:55
Forum: Dry Cured Meats and Sausages
Topic: Air dried goat leg
Replies: 22
Views: 13260

Air dried goat leg

Hi everyone, I had a great time in Spain sampling all their lovely jamons ...Yes, I paid out several times for some Jamon Iberica.....But to be honest...Some of the cheaper hams had a more gamy flavor which (in my opinion) made it more tasty...But, it was all just lovely! My local goat milk supplier...
by Aaron
Mon Jul 14, 2014 13:01
Forum: Dry Cured Meats and Sausages
Topic: First Bresaola
Replies: 49
Views: 20556

That looks really nice one ills

They look much bigger cuts of meat than mine..I only hung for 3 weeks so I'm guessing you took 6 because the cuts were bigger?...Mine started at just under a Kilo

Aaron
by Aaron
Mon Jul 14, 2014 11:54
Forum: Microbiology of meat and products
Topic: Yogourt as culture
Replies: 83
Views: 65835

Aaron, I am not qualified to respond to your questions, and I certainly don't wish to speculate or guess. There actually exists a considerable body of scientific literature in using probiotics in making dry cured products, you can review some of it and make your own conclusions. As far as kefir, wh...
by Aaron
Sun Jul 13, 2014 14:18
Forum: Hyde Park
Topic: Rainwater Harvesting Registration
Replies: 13
Views: 7317

I suppose I will get my post delayed as I wasn't supposed to say that.....OOps!...Silly me!!!
by Aaron
Sun Jul 13, 2014 14:15
Forum: Hyde Park
Topic: Rainwater Harvesting Registration
Replies: 13
Views: 7317

I got to putt my two bobs worth ion here! This effing sucks big time!...To stop you from catching rain water..making it illegal is just a joke.....That'sreal big brother stuff...it just goes to show that you guys are living under a dictatorship...there is no democracy with you ..you are ________. (e...
by Aaron
Sun Jul 13, 2014 03:24
Forum: Microbiology of meat and products
Topic: Yogourt as culture
Replies: 83
Views: 65835

Redzed

carbon dioxide and ethanol (alcohol) would be in kefir too so again, your thoughts please on the effects of these.

Regards
Aaron
by Aaron
Sun Jul 13, 2014 03:18
Forum: Microbiology of meat and products
Topic: Yogourt as culture
Replies: 83
Views: 65835

Redzed I found this quote in Wikapedia on kefir: Recent research revealed kefir grains that were cultured in a medium which had been contaminated with the coliform bacteria E. coli actually inhibited the growth of this organism. It was shown that certain batches of kefir grains completely suppressed...
by Aaron
Sun Jul 13, 2014 03:06
Forum: Microbiology of meat and products
Topic: Yogourt as culture
Replies: 83
Views: 65835

Hi Redzed...I've just googled bacteria in yogurt and got the following: Lactobacillus delbrueckii subsp. bulgaricus, other Lactobacillus strains, Streptococcus thermophilus, and bifidobacteria. Apparently it could be one or all...but usually Streptococcus thermophilus and Lactobacillus bulgaricus. I...
by Aaron
Sat Jul 12, 2014 12:34
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 52823

Aaron, I knew immediately that when I told you to join this Forum that you were the Kerry Packer from The West. Scales with a price tag of $ 330 bucks, wow!!!! I've got 3 small 0.1 scales, the most expensive was around 30 dollars I think. One gets used only once a fortnight. Cheers Mate, enjoy your...
by Aaron
Sat Jul 12, 2014 11:26
Forum: Microbiology of meat and products
Topic: Yogourt as culture
Replies: 83
Views: 65835

No Redzed, i don't know which lactic bacteria is in our homemade kefir but the starter culture came from a pasteurised yogurt that was made locally...My wife just keeps adding a little of her previous batch to the new and so on etc. I'll give it a go for give it a go sake and I'll see what happens. ...