Search found 59 matches

by northener
Fri Aug 12, 2016 09:49
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 316681

hi all i want to make some kabanosy again but want to put some cheese in this time what do you recommend :?:
by northener
Tue Aug 02, 2016 09:20
Forum: Dry Cured Meats and Sausages
Topic: sugar and dextrose
Replies: 1
Views: 1728

sugar and dextrose

can some one tell me why some recipes have dextrose only and some have a combination of sugar and dextrose surely there is a set amount per 1 kg of meat????
by northener
Sat Jun 25, 2016 00:53
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 316681

thks just tried the third lot they are suberb the pepperoni with 50ml sweet sherry are just the taste i was looking for best i have ever tasted would just like to thank you all for the help along the way :smile: tks again going to check out the local wild life next pleanty of wild pigs, scrub turkey...
by northener
Tue Jun 21, 2016 09:38
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 316681

ok will let you know thks
by northener
Mon Jun 20, 2016 07:43
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 316681

hey redzed u still around
by northener
Wed Jun 15, 2016 08:25
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 316681

ok 2g dex 2g sugar and used raps biostart sprint 50 for 1kg fermented for 72 hrs@20c for the cooked and fermented just went by the recipes on the home page no culture fridge for 24hrs then hot smoke bet that bacon tasted a bit chitty
by northener
Tue Jun 14, 2016 09:03
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 316681

thks had a taste very nice :wink: have made lots of ready to eat fermented they are nice to but lack that tangy taste you get in store brought how do you get them to taste tangy thks
by northener
Mon Jun 13, 2016 08:44
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 316681

chorizo

hi all made some chorizo in uami bags put twice the cure in due to typo in recipe 28 days in have gone from 460g to 270 g was advised that 40 days they would be good to eat can i now hot smoke them and will this make the cure dissipiate to a better level so i can eat them will this affect the shelf ...
by northener
Wed Jun 01, 2016 08:31
Forum: Dry Cured Meats and Sausages
Topic: do i need a curing chamber
Replies: 27
Views: 13126

might have found the problem the pork i used was pickled butcher put wrong label on had a taste to salty by far next lot look better but have twice the cure lol not having much luck third time lucky. by the way if i put some cianti wine in the next lot how much for 1 kg mix also if i add cheese what...
by northener
Fri May 27, 2016 08:49
Forum: Dry Cured Meats and Sausages
Topic: do i need a curing chamber
Replies: 27
Views: 13126

okay made on the 13\5 weight 610g weight today 27/5 421g
by northener
Thu May 26, 2016 08:39
Forum: Dry Cured Meats and Sausages
Topic: do i need a curing chamber
Replies: 27
Views: 13126

hope i am not annoying you to much so will i leave them for 4 weeks or will they dry out to much or will they slow down and stop losing weight am using uami bags or is there any way to slow them down thks
by northener
Wed May 25, 2016 08:26
Forum: Dry Cured Meats and Sausages
Topic: do i need a curing chamber
Replies: 27
Views: 13126

hi back again just had a taste of the first one nice taste nice texture will leave a bit longer next one just wondering if this bio start quick 50 is going to speed the process up that much should i use cure no 1 instead of no 2 it is realy hard to get any info from raps only that it is ready for sa...
by northener
Mon May 23, 2016 07:42
Forum: Dry Cured Meats and Sausages
Topic: do i need a curing chamber
Replies: 27
Views: 13126

okay all good then just weighed first one started at 610g now 455g total time is 10days hope this is good :razz:
by northener
Sat May 21, 2016 23:05
Forum: Dry Cured Meats and Sausages
Topic: do i need a curing chamber
Replies: 27
Views: 13126

okay in that same recipe is says 20g paprika seems a lot is this a typo two
by northener
Fri May 20, 2016 22:14
Forum: Dry Cured Meats and Sausages
Topic: do i need a curing chamber
Replies: 27
Views: 13126

just made some chorizo from the home page i put 1tsp of cure no2 as per recipe but all the uami recipes say 1/2 tsp and on the cure bag is says 1/2 tsp per kilo did not realize until now will i chuck them in the bin or keep them was only 1 kilo will only use 1/2 tsp from now on no matter what the re...