I have eaten horse meat many times, fresh, minced and in Rookvlees (smoked meat).
In Southern Germany I bought some rolls with donkey salami for lunch when I was there many years ago.
As long as it is labelled correctly I cant see any trouble with it.
Cheers,
Jan.
Search found 1089 matches
- Fri Jan 09, 2015 05:19
- Forum: Hyde Park
- Topic: It's Horse of Course
- Replies: 8
- Views: 8559
- Thu Jan 08, 2015 08:02
- Forum: For beginners
- Topic: Safe thawing and refreezing...A Cardinal Sin?
- Replies: 9
- Views: 10836
- Thu Jan 08, 2015 07:56
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Coppa In The Dry Bags UPDATES
- Replies: 39
- Views: 41915
Devo, The Coppa's look great sofar. I always have put the stretch netting on the outside of the bag. Due to my vacuum sealer playing up the first few times I used it, my thinking was that if I couldn't get a perfect vacuum I use the netting to bond it all together. It worked flawlessly and saved me ...
- Wed Dec 24, 2014 22:56
- Forum: Hyde Park
- Topic: Merry Christmas 2014
- Replies: 14
- Views: 14544
- Sat Dec 20, 2014 03:50
- Forum: Sausages
- Topic: Netting for Sausage
- Replies: 2
- Views: 4724
Hi Snakeoil. As far as I know, all sausage netting is elastic and is available in several strengths, from Std to heavy duty. I have 4 sizes here in HD only. Buy the best possible. I use it on certain salamis and UMAi bags to help the bags stick to meat that you are trying to dry. It's not really nec...
- Wed Dec 17, 2014 00:10
- Forum: Hyde Park
- Topic: Australian And New Zealand Resources Discusion
- Replies: 188
- Views: 132127
Croc, Red has the correct label of the Kwik-Urit. I have a small container here but have never used it. I prefer the USA made cure #1 and #2., 99% of the recipes in books I have lists cure 1 & 2. The Kwit-Urit doesn't list any instructions for dry curing either. Piss poor as far as I am concerned. S...
- Wed Dec 10, 2014 04:37
- Forum: Other products
- Topic: Sweet bread from two year old sweet bread starter
- Replies: 5
- Views: 8623
- Tue Dec 09, 2014 20:38
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Soppressata and Chorizo
- Replies: 40
- Views: 38577
- Sat Dec 06, 2014 23:23
- Forum: Hyde Park
- Topic: Shipping Charges
- Replies: 3
- Views: 4259
Phil, UPS, FedEx etc etc include customs clearance costs in their charges. Here in Australia, anything imported under AUD $ 1000.-- is duty and tax free so no clearance charges apply as well and the time frame through Customs is extremely speedy as well. Florida to Brisbane door to door 3 1/2 days m...
- Sat Dec 06, 2014 05:29
- Forum: Hyde Park
- Topic: Shipping Charges
- Replies: 3
- Views: 4259
Hi Phil, Being an account holder with FedEx and other large international shippers for many years, I can tell you that discounts of up to 90% are on offer, it is all dependant on quantities and cubic volume. All our USA purchases are pre-paid by the supplier to get this discount and every invoice is...
- Tue Dec 02, 2014 20:01
- Forum: Hyde Park
- Topic: Robbed at the border!
- Replies: 11
- Views: 11430
- Mon Dec 01, 2014 07:18
- Forum: Hyde Park
- Topic: Robbed at the border!
- Replies: 11
- Views: 11430
- Thu Nov 27, 2014 07:49
- Forum: Sausages
- Topic: Wedding food
- Replies: 9
- Views: 11002
- Thu Nov 27, 2014 07:48
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAi dry aging bags
- Replies: 122
- Views: 123694
Hi Devo, I have made quite a few products using the UMAi bags. I am impressed. Where I differ from you is that I put the elastic stretch netting on the outside if the UMAi bags for obvious reasons. Never had a bad result yet. In Australia we can now buy the Danish bags that are suitable for smoking ...
- Sun Nov 23, 2014 21:31
- Forum: Hyde Park
- Topic: This and That
- Replies: 3
- Views: 3868
Hi Phil, What you have in your fridge is not to be sneezed at, there is enough to sliced for when the beer comes out. I am going to make their UMAi salami shortly and also their "cold"smoked salmon in various cure variations. Look at their website, I am intrigued. I have a lot to catch up with and t...