Got a reply back from Rosie at Coosheen.
Coosheen only sell to commercial setups but she has pointed me to where we can get the SACCO Lyocarni VBM-02. Try http://www.greenlivingaustralia.com.au/
Data sheet is here - http://www.greenlivingaustralia.com.au/ ... M-02-1.pdf
Cheers
Steve
Search found 59 matches
- Tue Aug 13, 2013 03:20
- Forum: Microbiology of meat and products
- Topic: Starter culture. Biobak Ultra Plus For Raw Salami
- Replies: 23
- Views: 36791
- Mon Aug 12, 2013 23:45
- Forum: Microbiology of meat and products
- Topic: Starter culture. Biobak Ultra Plus For Raw Salami
- Replies: 23
- Views: 36791
Sounds like a plan Jan.
I might call Rosie at Cooshen today.
FYI - http://www.saccosrl.it/en/prodotti/colt ... -la-carne/
They also supply dairy cultures for cheese etc.
and Coosheen - http://www.coosheen.com/commercial/lyocarni/
Cheers
Steve
I might call Rosie at Cooshen today.
FYI - http://www.saccosrl.it/en/prodotti/colt ... -la-carne/
They also supply dairy cultures for cheese etc.
and Coosheen - http://www.coosheen.com/commercial/lyocarni/
Cheers
Steve
- Tue Jul 16, 2013 14:09
- Forum: Hardware
- Topic: Mincer in Oz
- Replies: 18
- Views: 21955
Hi Corey I ended up with an attachment for the Kenwood mixer, same as this one http://www.ebay.com.au/itm/KENWOOD-CHEF-MINCER-ATTACHMENT-A720-BOX-/151083443657?pt=AU_SmallKitchenAppliances&hash=item232d4665c9 I ran a kg of pork scotch fillet (pork butt) through it the other day and all was good. Mad...
- Mon Jul 08, 2013 12:47
- Forum: Hyde Park
- Topic: Australian And New Zealand Resources Discusion
- Replies: 188
- Views: 127374
Another one that has surfaced here in Perth is
www.butcherquip.com.au
These guys are the WA version of Butcherathome
Cheers
Steve
www.butcherquip.com.au
These guys are the WA version of Butcherathome
Cheers
Steve
- Sat Jul 06, 2013 02:52
- Forum: Hardware
- Topic: Mincer in Oz
- Replies: 18
- Views: 21955
- Mon Jul 01, 2013 14:59
- Forum: Hardware
- Topic: Mincer in Oz
- Replies: 18
- Views: 21955
- Sun Jun 30, 2013 07:09
- Forum: Hardware
- Topic: Mincer in Oz
- Replies: 18
- Views: 21955
Mincer in Oz
Hi Guys
I up for buying a mincer and would like recommendations for a 240V unit that can used here Downunder.
Would prefer to buy it here in Oz as i reckon the shipping would kill me on a heavy item.
Cheers
Steve
I up for buying a mincer and would like recommendations for a 240V unit that can used here Downunder.
Would prefer to buy it here in Oz as i reckon the shipping would kill me on a heavy item.
Cheers
Steve
- Tue Jun 25, 2013 13:55
- Forum: Hardware
- Topic: does your electric smoker do this?
- Replies: 20
- Views: 25837
Hi Ursula I've got one of these units and i too have experience with a similar swing in temps. It's manageable but at the end of the day, you are only talking about a 12 C swing and for what I do, it's acceptable at this stage. I think if you control the vent on the top, you will obviously release h...
- Fri Jun 21, 2013 10:48
- Forum: Curing chambers and Related Equipment
- Topic: Curing Chamber
- Replies: 33
- Views: 65786
Hi tazplas I am missing something here. The fridge kicks in if the temperature inside gets to hot. How do you increase the temperature in your chamber, i.e. what heats the fridge? Hi Mark Well, since i live in Perth not Hobart anymore, keeping the inside of the fridge warm is the least of my worrie...
- Fri Jun 21, 2013 10:40
- Forum: For beginners
- Topic: What is fresh bacon. Is it pork belly or is it something els
- Replies: 7
- Views: 5685
Hi Mark I'm with ssorllih when he says ' i would question the term lean bacon' as it really depends on in what part of the world you were brought up in as to what 'bacon' is. To my mind, fresh bacon could be in fact 'green' bacon. Cured but not cooked until the final moment when you eat it. For exam...
- Tue May 21, 2013 14:22
- Forum: For beginners
- Topic: Making my first load of Panacetta
- Replies: 16
- Views: 14405
Hi Mark I lived in Hobart for 10 years and cured the meat by hanging in my basement garage during winter. The climate is about the same as Christchurch as we too got the great southerlies directly off Antartica or from the West over the ocean and mountains. Humidity was on average about 60-80% durin...
- Tue May 21, 2013 14:00
- Forum: Curing chambers and Related Equipment
- Topic: Wine fridge for a curing chamber
- Replies: 3
- Views: 11968
Mark I posted in this section when i converted a wine fridge to a curing chamber. I listed the controls etc and from where i got them. All have worked well and continue to do so apart from the occasional hiccup from the humidifier which i have replaced with this model - http://www.ebay.com.au/itm/NE...
- Thu Feb 28, 2013 12:58
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26656
I'll throw my 2 cents worth in (0.020518 USD) I think it could be interesting but only if you COLD smoke it and i would only smoke for about 6-12 hours so as to add subtlety to it. Maybe do it twice? Aside to the above comment, I cure my 'Coppa' for 3 weeks as per Jason Molinari's blog. I have just ...
- Sat Feb 23, 2013 13:32
- Forum: Hyde Park
- Topic: Refuse Corner & Debris Receptacle
- Replies: 168
- Views: 84450
- Sat Feb 23, 2013 13:22
- Forum: Smoked pork products
- Topic: IdaKraut's minced bacon
- Replies: 16
- Views: 14371
Hi Jan Can you point me in the direction of the recipe. Have had a look and can't seem to find it:) Cheers Steve Steve, you guys down under say "minced" whereas I say "ground", anyway here's the link: http://www.wedlinydomowe.pl/en/viewtopic.php?t=5996 Thanks Rudy I'll give it a try some time. Chee...