Search found 170 matches

by snagman
Sat Oct 06, 2012 05:01
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 327692

Chorizo

ElDucko, Those chillies, what is it about them, flavour, heat ? Asking because we have in OZ mild and hot chillies, not identified by what I assume is common knowledge names - ancho and pasillo in your neck of the woods. What could I substitute without compromising the (drum roll) Tex Mex Blend ? Al...
by snagman
Fri Oct 05, 2012 07:05
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 112169

Suppliers

Forgot this one -

Urban Griller - Perth. Great for pellets and equipment
by snagman
Fri Oct 05, 2012 06:45
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 112169

Australian And New Zealand Resources Discusion

Topic was split Discussion on putting the list together, and misc. items Jan, Here is some of my sources for the listings; Redback Trading - casings, cures MistyGully - smokers, dust, spices, ingredients ( found them to be expensive ) Butcher At Home casings, equipment ( good supplier, limited rang...
by snagman
Fri Oct 05, 2012 02:07
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 327692

Csabai

Is it ready to eat Hey John, It depends, generally the flavour is better after a little time in the fridge after smoking. You will notice the sausage getting firmer as the moisture leaves. Some fridges are better at removing moisture than others, some fridges are stuffed so full that not much air m...
by snagman
Tue Oct 02, 2012 06:17
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 82872

ssorllih wrote:What do we do with the eggs?
Ross,
Chuck'em out, there are too many flavours in that recipe already..........
by snagman
Tue Oct 02, 2012 05:02
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 327692

Yes John, it is.
Gus
by snagman
Tue Oct 02, 2012 05:01
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 82872

..simple recipe Spot on ElDucko ! Usually the simpler the better. Grilled, barbequed, or added to potatoes,which are peeled and quartered, with sauté onions a bit of sweet paprika and some stock/water to cover, cook to tender, one pot wonder. Cut into 2" pieces, added to sauerkraut and potatoes, si...
by snagman
Mon Oct 01, 2012 03:39
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 327692

Gulyás wrote:These peppers are from my garden.
Fantastic Gulyás ! Clearly there are no possums in your backyard.......
by snagman
Mon Oct 01, 2012 03:30
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 327692

Grasshopper,
Mostly right, stuff and hang in fridge for the skins to dry, usually three days. Then smoke for 8 hours, back in fridge overnight, do this three times.
Regards, Gus
by snagman
Mon Oct 01, 2012 00:46
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 327692

Chuckwagon wrote:How do you eat this sausage
CW, it is great as a beer skate, and I use it as an ingredient is dishes. If there is any interest in this, I'll post recipes, and I'm sure Gulyás will do the same.
Buon Appetit !
by snagman
Sat Sep 29, 2012 01:50
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 327692

Nice Job Pat ! Wouldn't worry about the colour it's the taste that counts Mate !
by snagman
Fri Sep 28, 2012 03:22
Forum: Sausages
Topic: [Ausl] Stifolder
Replies: 9
Views: 9574

Reminds me the people in the dessert covering their water bottle with wet rags, to keep it cool. Huh? What's that? Someone talkin' 'bout me again. Huh? What about canteens in the desert? Huh? Someone mention the desert? :roll: Gus, you ol' hot dog! That stuff is beautiful. I'll bet it melts in your...
by snagman
Thu Sep 27, 2012 02:11
Forum: Hardware
Topic: Stabilizing Meat Mixer
Replies: 13
Views: 22878

Stabilizing Meat Mixer
That is a no nonsense solution to a problem, good work mate !
by snagman
Thu Sep 27, 2012 02:09
Forum: Hardware
Topic: Stabilizing Meat Mixer
Replies: 13
Views: 22878

Gulyás wrote: install a motor on mine.
Gulyás, when done, would like to see photos and details please !

Regards. Gus
by snagman
Thu Sep 27, 2012 01:39
Forum: Sausages
Topic: [Ausl] Stifolder
Replies: 9
Views: 9574

Stiffolder

Snagman, This sounds like something worth trying. Can you add a little detail on drying the sausage. Does it require a drying chamber or can it be dried at room temps or in the refrigerator? Is humidity critical? I don't have a drying/fermentation chamber (yet) so I would be limited as to the degre...