Search found 170 matches
- 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...
- 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
Urban Griller - Perth. Great for pellets and equipment
- 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...
- 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...
- Tue Oct 02, 2012 06:17
- Forum: Hyde Park
- Topic: Refuse Corner & Debris Receptacle
- Replies: 168
- Views: 82872
- Tue Oct 02, 2012 05:02
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 327692
- 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...
- Mon Oct 01, 2012 03:39
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 327692
- Mon Oct 01, 2012 03:30
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 327692
- Mon Oct 01, 2012 00:46
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 327692
- Sat Sep 29, 2012 01:50
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 327692
- 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...
- Thu Sep 27, 2012 02:11
- Forum: Hardware
- Topic: Stabilizing Meat Mixer
- Replies: 13
- Views: 22878
- Thu Sep 27, 2012 02:09
- Forum: Hardware
- Topic: Stabilizing Meat Mixer
- Replies: 13
- Views: 22878
- 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...