Gulyas, that looks magnificent! Lip-smacking good!
Ursula
Search found 317 matches
- Tue Jul 22, 2014 01:29
- Forum: Hyde Park
- Topic: Too many items on the go and nothing for lunch.
- Replies: 12
- Views: 7515
- Tue Jul 22, 2014 01:27
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 522201
In making my selection of salamis the other day I had a near miss disaster. My scales for measuring spices was set on carats by mistake (I didn't know that even existed on them) And I got to the salt measurement and mixing stage when things just didn't seem right. The amount of salt just looked too ...
- Sat Jul 19, 2014 04:34
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 522201
What to do when it's 11 degrees C and raining outside? (Well, it wouldn't be raining inside, I guess!) I am making Hungarian, sopressata, Danish, Cacciatore,Genoa and Milano salami. All minced and ready to stuff this afternoon. This time, all will be smoked during the fermentation, since we have a w...
- Wed Jul 16, 2014 10:13
- Forum: Other products
- Topic: Just Another Chicken Recipe
- Replies: 20
- Views: 18862
- Wed Jul 16, 2014 10:06
- Forum: Hyde Park
- Topic: Happy birthday!
- Replies: 127
- Views: 107702
- Thu Jul 10, 2014 09:31
- Forum: Hyde Park
- Topic: Australian And New Zealand Resources Discusion
- Replies: 188
- Views: 120159
Hi Aaron,I regularly smoke salmon. I buy the fillets from the market and brine them in 80% brine and after washing them and letting them dry at room temperature I smoke them on and off for two days in the cold smoker. Delicious!I've also warm smoked them. Some I vacseal and freeze, others I use over...
- Thu Jul 10, 2014 04:40
- Forum: Hyde Park
- Topic: Australian And New Zealand Resources Discusion
- Replies: 188
- Views: 120159
Great news! This was sent to me from Ken Grimmond at Hansen's: Hi Ursula "I have spoken with MBL and they are willing to stock MOULD 600 culture We are applying for import permits via AQIS and the turnaround is normally 6-8 weeks for approvals I`ve copied David from MBL on this email and I`m sure he...
- Thu Jul 10, 2014 01:21
- Forum: Dry Cured Meats and Sausages
- Topic: First Bresaola
- Replies: 49
- Views: 30776
- Wed Jul 09, 2014 07:06
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Time
- Replies: 24
- Views: 16842
- Wed Jul 09, 2014 07:04
- Forum: Hyde Park
- Topic: Australian And New Zealand Resources Discusion
- Replies: 188
- Views: 120159
Well,it's certainly sounding promising. Here is the reply I just received from Mel Hannay at MBL: Hi Ursula, "Thanks very much for your interest and insights. I have passed on your request to our purchasing department and I am sure we could stock Bactoferm 600 if CHR Hanson are able to offer a suppl...
- Wed Jul 09, 2014 03:49
- Forum: Hyde Park
- Topic: Australian And New Zealand Resources Discusion
- Replies: 188
- Views: 120159
I've just received an email from Ken Grimmond of CHR Hansen. He is going to ask MBL of Adelaide if they would like to stock Bactoferm 600. That's potentially hopeful. I am going to email MBL to let them know we are keen to purchase this product. It would be really good if others also put the pressur...
- Wed Jul 09, 2014 00:19
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Time
- Replies: 24
- Views: 16842
Thanks Steve, Just preparing ingredients for 5 salamis tomorrow, and reading through Stan Marianski's book, was wondering if, when he stipulates garlic amounts if he is referring to garlic powder or fresh. My instinct would be that it is powder, but I can't find any reference in his book as to wheth...
- Tue Jul 08, 2014 05:33
- Forum: Dry Cured Meats and Sausages
- Topic: First Bresaola
- Replies: 49
- Views: 30776
- Tue Jul 08, 2014 05:32
- Forum: Dry Cured Meats and Sausages
- Topic: First Bresaola
- Replies: 49
- Views: 30776
Well done,Aaron! I'm jealous. : :smile: All my fermented products are now smoking away in the cold smoker. At least I know I'll have a lovely smell in my bathroom tonight. Ducko, it's quite possible there was some contamination. I clean all my implements with bleach then rinse them, both before and ...
- Mon Jul 07, 2014 07:45
- Forum: Dry Cured Meats and Sausages
- Topic: First Bresaola
- Replies: 49
- Views: 30776
Hi you other bresaola makers! I'm having a bit of trouble with mine. Since having some troubles with the wrong moulds in my drying chamber, I moved all my salamis and my three bresaolas into the bathroom which had the correct humidity and temperature. The bresaolas were pieces of girello stuffed int...