Search found 148 matches

by BriCan
Tue Sep 05, 2017 17:41
Forum: Sausages
Topic: pork skin
Replies: 7
Views: 2681

Bob K wrote:For sausages I cut it off. However is is very good in Head Cheese.

For Headcheese it is essential as it is a binder


There are some fresh sausage recipes that call for the skin
by BriCan
Thu Aug 31, 2017 14:35
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 102675

Re: Missing Chuckwagon

Reading a thread from 2011 I came across this from Chuckwagon discussing adding wine to a sausage recipe: "Heck no! It has always been my carefully considered presupposition, meticulously assiduous hypothesis, as well as my coldly calculated conjecture, that any liquid containing C2H5OH should be i...
by BriCan
Wed Jul 05, 2017 10:18
Forum: Dry Cured Meats and Sausages
Topic: truffle salami
Replies: 11
Views: 3523

BriCan - no problem, all good. Taking your advice of 1.75% though it starts getting pricey here for a 3kg batch, particularly given the essence/oil truffle salami poor cousin sell locally for $9 for 250g. I might have to give the local growers a call and see if they want a few salami from their tru...
by BriCan
Tue Jul 04, 2017 10:18
Forum: Dry Cured Meats and Sausages
Topic: truffle salami
Replies: 11
Views: 3523

At the moment I am working on a Black Truffle Salame recipe with a friend in Kiev-- the amount of truffle to be used is 1.5% to 1.75% -- the latter being my preference Thanks BriCan, that's awesome. Any chance you could devolve the recipe or is it commercial-in-confidence? How forward is the truffl...
by BriCan
Mon Jul 03, 2017 03:05
Forum: Dry Cured Meats and Sausages
Topic: truffle salami
Replies: 11
Views: 3523

At the moment I am working on a Black Truffle Salame recipe with a friend in Kiev-- the amount of truffle to be used is 1.5% to 1.75% -- the latter being my preference
by BriCan
Sun May 07, 2017 20:58
Forum: Microbiology of meat and products
Topic: Color of mold is it ok ?
Replies: 11
Views: 4439

As most folks know white = pure which is why everyone quotes that only white mould is alright, but in all honesty all colours of mould are fine all it means is that you do not have your humidity dialed in-- so long as things are not slimy then things are fine As for red, yellow or black nothing wron...
by BriCan
Fri May 05, 2017 10:22
Forum: Curing chambers and Related Equipment
Topic: Is it bad to overfill a curing chamber?
Replies: 1
Views: 1319

Re: Is it bad to overfill a curing chamber?

Hi, For my latest batch of Chorizo I put a lot of them onto a single shelf - so they are quite stuffed together (I was going to use 2 shelves but the dehumidifier was playing up on the bottom shelf and I needed access to it). In the past I've always tried to give each Chorizo some space around it. ...
by BriCan
Fri May 05, 2017 10:18
Forum: Dry Cured Meats and Sausages
Topic: Is this mold ok?
Replies: 15
Views: 4378

but as long as you don't get the black mould which tends to sink roots into the meat, you have nothing to worry about. All colours of moulds are fine even the black and yes they (black) have tentacles which just penetrate the surface of the meat, but if casings are used then there is no penetration...
by BriCan
Sat Apr 22, 2017 20:19
Forum: Dry Cured Meats and Sausages
Topic: ayrshire bacon
Replies: 24
Views: 18822

Are yall using meat glue to bind these or just rolling and tying? I cannot speak for others, but myself I would/will not use meat glue in any of my products I have a very close friend who has had a kidney transplant and any trace of meat glue (its beef based) can and will make him violently ill whi...
by BriCan
Sat Apr 22, 2017 07:27
Forum: Dry Cured Meats and Sausages
Topic: ayrshire bacon
Replies: 24
Views: 18822

Stefan and Brican, you are making me hungry! I think I gained 3lbs just looking at those pictures! Thanks Chris, it's nice to know that I have not lost my touch :) On a side note, I will be across on the weekend of the 20th May for the Cheese and Meat Festival and if you would like some more of the...
by BriCan
Fri Apr 21, 2017 22:16
Forum: Dry Cured Meats and Sausages
Topic: ayrshire bacon
Replies: 24
Views: 18822

agree with your statement BriCan with aging/maturing method, but - there is another way to prepare that cut - wet curing in brine, hot smoking and poaching. In that way ajwillsnet statement is also correct - personally I'm using small tenderizer. http://imagizer.imageshack.us/v2/640x480q90/922/yWzR...
by BriCan
Thu Apr 20, 2017 10:56
Forum: Dry Cured Meats and Sausages
Topic: ayrshire bacon
Replies: 24
Views: 18822

I had one sausage spice supplier tell me that the key to success on Ayshire bacon is to tumble both the loin and bacon to activate the Myocin which acts as binder when you roll the two together. Don't believe that sausage supplier as it is not true at all, :) it all comes down to the dry cure and t...
by BriCan
Mon Jan 09, 2017 04:45
Forum: Hardware
Topic: New Landjaeger press
Replies: 13
Views: 4766

How long do you leave yours in the press, and what temperature? Does your press hold the whole 40 kg at once? Usually between two to three days depending on my work load Temperature is usually about 20c or just under Yes my set up holds between 40kg to 50g although I normally do 40kg batches once a...
by BriCan
Mon Jan 09, 2017 03:14
Forum: Hardware
Topic: New Landjaeger press
Replies: 13
Views: 4766

Brican. I line the box with plastic to catch the juice. It will be pressed/fermented for 2 days then cold smoked. I was wondering as I make 40kg at a time and know how much liquid can come from the pressing, just a though it is usually best not to let them sit in the liquid as it could turn your sa...
by BriCan
Sun Jan 08, 2017 23:15
Forum: Hardware
Topic: New Landjaeger press
Replies: 13
Views: 4766

fatboyz wrote:Red, after putting the 12 pounds I just made in the press, I can easily do a batch of at least 40 pounds.
How long are you pressing and are there any holes in the bottom of the box?