Search found 93 matches

by oneills
Wed Aug 26, 2020 00:30
Forum: Sausages
Topic: Precuring Meats for Polska Kielbasa Wedzona
Replies: 5
Views: 437

Re: Precuring Meats for Polska Kielbasa Wedzona

Thanks Red
That was the answer i was looking for. Have always mixed salt and cure into ground meat then stuffed into casings. Will give this process a go and see if i get a better end result. Am also going to poach half of them to finished temp after smoking to compare the result.
by oneills
Tue Aug 25, 2020 05:15
Forum: Sausages
Topic: Precuring Meats for Polska Kielbasa Wedzona
Replies: 5
Views: 437

Precuring Meats for Polska Kielbasa Wedzona

Intend to make some Polska Kielbasa Wedzona this weekend using recipe from this site as below. I would like to know if there is an advantage when hot smoking the sausages whether it is worth the effort to pre cure the meats, and if so, do you dispose of the liquid that comes out of the meat, or mix ...
by oneills
Mon Jun 04, 2018 11:41
Forum: Hyde Park
Topic: R.I.P Chuckwagon
Replies: 18
Views: 8320

RIP Chuckwagon
by oneills
Mon Aug 10, 2015 09:52
Forum: Dry Cured Meats and Sausages
Topic: Spaniata Romana
Replies: 25
Views: 20964

That looks awesome Chris. I have to try something like that soon
by oneills
Sun Jun 14, 2015 04:42
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 70999

Re: culture prices

It pays to compare prices on cultures for sale in Australia. I found the best prices at Master Butchers in Adelaide. www.mblsa.com.au Bactoferm 600 mould culture $ 17.00 F 1 culture $ 13.60 FRM-7 culture $ 13.60 T-SPX culture $ 12.90 Starter Biobak Ultra Plus $ 15.45 All their other prices for natu...
by oneills
Thu Jun 11, 2015 05:41
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 70999

For those seeking cultures for salami and cured meats I see that Smoked and Cured are now selling TPX and bactoferm 600 amongst other cultures on their online shop http://www.smokedandcured.com.au/bactoferm-mold-600-culture-25g/?page_context=category&faceted_search=0 I met the new owners at the Melb...
by oneills
Tue Mar 10, 2015 11:07
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 70999

Hi Ant, and welcome to the forum
I dont really know anyone in that area, although i do know there are people breeding pigs in the Yarra Valley. I often use farmstock.com.au or gumtree to sell and buy pigs. If these dont produce results then type "piglets for sale " into google.
Good luck

Cheers
Steve
by oneills
Mon Feb 02, 2015 08:52
Forum: Hyde Park
Topic: From the Polish Forum
Replies: 2
Views: 3465

Some nice stuff there. Wish i could read Polish. Must get off my backside and fire up the smoker soon. Been way too busy unfortunately.
by oneills
Mon Nov 10, 2014 11:02
Forum: Microbiology of meat and products
Topic: Bactoferm 600
Replies: 2
Views: 4086

Thanks Jan
Will have to place an order soon

Steve
by oneills
Tue Oct 21, 2014 12:03
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 70999

Hi Croc. There are only 2 abbatoirs East of Melbourne that kill pigs. Gathercoles at Carrum Downs and Gordyns at Sale. I have used Gordyns before but kill my pigs at home now. I doubt whether you will be able to import pigs blood due to quaratine laws. You are welcome to take blood next time i kill ...
by oneills
Mon Oct 20, 2014 22:52
Forum: Dry Cured Meats and Sausages
Topic: Genoa
Replies: 12
Views: 10425

That does look good
by oneills
Sat Sep 13, 2014 05:58
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 70999

Thanks CW
Didn't realise we had so many Aussies on the forum
by oneills
Thu Sep 04, 2014 13:24
Forum: Dry Cured Meats and Sausages
Topic: Humidity Issue With T-SPX
Replies: 4
Views: 5250

Seadog, it's a pleasure to have you with us. I hope I am able to help. When you stuff meat into a casing and call it a sausage the "water weight" should be no lower than Aw0.96. Why? Because staphylococcus and Kocuria (aerobic bacteria) need the moisture to grow and as you know by now, these are th...
by oneills
Thu Aug 21, 2014 13:18
Forum: Hyde Park
Topic: Happy birthday!
Replies: 127
Views: 84485

Thanks for the birthday wishes
Im afraid the poor old bones do ache sometimes these days
by oneills
Wed Aug 13, 2014 08:20
Forum: Dry Cured Meats and Sausages
Topic: Drying and storage times
Replies: 19
Views: 15665

I just clean mine up and vac pack with the casing on and put them in a fridge. Ive still got some of last years left over and they keep getting better with age.