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.
Search found 93 matches
- Wed Aug 26, 2020 00:30
- Forum: Sausages
- Topic: Precuring Meats for Polska Kielbasa Wedzona
- Replies: 5
- Views: 2162
- Tue Aug 25, 2020 05:15
- Forum: Sausages
- Topic: Precuring Meats for Polska Kielbasa Wedzona
- Replies: 5
- Views: 2162
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 ...
- Mon Jun 04, 2018 11:41
- Forum: Hyde Park
- Topic: R.I.P Chuckwagon
- Replies: 18
- Views: 21603
- Mon Aug 10, 2015 09:52
- Forum: Dry Cured Meats and Sausages
- Topic: Spianata Romana
- Replies: 32
- Views: 40783
- Sun Jun 14, 2015 04:42
- Forum: Hyde Park
- Topic: Australian And New Zealand Resources Discusion
- Replies: 188
- Views: 130090
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...
- Thu Jun 11, 2015 05:41
- Forum: Hyde Park
- Topic: Australian And New Zealand Resources Discusion
- Replies: 188
- Views: 130090
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...
- Tue Mar 10, 2015 11:07
- Forum: Hyde Park
- Topic: Australian And New Zealand Resources Discusion
- Replies: 188
- Views: 130090
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
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
- Mon Feb 02, 2015 08:52
- Forum: Hyde Park
- Topic: From the Polish Forum
- Replies: 2
- Views: 4193
- Mon Nov 10, 2014 11:02
- Forum: Microbiology of meat and products
- Topic: Bactoferm 600
- Replies: 2
- Views: 7131
- Tue Oct 21, 2014 12:03
- Forum: Hyde Park
- Topic: Australian And New Zealand Resources Discusion
- Replies: 188
- Views: 130090
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 ...
- Mon Oct 20, 2014 22:52
- Forum: Dry Cured Meats and Sausages
- Topic: Genoa
- Replies: 12
- Views: 13368
- Sat Sep 13, 2014 05:58
- Forum: Hyde Park
- Topic: Australian And New Zealand Resources Discusion
- Replies: 188
- Views: 130090
- Thu Sep 04, 2014 13:24
- Forum: Dry Cured Meats and Sausages
- Topic: Humidity Issue With T-SPX
- Replies: 4
- Views: 7063
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...
- Thu Aug 21, 2014 13:18
- Forum: Hyde Park
- Topic: Happy birthday!
- Replies: 127
- Views: 110632
- Wed Aug 13, 2014 08:20
- Forum: Dry Cured Meats and Sausages
- Topic: Drying and storage times
- Replies: 19
- Views: 20551