Search found 165 matches

by sambal badjak
Mon May 14, 2018 07:10
Forum: Hyde Park
Topic: It Over!
Replies: 4
Views: 1639

Welcome back and congratulations on you new knee ;)
by sambal badjak
Mon May 14, 2018 07:09
Forum: Hyde Park
Topic: Education
Replies: 6
Views: 1780

Those pictures are absolutely fantastic!
Wish we had some shops like that here
by sambal badjak
Mon Apr 16, 2018 07:49
Forum: Sausages
Topic: Kabanosy Revisited
Replies: 9
Views: 1900

That's definitely interesting and I will be following this thread.
Those Kabanosy's look very tasty (to my untrained eye)
by sambal badjak
Thu Apr 05, 2018 06:14
Forum: For beginners
Topic: Ham by injection only
Replies: 4
Views: 1094

Thanks for the replies: Butterbean: the method you describe still places the injected piece of meat in a brine with cure #1, doesn't it? So not only inhjecting? Redzed: I get your point. The cure could leach out and you can't inject in enough places to make sure the meat is cured all over. I figured...
by sambal badjak
Wed Apr 04, 2018 06:25
Forum: For beginners
Topic: Ham by injection only
Replies: 4
Views: 1094

Ham by injection only

I am just wondering:
Could you make ham from a chunck of pork by only injecting the appropriate amount of cure?
Or do you have to immerse it in a brine as well?
by sambal badjak
Tue Apr 03, 2018 06:29
Forum: Hyde Park
Topic: Closing Shop
Replies: 7
Views: 2110

Good luck!
by sambal badjak
Fri Mar 23, 2018 07:13
Forum: Announcements
Topic: New Forum
Replies: 2
Views: 1793

Well said. Muxmun! I totally agree. I am totally new at fermented sausages, going to try and make some snack sticks (as described on a different forum) and just read the saucisson sec for everyone recipe and want to try that as well. To do more than that, I will need to start tinkering with my fridg...
by sambal badjak
Fri Mar 16, 2018 14:56
Forum: Hardware
Topic: Knives
Replies: 11
Views: 2214

Japanese waterstones for sharpening for me too! I think the ceramic steel is interesting for the hard steel Japanese knives. Since I have one, I use it for my other knives as well. But then, I am not walking around with it and I am the only one using it (and I am also the only one usig my knives, yo...
by sambal badjak
Fri Mar 16, 2018 14:51
Forum: Sausages
Topic: Stuffing using 10mm tube
Replies: 15
Views: 3323

I have made sausages in sheep casing with a steelstuffer tube and can't recall having had a problem (except for working with those sheep casings, they are finnicky and break easily).
I am using a 5lb lLEM stuffer, so maybe you have a point in saying that there is less pressure?
by sambal badjak
Thu Mar 01, 2018 11:33
Forum: Sausages
Topic: Smoking and Fat Issues
Replies: 12
Views: 2211

You may very well be right. And I actually made a mistake in my calculations. Even with the 25/75 ratio it is 41 % fat My apologies. I actually clean all the visible fat of pork and then calculate the "clean" meat as about 25% fat. I do not know what @Club does though... So it might well be a fair b...
by sambal badjak
Thu Mar 01, 2018 07:26
Forum: Sausages
Topic: Smoking and Fat Issues
Replies: 12
Views: 2211

At first glance, it just looks like to0 much fat. duck 1.75 fat 1.75 pork: 2 -> estimated as 25% fat / 75% lean Making total fat 1.75+.5 = 2.25 lean -> 1.75+1.5 = 3.25 Which works out at around 30% fat, so actually not too bad.... (I am contradicting myself here). So it's something else.... There go...
by sambal badjak
Mon Feb 26, 2018 06:26
Forum: Hyde Park
Topic: R.I.P Chuckwagon
Replies: 18
Views: 4819

My condolances.
I learned a lot from him.
RIP ChuckWagon
by sambal badjak
Sat Feb 24, 2018 06:12
Forum: Dry Cured Meats and Sausages
Topic: Best before dates on cultures
Replies: 6
Views: 1039

Thanks Redzed and StefanS.
So rather too much than too little...
by sambal badjak
Thu Feb 22, 2018 06:25
Forum: Dry Cured Meats and Sausages
Topic: Best before dates on cultures
Replies: 6
Views: 1039

How much more is more?
Double the amount?
(I got the same issue as Devo, and its probably even more difficult to get anything here)
by sambal badjak
Thu Feb 15, 2018 14:18
Forum: Smoked pork products
Topic: Nitrite and Bacon
Replies: 41
Views: 27936

Thanks Bob.
I will go with the 110 ppm

Kjjek:
I have made bacon with 3.5% salt, then reduced to 3% salt and it was way too salty for me (even after rinsing/soaking).
Hence the further reduction.
I am a low salt eater. I prefer pepper and other spices and herbs instead.