Thanks,
Thanks Michi
I've heard of umai bags and researched them a bit when they just got out.. I had totally forgotten about them. Sounds like a good option for me here
Time to look at them again!
Meanwhile, I gotta look at canadian bacon, bacon and fresh sausages (and biltong)
Search found 173 matches
- Fri Dec 29, 2023 09:17
- Forum: For beginners
- Topic: options in hot climate
- Replies: 2
- Views: 3567
- Fri Dec 29, 2023 07:59
- Forum: For beginners
- Topic: options in hot climate
- Replies: 2
- Views: 3567
options in hot climate
I've been away for a while. Moving & building house etc etc Anyway, I want to start making sausages again, except I got a number of limitations. Most important one is the temperature and temp control. I run on solar and have not enough power to control temperature, esp at night (lack of batteries) T...
- Fri Nov 25, 2022 16:51
- Forum: For beginners
- Topic: New to brining/curing questions
- Replies: 4
- Views: 2979
Re: New to brining/curing questions
Do you shake this mix properly before use?
Just by hand?
Just by hand?
- Fri Nov 25, 2022 16:44
- Forum: For beginners
- Topic: cure needs sugar?
- Replies: 3
- Views: 3047
Re: cure needs sugar?
Thanks
It's what I told this guy, but just wanted to be sure!
Haven't been doing any curing for a while, but will get back to it.
It's what I told this guy, but just wanted to be sure!
Haven't been doing any curing for a while, but will get back to it.
- Sun Nov 20, 2022 19:44
- Forum: For beginners
- Topic: cure needs sugar?
- Replies: 3
- Views: 3047
cure needs sugar?
I got into a discussion with someone who claimed sugar is necessary for curing, but salt isn't. To me that's the wrong way around and I said so. This person is adamant though and is quoting FDA regulations. I just wanted to ask here, before saying anything back. If true, it would be my first time he...
- Tue Dec 08, 2020 08:14
- Forum: For beginners
- Topic: Sundried... Salami?
- Replies: 9
- Views: 4530
Re: Sundried... Salami?
That actually sound very much like drywors and is eaten a lot in Southern Africa
- Sun Jan 26, 2020 07:25
- Forum: Suggestions & Feedback
- Topic: meatsandsausages website issues
- Replies: 2
- Views: 17653
Re: meatsandsausages website issues
Thanks !
- Sat Jan 25, 2020 07:45
- Forum: Suggestions & Feedback
- Topic: meatsandsausages website issues
- Replies: 2
- Views: 17653
meatsandsausages website issues
Long time since I posted and not sure if this is the right place. I was recently referring someone to the affiliated website meatsandsausages about curing bacon. We had a look at this page: https://www.meatsandsausages.com/hams-other-meats/bacon-cured-smoked And it's all a bit messy. It is giving so...
- Mon Apr 16, 2018 07:49
- Forum: Sausages
- Topic: Kabanosy Revisited
- Replies: 9
- Views: 5606
- Thu Apr 05, 2018 06:14
- Forum: For beginners
- Topic: Ham by injection only
- Replies: 4
- Views: 3671
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...
- Wed Apr 04, 2018 06:25
- Forum: For beginners
- Topic: Ham by injection only
- Replies: 4
- Views: 3671
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?
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?
- Tue Apr 03, 2018 06:29
- Forum: Hyde Park
- Topic: Closing Shop
- Replies: 7
- Views: 5877
- Fri Mar 23, 2018 07:13
- Forum: Announcements
- Topic: New Forum
- Replies: 2
- Views: 5927
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...