Search found 7 matches

by npede12
Wed Mar 19, 2014 00:12
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 70754

Hi Oneils Thanks for the welcome. I'm in Seaspray, (near Sale). Its great to know there are a few more sausage makers in the area. The dried blood got here a week and a half after ordering. I have ordered more so should be fairly right for now. 1kg makes 6 litres of blood. Thanks very much for the o...
by npede12
Sat Mar 15, 2014 11:33
Forum: Sausages
Topic: [USA] Chuckwagon's "Paralyzin' Pickled Polecats"
Replies: 12
Views: 10153

great looking recipe. will be on my to do list next time i get the mincer out
by npede12
Sat Mar 15, 2014 11:20
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 357627

nice pics. thanks for sharing
by npede12
Mon Mar 10, 2014 02:35
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 70754

Hi folks after looking every where for a supplier of pork blood either dried or fresh i found out it was illegal to buy from the abattoir or butchers here in Australia. After looking further i found a store on amazon.co.uk that sells dried blood for black pudding and they do send to Australia but we...
by npede12
Mon Mar 10, 2014 02:25
Forum: Recipes from around the world
Topic: Biltong making - for Crusty044
Replies: 17
Views: 24725

I havent tried cold smoking my biltong yet but will as soon as i make a smoke generator. unfortunately i only have a masterbuilt hot smoker at the moment but am in the process of buying the stuff needed for a cold smoker. When im in Melbourne i try to get to the Victoria Market because there is a li...
by npede12
Sun Mar 09, 2014 13:53
Forum: Recipes from around the world
Topic: Biltong making - for Crusty044
Replies: 17
Views: 24725

Hi All, I've been making Biltong for several years now and have never used a cure besides salt. I usually make it the way Janlab does however the last few times all I've used is equal parts of dark soy sauce and Worcestershire sauce with a few teaspoons of crushed garlic and chili for around 2 kg of...
by npede12
Tue Mar 04, 2014 16:38
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 413815

Hi all. And thanks for the welcome Chuckwagon :smile:

Nigel