Search found 89 matches
- Tue Aug 25, 2015 14:16
- Forum: Dry Cured Meats and Sausages
- Topic: Optimistic
- Replies: 1
- Views: 2683
Optimistic
Hi Guys I haven't posted here for some time as I have had summer to contend with! Over the last few weeks I have had a few successes with Panchetta and Breseola etc and of course lots of yummy bacon but until now I had not attempted a true Salami. I finally decided to give it a go and for the past t...
- Wed Mar 04, 2015 12:52
- Forum: Sausages
- Topic: Too crumbly a texture..How to avoid?
- Replies: 9
- Views: 14840
Another reason why I had perhaps not mixed enough is that I like a chunkier texture and the more I was mixing the meat the more emulsified it was looking and I was perhaps preferring the meat to stay in tact more...I guess I should have ground through the courser plate but I chose the medium plate b...
- Wed Mar 04, 2015 12:45
- Forum: Sausages
- Topic: Too crumbly a texture..How to avoid?
- Replies: 9
- Views: 14840
- Tue Mar 03, 2015 14:03
- Forum: Sausages
- Topic: Too crumbly a texture..How to avoid?
- Replies: 9
- Views: 14840
- Tue Mar 03, 2015 01:41
- Forum: Sausages
- Topic: Too crumbly a texture..How to avoid?
- Replies: 9
- Views: 14840
Describe what you did and we'll have another go at analyzing the problem. redzed Hi Redzed....Thanks for your reply I made a Spanish Chorizzo using top quality organic Pork Shoulder also a couple of hocks that I had brined and hot smoked. I used a cup of pork stock as my liquid as well as a cup of ...
- Mon Mar 02, 2015 13:24
- Forum: Sausages
- Topic: Too crumbly a texture..How to avoid?
- Replies: 9
- Views: 14840
Too crumbly a texture..How to avoid?
Hello..I'm not happy with the texture of my first Chorizzo breakfast sausage.....it is way to crumbly....and dry......Can anyone please tell me how I've achieved this and how not to do it again......Thanks
- Sun Feb 15, 2015 10:41
- Forum: For beginners
- Topic: Sugar
- Replies: 6
- Views: 5655
Hey Aaron, what exactly are you wanting to make? Sugar is not an essential igredient in sausages, brined or dry cured products. Just watch that you don't over salt. And the amount of sugar in fermented products is a very small amount and it, in turn, is consumed by lactic bacteria so there really i...
- Sun Feb 15, 2015 01:37
- Forum: For beginners
- Topic: Sugar
- Replies: 6
- Views: 5655
If you are making a cured/fermented product, sugar is required for good results. If you are curing with salt and/or nitrites you don't need to use sugar. The sugar is used to make the salt taste less harsh. Very true, I was assuming you where making dry cured sausage. Is your wife just not using su...
- Sat Feb 14, 2015 13:00
- Forum: For beginners
- Topic: Sugar
- Replies: 6
- Views: 5655
Sugar
Hello all!
As my wife is on a no sugar diet I was wondering if cures for meat etc need the sugar as an ingredient as part of the curing process......Or...Can salt be enough???
As my wife is on a no sugar diet I was wondering if cures for meat etc need the sugar as an ingredient as part of the curing process......Or...Can salt be enough???
- Tue Jan 13, 2015 13:20
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 208156
- Tue Jan 13, 2015 00:02
- Forum: Venison and Other Game
- Topic: Kangaroo Sausage
- Replies: 11
- Views: 19396
- Mon Jan 12, 2015 11:46
- Forum: Venison and Other Game
- Topic: Kangaroo Sausage
- Replies: 11
- Views: 19396
That sounds really bloody nice ....Sambar Deer??...Not sure if I can score that but I can substitute with local venison perhaps..... Well Done a good effort me thinks! :mrgreen: I know that I can start on line ordering meat from NSW ect but we have so much on offer here it's easier just to change th...
- Mon Jan 12, 2015 09:01
- Forum: Venison and Other Game
- Topic: Kangaroo Sausage
- Replies: 11
- Views: 19396
- Mon Jan 12, 2015 04:10
- Forum: Venison and Other Game
- Topic: Venison Haggis - South Georgia Style
- Replies: 7
- Views: 13461
- Mon Jan 12, 2015 01:36
- Forum: Venison and Other Game
- Topic: Kangaroo Sausage
- Replies: 11
- Views: 19396
Thanks Bob and Jan for your posts Yes Bob!...I think Karen should become the local agent for Double M Mincers....She could sell a few I reckon!!!! Thanks for the tips on pink salt...I would have rather not put it in but I was sort of guided by the books I've been reading such as 'Charcuterie'. I agr...