Search found 15 matches

by Ant
Thu Jun 11, 2015 06:11
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 53818

Just about to cold smoke tonne of sausages and meat. Should be a good learning experience.
by Ant
Thu Mar 19, 2015 21:05
Forum: Smokehouses. Construction and Maintenance.
Topic: Croatian Cold Smoker 5 Metres High
Replies: 13
Views: 9755

I was also told cold smoked fat is very good for you, it is only bad when fat is heated and cooked. Please explain.... Any fat that is hot smoked or grilled (sausages/burgers/steaks) etc. turns the fat into bad cholesterol and is bad for the heart, liver etc. If cold smoked, non heated it has no ch...
by Ant
Wed Mar 18, 2015 21:31
Forum: Smokehouses. Construction and Maintenance.
Topic: Croatian Cold Smoker 5 Metres High
Replies: 13
Views: 9755

I was also told cold smoked fat is very good for you, it is only bad when fat is heated and cooked.
by Ant
Wed Mar 18, 2015 11:05
Forum: Smokehouses. Construction and Maintenance.
Topic: Croatian Cold Smoker 5 Metres High
Replies: 13
Views: 9755

Hey Gulyas, they are very interesting setups. In George's smoker the sausages rely on the wind passing through it to dry them and the smoke to kill bacteria. The wood/smoke is only used very sparingly. The way he explained it to me is that when they are checked (very regularly) and depending on what...
by Ant
Wed Mar 18, 2015 08:29
Forum: Smokehouses. Construction and Maintenance.
Topic: Croatian Cold Smoker 5 Metres High
Replies: 13
Views: 9755

Hey Red, will do. Just one or two things I have learnt today. As I'm a virgin I'm not out to make arguments or debt on what I have been told (Nor could I) :) Wether it is right or wrong, as with everything in life - "Each to their own". Some comments come from someone that breeds his own cows/pigs/c...
by Ant
Wed Mar 18, 2015 04:40
Forum: Smokehouses. Construction and Maintenance.
Topic: Croatian Cold Smoker 5 Metres High
Replies: 13
Views: 9755

Croatian Cold Smoker 5 Metres High

Hi, I reposted this topic as I now know what it is and the art in which to use it. I just sat down with my friend for hours and talked all about his technique of smoking. While we chatted I ate pork that had basically been cured outside on a plastic picnic table with a tea towel. I have been blown a...
by Ant
Mon Mar 16, 2015 01:07
Forum: Smokehouses. Construction and Maintenance.
Topic: 5 Metre High Smoker?
Replies: 8
Views: 6430

Hey Ant, I'm from the same neighborhood. I remember the time before we had electricity, we used kerosine lamps, and unpaved roads, and outhouses, and no indoor pluming etc..... I still make sausages like that too. Here is a recipe for you. I've seen those smokers, and was helping. We loaded the sau...
by Ant
Mon Mar 16, 2015 01:06
Forum: Smokehouses. Construction and Maintenance.
Topic: 5 Metre High Smoker?
Replies: 8
Views: 6430

crustyo44 wrote:Hi Ant,
I love to fly in and have a long talk to this guy. Obviously he has many old and treasured family recipes as well.
Cheers,
Jan.
Im catching up with him Thursday and can ask him if you want? His English is not the best but he loves a chat! :)
by Ant
Sun Mar 15, 2015 21:40
Forum: Smokehouses. Construction and Maintenance.
Topic: 5 Metre High Smoker?
Replies: 8
Views: 6430

redzed wrote:Geez, my wife would never let me hang sausages in the living room! :shock:
Hey Red, I cook on charcoal most nights so the whole house smells of either smoke or BBQ.

I am a bee keeper as well so that room also has 1000 of jars of unprocessed honey, bee frames full of honey and a honey extractor. :)
by Ant
Sun Mar 15, 2015 20:56
Forum: Smokehouses. Construction and Maintenance.
Topic: 5 Metre High Smoker?
Replies: 8
Views: 6430

Hi Ant, Croatians make some wonderful cured and smoked Charcuterie. Pick his brains and take notes. Where is this tall smoke oven situated in Melbourne. I love to fly in and have a long talk to this guy. Obviously he has many old and treasured family recipes as well. Cheers, Jan. Hi Jan, yes my fri...
by Ant
Sun Mar 15, 2015 06:49
Forum: Smokehouses. Construction and Maintenance.
Topic: 5 Metre High Smoker?
Replies: 8
Views: 6430

5 Metre High Smoker?

I have a Croatian friend that has a smoker 5 metres+ high. He loads up the fire on the ground then climbs a ladder 5 metre high. At the top is a big square enclosed stainless steel box and he hangs his meat. It is that big you can climb inside and have a party. Can anyone please explain this process...
by Ant
Tue Mar 10, 2015 09:03
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 53818

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...
by Ant
Mon Mar 09, 2015 21:39
Forum: Sausages
Topic: Chevaps
Replies: 3
Views: 2859

Hello Ant, we are happy that you joined us. Always glad to have another Aussie climb aboard. While I have never made chevaps or cevapcici, we had some once for dinner when visiting Split a few years ago. With the barbecue season coming up I think I will also give it ago. I know that there are many ...
by Ant
Mon Mar 09, 2015 12:06
Forum: Other products
Topic: Bread making
Replies: 0
Views: 3905

Bread making

I've just started cooking my own bread. I've started cooking mostly flat breads, pizza bases and Pastadura but slowly expanding my knowledge. I was just cooking the basic (off the back of the flour) till I worked with a retired baker of 45 years that gave me a few tips. The pics below is of Pastadur...
by Ant
Mon Mar 09, 2015 10:21
Forum: Sausages
Topic: Chevaps
Replies: 3
Views: 2859

Chevaps

Hi all, just came across this site and pretty impressed. Since there is no intro thread ill be brief. I'm a mad charcoal (Mallee Root) cooker and haven't cooked on gas for about 6 years now. I'm a Aussie but marriaged to an Argentinian and was taught to cook by a great m8 that's a Greek. I'm looking...