Search found 59 matches

by northener
Mon Aug 19, 2019 07:28
Forum: Dry Cured Meats and Sausages
Topic: bacon
Replies: 2
Views: 888

Re: bacon

thanks
by northener
Sun Aug 18, 2019 02:30
Forum: Dry Cured Meats and Sausages
Topic: bacon
Replies: 2
Views: 888

bacon

hi everyone just wondering if it is all right to slice the bacon when it is cured and then fry it instead of putting it in the oven or water and bringing it up to temp first seemed to go to hard for my taste what does this do to the nitrate :?
by northener
Thu Nov 30, 2017 08:45
Forum: Dry Cured Meats and Sausages
Topic: fresh chilli
Replies: 1
Views: 1093

fresh chilli

hi again i read that it is not good to use fresh herbs in dry and ferm i have some california reapers that i want to use is there any way to do this safely
by northener
Wed Oct 25, 2017 09:44
Forum: Dry Cured Meats and Sausages
Topic: sodium metabisulfite
Replies: 4
Views: 2162

thats right now that i think about it 100g add to 1 kg meat will give it a go with cure no1 hang and smoke then poach will let you know
by northener
Sun Oct 22, 2017 08:03
Forum: Dry Cured Meats and Sausages
Topic: sodium metabisulfite
Replies: 4
Views: 2162

thks it is a premix for fresh sausage very nice just being lazy i guess a hell of lot of salt in it will go back to what i know works
by northener
Fri Oct 20, 2017 09:11
Forum: Dry Cured Meats and Sausages
Topic: sodium metabisulfite
Replies: 4
Views: 2162

sodium metabisulfite

hi i have been using a sausage meal spanish chozizo it has sodium metabisulfite in it can i use this to make dry ferm sausage as i like the flavor will this affect the cure2 in the dry or the culture also it has salt 9020mg per100g serve how much more do i add thks
by northener
Thu Sep 14, 2017 08:54
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 373677

hi every body thinking of making some chiang mai sausages anybody tried the recipe on the home page
by northener
Thu Sep 14, 2017 08:49
Forum: Sausages
Topic: pork skin
Replies: 7
Views: 3663

thks
by northener
Wed Sep 06, 2017 09:09
Forum: Sausages
Topic: pork skin
Replies: 7
Views: 3663

i would just like to thank everybody for their help over this last 18 months from never making a sausage to what i now make is just great had a few failures but thats the way you learn am working on a ferm dry with all aussie bush spices and kangaroo will post the recipe when i get it right might ta...
by northener
Tue Sep 05, 2017 09:33
Forum: Sausages
Topic: pork skin
Replies: 7
Views: 3663

pork skin

hi again having great success with fresh sausage and dry just 1 more question i have been cuting the skin off the pork fat do i need to do this for the fresh and dry thks
by northener
Tue Aug 15, 2017 08:19
Forum: Sausages
Topic: Fresh Sausage storage
Replies: 3
Views: 2017

thks
by northener
Fri Aug 11, 2017 09:21
Forum: Sausages
Topic: Fresh Sausage storage
Replies: 3
Views: 2017

chorizo puerto ricon hi am thinking of making some of these from the recipe how long will they keep before cooking on bbq thks
by northener
Thu Jul 06, 2017 09:34
Forum: Products in blocks
Topic: pressed meat
Replies: 4
Views: 3926

thank you very much will give it a go and let u know :mrgreen:
by northener
Wed Jul 05, 2017 08:47
Forum: Products in blocks
Topic: pressed meat
Replies: 4
Views: 3926

hi again have tried to put pic on before but not real tec savy it is like a sausepan with a brace and a screw down handle that u then put in a large pot took me a long time to find one here works good what i want to know is do i cut the chickhen in to pieces or mince it do i cure it and what spices ...
by northener
Tue Jul 04, 2017 08:17
Forum: Products in blocks
Topic: pressed meat
Replies: 4
Views: 3926

pressed meat

hi everyone i have a ham press but want to make a pressed chicken luncheon loaf have made pressed ham using the recipe on the home page do i use the same recipe but add chopped chicken breast or do i make it without the cure can some body help a recipe would be good thks northener