Search found 59 matches
- Mon Aug 19, 2019 07:28
- Forum: Dry Cured Meats and Sausages
- Topic: bacon
- Replies: 2
- Views: 1668
Re: bacon
thanks
- Sun Aug 18, 2019 02:30
- Forum: Dry Cured Meats and Sausages
- Topic: bacon
- Replies: 2
- Views: 1668
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
- Thu Nov 30, 2017 08:45
- Forum: Dry Cured Meats and Sausages
- Topic: fresh chilli
- Replies: 1
- Views: 1630
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
- Wed Oct 25, 2017 09:44
- Forum: Dry Cured Meats and Sausages
- Topic: sodium metabisulfite
- Replies: 4
- Views: 3553
- Sun Oct 22, 2017 08:03
- Forum: Dry Cured Meats and Sausages
- Topic: sodium metabisulfite
- Replies: 4
- Views: 3553
- Fri Oct 20, 2017 09:11
- Forum: Dry Cured Meats and Sausages
- Topic: sodium metabisulfite
- Replies: 4
- Views: 3553
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
- Thu Sep 14, 2017 08:54
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 538399
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...
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
- Tue Aug 15, 2017 08:19
- Forum: Sausages
- Topic: Fresh Sausage storage
- Replies: 3
- Views: 2799
- Fri Aug 11, 2017 09:21
- Forum: Sausages
- Topic: Fresh Sausage storage
- Replies: 3
- Views: 2799
- Thu Jul 06, 2017 09:34
- Forum: Products in blocks
- Topic: pressed meat
- Replies: 4
- Views: 8900
- Wed Jul 05, 2017 08:47
- Forum: Products in blocks
- Topic: pressed meat
- Replies: 4
- Views: 8900
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 ...
- Tue Jul 04, 2017 08:17
- Forum: Products in blocks
- Topic: pressed meat
- Replies: 4
- Views: 8900
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