Search found 56 matches

by BlueMonkey
Thu Feb 02, 2017 00:01
Forum: Dry Cured Meats and Sausages
Topic: Coppa, in or out?
Replies: 6
Views: 2101

Hi Fatboyz. For what is worth, I usually aim for weight loss, not time hanging, and tend to favour a loss of around 38 - 42%. My Coppa sit at about a 79 - 80 rh, and 13 degree C. Takes about 3 months. I use a mix of recipes, and I know our sister site has a recipe calling for 21 days, however i succ...
by BlueMonkey
Sun Jan 29, 2017 14:08
Forum: Sausages
Topic: Vegan sausage casings wanted Australia
Replies: 3
Views: 1728

Hi Caterpillar, and Welcome. Best service, and a rapidly growing business with a strong on-line presence is My Slice of Life. They would probably look at importing or sourcing what you require. I am base on the Gold Coast, they are in Melbourne, but I get my deliveries max 48 hrs, but has been less ...
by BlueMonkey
Sun Jan 01, 2017 15:23
Forum: Smokehouses. Construction and Maintenance.
Topic: New Smoker build
Replies: 1
Views: 1949

New Smoker build

Well, first day of the New Year and the temperature was a shade under 34C ( 94 F) at 08:30 this morning. What better day to turn to a new Cold smoker..... :roll: Thought what I may do is post some pics on the way so that others could follow, or offer advise before I make a big mistake..... My Idea i...
by BlueMonkey
Wed Dec 28, 2016 10:42
Forum: Sausages
Topic: Polish Cold Smoked
Replies: 6
Views: 2692

This is one of my favourite Sausages, and I make them regularly in about 6kg batches (1 shoulder), and they tend to last only a month or so with give-aways etc.... My method is probably a little more traditional as i have made several tweaks to the published recipe I dice all the meat into about 2 i...
by BlueMonkey
Sat Dec 17, 2016 10:31
Forum: Sausages
Topic: Bratwursts in Tulsa
Replies: 12
Views: 5298

Having not made these sausages I am not much help, however May be well off the mark, but is it possible to overmix the cream so it seperates? If so I would expect this could make a difference to the final product as it would be like adding liquid fat to the sausage. This would then result in what yo...
by BlueMonkey
Thu Dec 01, 2016 13:59
Forum: For beginners
Topic: Refining Sausages
Replies: 5
Views: 3170

K98 AL wrote:I I wish I had an expert in my kitchen yelling at me, saying "hey, dummy - don't do that!" once in a while...it'd save me a lot of work.......
I'd gladly lend you my wife......
by BlueMonkey
Tue Nov 22, 2016 23:08
Forum: Dry Cured Meats and Sausages
Topic: Genoa
Replies: 12
Views: 8880

Hi Bob. In the recipe it States The following spice and herb combination can be found in some recipes: spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel. herbs: 3 parts marjoram, 1 part thyme, 1 part basil. To make 1 kg sausage about 1.5 g of spices and 1 g of herbs are needed...
by BlueMonkey
Tue Nov 22, 2016 23:04
Forum: Dry Cured Meats and Sausages
Topic: Yet another salami wanted please
Replies: 4
Views: 3804

Thanks Bob.
by BlueMonkey
Tue Nov 22, 2016 08:44
Forum: Dry Cured Meats and Sausages
Topic: Yet another salami wanted please
Replies: 4
Views: 3804

Yet another salami wanted please

Hi. Need to make room in the freezer for my next load of Pork, and I have a green Ham I want to use. I have plenty of back fat, some belly, and 3 or 4 Kg of fat & sinew free beef. I am looking for a different Salami to be recommended using the Ham, bearing in mind the optional additions I have on ha...
by BlueMonkey
Fri Nov 18, 2016 07:41
Forum: For beginners
Topic: Questions about brining hams and dry rubbing bacons
Replies: 14
Views: 6759

Sorry,

Forgot to add.

I believe Nitrate is essential for flavouring of the bacon / ham, otherwise all your result will be is raw salted / sugared grey cooked pork.
by BlueMonkey
Fri Nov 18, 2016 07:36
Forum: For beginners
Topic: Questions about brining hams and dry rubbing bacons
Replies: 14
Views: 6759

Hi Scallywag. I would suggest that as you have a responsibility toward your consumers you may be better off over curing than under, though I do note that ( as yet) you are not smoking your products. Some may ague that a greyish centre is not desirable for more reasons than just aesthetically pleasin...
by BlueMonkey
Thu Nov 17, 2016 16:37
Forum: For beginners
Topic: Questions about brining hams and dry rubbing bacons
Replies: 14
Views: 6759

Thx BB. I recently followed one of redzed recipes and it came out real good, but i wouldnt mind giving this a try. What is the ml /litre equivalent of your gallon? What do you mean by pinksalt - per label? And just to clarify, you actually boil your curing salt? I have only ever added to a cooled br...
by BlueMonkey
Tue Nov 15, 2016 12:42
Forum: Sausages
Topic: Recipe wanted..Kransky
Replies: 18
Views: 12257

Hi Rick, I put all my recipes into an exel spreadsheet so all I have to do is pump in the meat weight and the rest automatically calculates. If anyone wants a copy of the spreadsheet please pm me. The Kransky recipe I used was Krainerwurst, and as i stated before was found on another Site, however I...
by BlueMonkey
Mon Nov 07, 2016 13:33
Forum: Offal products
Topic: Another 2 recipes wanted - Blood Sausage & Liver sausage
Replies: 10
Views: 5711

Image
Raw, before poaching


Image

Grilled, after poaching
by BlueMonkey
Mon Nov 07, 2016 13:15
Forum: Offal products
Topic: Another 2 recipes wanted - Blood Sausage & Liver sausage
Replies: 10
Views: 5711

Thanks all, finally got around to making my Blood Sausage Supreme (Kiszka kaszana wyborowa), admittedly making a few changes, with the addition of heart and lung, and adjusting the meat proportions accordingly. I cooked everything, then weighed, and added spices etc to the final meat weight, not to ...