Search found 1089 matches

by crustyo44
Fri Dec 25, 2015 09:04
Forum: Dry Cured Meats and Sausages
Topic: Spaniata Romana
Replies: 25
Views: 20590

It's amazing what a few weeks of vacuum packing any kind of cured and dried meat can do if you have a dry rim. Your Spaniata Romana finished up looking wonderful. FWIW, when I make Csabai, I always salt and spice the meat cubes and cure it in the fridge for up to 3, sometimes 4 days, depending on wh...
by crustyo44
Tue Dec 22, 2015 10:00
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Humidity Help
Replies: 18
Views: 9967

Hi Lou, Wire tie, zip tie, paper clips and string is all OK for the UMAi bags. It's best to still net over the UMAi bags. Saves you later on asking why there is so much loose bag material flapping in the wind. Just roll the excess bag material tight before pulling the net over. Use Photobucket to po...
by crustyo44
Mon Dec 21, 2015 22:37
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Humidity Help
Replies: 18
Views: 9967

Hi Lou, If you are using UMAi bags, Dry them in your kitchen refrigerator. Just make sure you record the starting weight so you know when to stop. some meat will take a lot longer to reach the target weight due to fluid content. I have done plenty of Coppa and Bresaola in UMAi bags and never had a d...
by crustyo44
Wed Dec 16, 2015 22:03
Forum: Dry Cured Meats and Sausages
Topic: Coppa
Replies: 15
Views: 8943

Hi Tom, 30% weightloss is not enough. Hang both pieces again with the cut ends covered again until they reach a 38-40% plus weightloss. I have dried Coppa's more by blowing a fan over them. It could cause a hard rim but if you vacuum them in a ribbed vacuumbag, they should equalise vey well. I have ...
by crustyo44
Wed Dec 09, 2015 19:43
Forum: Sausages
Topic: Freezing and sending
Replies: 9
Views: 5068

Butterbean is corrrect about the Dry Ice regulations. This was in force many years ago when I remember that excess chilled pig carcasses were shipped as deck cargo only when packed in Dry Ice. I am not sure if it requires special packaging nowadays. Just freeze your goodies add some gel packs and sh...
by crustyo44
Mon Dec 07, 2015 09:23
Forum: Sausages
Topic: Freezing and sending
Replies: 9
Views: 5068

Overnight with FedEx is guaranteed to be delivered the next day. So go ahead!!! We get guaranteed deliveries with FedEx in 3 days from Florida to Queensland Australia. Dry Ice and suitable boxes are a great way of sending perishables anywhere but might not be required for reasons mentioned by Redzed.
by crustyo44
Tue Nov 10, 2015 08:20
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Does anyone have a good recipe for Lardo??
Replies: 3
Views: 3858

I've never made Lardo with UMAi bags but you will find plenty of good and well tested recipes on the net. Just follow instructions to the letter and you will be OK. Do remember that you will have minimal weight loss. Just vacuum the lard pieces in UMAi bags and cover them in an elastic styretch nett...
by crustyo44
Sun Nov 01, 2015 19:10
Forum: Hyde Park
Topic: How to make Kabobs
Replies: 2
Views: 2875

It's quick but the correct method is still to cut the meat in the appropriate size chunks and marinate it properly first and soak the bamboo sticks overnight in water for obvious reasons.
This method will never do for Indonesian/Malaysian Sate.
Cheers,
Jan.
by crustyo44
Tue Oct 27, 2015 06:48
Forum: Hyde Park
Topic: Ordered a side of Heritage Pork
Replies: 28
Views: 16347

BriCan wouldn't have accepted the other half. I bet, he would've told them to bend over and change suppliers.
by crustyo44
Tue Oct 20, 2015 20:39
Forum: Other products
Topic: Beer!
Replies: 3
Views: 3605

IFB,
I like the look of that Belgian Leffe Brune clone. Can you share the ingredients list and the procedure. Many years ago I was a beer brewer. My address: janooms@bigpond.com
Cheers,
Jan
by crustyo44
Mon Oct 12, 2015 09:12
Forum: Sausages
Topic: Excellent Turkey and Pork Sausage
Replies: 23
Views: 14712

Turkeys are never cheap here but the breast mince is. I always mince my own meats, at least I know what goes in the sausage. Thanks for the advise. Wine making is no longer on my work schedule. Wine is cheaper here than these rotten soft drinks. Mind you, I made some good stuff many years ago as I l...
by crustyo44
Sun Oct 11, 2015 19:53
Forum: Sausages
Topic: Excellent Turkey and Pork Sausage
Replies: 23
Views: 14712

Turkey and Pork sausage

Wow, looks great!!! Chris. The only turkey meat I can buy here at the moment is packed and ready ground. I 'm rather upset as I'm dying to make them.
Any advise in regard to using ground turkey breast mince?
Cheers.
Jan.
by crustyo44
Wed Sep 16, 2015 19:56
Forum: Smokehouses. Construction and Maintenance.
Topic: Cold Smoking in Texas
Replies: 15
Views: 12869

Chef Raoul, A food retarder or bread prover makes a great smoker. First of all they are insulated all around and stainless inside and out. Add a fridge compressor and piping and you certainly will be able to control the temperature 100%. Look at bakery supply stores, these units are usually too expe...
by crustyo44
Fri Aug 21, 2015 08:03
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 402782

Hi Zig, Your best bet is to buy a secondhand bread proofer. They are all stainless, inside and out, all sizes to suit you and they are fully insulated. These bread proofers are usually sold for scrap value as they are too expensive to repair. I converted a single door one and the end result is the b...
by crustyo44
Mon Jul 20, 2015 21:18
Forum: Sausages
Topic: Casing Source
Replies: 8
Views: 6479

casings

Try UMAi bags for a starter if they are available in SA or Banquet bags in Australia, available from www.smokedandcured.com.au. Both bags are manufactured by the same Danish factory. Both suppliers ship worldwide. I have used them with great success for Coppa, Loin and Bresaola. Message me you email...