Search found 1089 matches

by crustyo44
Mon Feb 16, 2015 22:45
Forum: For beginners
Topic: Dry cure skin-off ham?
Replies: 16
Views: 11728

Hi Farmboy, Australia is exactly the same. All small dairy farms have closed due to government regulations and the only way to make a meagre living is to have a milking cow herd of at least 1200. Just so that the big supermarkets can sell their white watery crap (used to be real milk) for under $ 1....
by crustyo44
Sun Feb 15, 2015 08:30
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Coppa In The Dry Bags UPDATES
Replies: 39
Views: 28448

Devo,
That Coppa looks great. Make 2 or 3 next time, from experience I can tell you that the first one always disappears in a couple of days. Did you like the Len Poli spice combination?
Cheers,
Jan.
by crustyo44
Tue Feb 10, 2015 22:57
Forum: Hyde Park
Topic: Happy birthday!
Replies: 127
Views: 82986

Happy Birthday Ursula. Enjoy your day with plenty of smoked and cured goodies with of course, the appropriate refreshments. Just don't overdo it.
Cheers,
Jan O.
by crustyo44
Sat Feb 07, 2015 22:41
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Umai Salumi vs. Chamber Salumi: Which tastes better?
Replies: 38
Views: 22058

In regard to hole sizes in mincing plates, from what I have learned from my Italian friends and neighbours, from the South to the North of Italy, all pork is minced through a 12 mm plate, if you add beef or veal in the mix the size varies from a 6-8 mm plate. These sizes are backed up by several Ita...
by crustyo44
Sat Feb 07, 2015 06:28
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Orange Lonzino (UMAI Dry Bag)
Replies: 23
Views: 14579

RG, Talk to your butcher first about the various sizes of netting available and if there are various strengths available. I bought 5 different sizes of netting, the strongest available. My wife declared me absolutely mad as I bought them in 50 metre rolls at a super!!! special!!! price. Well, that's...
by crustyo44
Thu Feb 05, 2015 22:39
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Orange Lonzino (UMAI Dry Bag)
Replies: 23
Views: 14579

stretch netting

I nearly forgot to mention. Buy the strongest stretch netting available. It's re-useable if you cut it longer and use it wisely.
Cheers,
Jan.
by crustyo44
Thu Feb 05, 2015 22:35
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Orange Lonzino (UMAI Dry Bag)
Replies: 23
Views: 14579

drying and meat shrinkage

Do remember that when you hang anything in UMAi bags, there is a possibility for the meat and bag to loose contact due to tension between them. A decent elastic stretch netting bag would be helpful to nip down-the-line problems in the BUTT. The best results with these bags is drying on a wire rack. ...
by crustyo44
Thu Feb 05, 2015 22:26
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Lemon Thyme Capicola
Replies: 6
Views: 5512

umlaut

Hallo Jan,
Goeie weer van jou to hoor. Thanks for refreshing my grey matter, actually I have known that info since High school.
I am used to my tablet which has it on the keyboard without doing any fancy finger work.
Cheers,
Jan O.
by crustyo44
Thu Feb 05, 2015 08:30
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Lemon Thyme Capicola
Replies: 6
Views: 5512

Red,
Where are you hiding the Speck recipe. I like to make the same what you have posted on the second photo. It looks very much to me like Tiroler Speck or Hutteschinken. The u should have an umlaut above it, I just don't know where it is hiding on my keyboard.
Cheers,
Jan.
by crustyo44
Sun Feb 01, 2015 07:40
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 86241

Coppa's drying

Your Coppa's look great, aim for 35-40% weight loss. I noticed that the bags don't touch the meat 100%. Just rectify it by putting them into some stretch netting, your butcher will give you some.
by crustyo44
Sun Feb 01, 2015 07:32
Forum: For beginners
Topic: Question for Australian members.
Replies: 7
Views: 5725

pickled meat

Hi Ondaderhad, The reason pickled meat, be it beef, pork or lamb (old sheep) is because it's pumped up with water, salt and spices, most times up to 40%. It's unsuitable for salami making as far as I know, salami is made from fresh meat and as you know needs to be dried before it's consumed. Imagine...
by crustyo44
Tue Jan 27, 2015 19:43
Forum: Dry Cured Meats and Sausages
Topic: Adding Wine To Salami
Replies: 9
Views: 7865

Hi Robert, Good to see you back on the forum. I don't know where you get the spare time to do all these things as I see that you are also rather busy on Facebook. That's all I am going to say!!!! as I have told you lots of times to stop working your Pommy Arse off and takers things a bit easier. Che...
by crustyo44
Mon Jan 26, 2015 06:13
Forum: Books&Videos of meat processing
Topic: Professional Charcutterie - The book
Replies: 2
Views: 5923

salt content in recipe.

Butterbean, It most likely is a misprint. If it isn't, the author should have his arse kicked. I think they forgot a zero after the 5, making it 50 grams. I would follow the recipe but use the salt and cure #2 amount from the Marianski books. An Australian printed Salami book I have, list from 25 to...
by crustyo44
Sun Jan 25, 2015 04:18
Forum: Dry Cured Meats and Sausages
Topic: Adding Wine To Salami
Replies: 9
Views: 7865

Hi Devo,
Most of my Italian friends don't add red wine at all, just salt, spices and some add home made paprika paste.
I will be making some salami shortly and will make some with and without red wine, just to give me piece of mind.
Cheers,
Jan.
by crustyo44
Fri Jan 09, 2015 22:43
Forum: Dry Cured Meats and Sausages
Topic: Another source for cultures.
Replies: 4
Views: 4198

Devo,
Thanks for your opinion on those books. I still believe that the Rytek Kutas and the Marianski books are hard to beat for anybody that is interested in our hobby.
Cheers,
Jan.