Search found 416 matches

by markjass
Fri Jan 16, 2015 14:52
Forum: Products in blocks
Topic: Tinned corned beef: How do you make it?
Replies: 14
Views: 18175

Thanks for you for your comments. Canning meat is not on my agenda. I need to think on and then ask the right question. I suppose what I want is a cured shredded beef product, maybe a loaf that works well for sandwiches or a pressed beef (like ham).
by markjass
Thu Jan 15, 2015 06:50
Forum: Products in blocks
Topic: Tinned corned beef: How do you make it?
Replies: 14
Views: 18175

Tinned corned beef: How do you make it?

Am thinking of making something along the lines of tinned corn beef. Not looking for a recipe, but interested in the process. What method is used when making this? What cuts of meat would you use? Is it made like a terrine? Is it cooked as a whole then shredded? When is the cure added? Is the meat c...
by markjass
Thu Jan 15, 2015 02:11
Forum: Hyde Park
Topic: It's Horse of Course
Replies: 8
Views: 6073

I would eat horse and dog provided it has been reared and killed in as humane way as possible. Like most people all I want clear accurate labeling.
by markjass
Wed Jan 07, 2015 13:38
Forum: Hyde Park
Topic: Fresh Italian Sausage!!
Replies: 4
Views: 3483

So good. Almost choked laughing
by markjass
Wed Jan 07, 2015 10:34
Forum: Hyde Park
Topic: 9 weeks away
Replies: 1
Views: 2622

9 weeks away

Have just booked a 9 week trip away. Most things are sorted. I am going back to England for my fathers 80th in July. This trip includes two weeks in Morocco and 12 days in Poland (never been there). I am going to visit two areas of England (lived there until I was 27) that I did not go to. One is Ir...
by markjass
Wed Jan 07, 2015 10:02
Forum: Sausages
Topic: Smoking on consectuive days
Replies: 2
Views: 2852

Thanks Gulyas I was talking about cold smoking. In the end I stayed up until 3am to finish the smoking, poaching and blooming. My original plan was to make them yesterday and then smoke and poach them today etc. Then I got asked to help a mate move house.
by markjass
Wed Jan 07, 2015 09:56
Forum: For beginners
Topic: Safe thawing and refreezing...A Cardinal Sin?
Replies: 9
Views: 7469

This is a strange one as it has been battered into me about not refreezing 'thawed' meat. The first time I par-thawed meat, grinded it, made some snaggers and refroze them I felt that I was also 'committing a Cardinal Sin'. It is much easier to paint things as 'black or white'/'must or must not' rat...
by markjass
Wed Jan 07, 2015 09:44
Forum: For beginners
Topic: Anyone poached sausages in a croc pot?
Replies: 3
Views: 4062

Thanks. I used my fish fish poacher and kept a track of the stocks temperature. Next time I use my slow cooker I will measure the temperature when it is set on high and low.
by markjass
Wed Jan 07, 2015 09:38
Forum: Hyde Park
Topic: It's Horse of Course
Replies: 8
Views: 6073

It's Horse of Course

I have a good idea of what goes into my sausages, burgers and mince etc. Why? because I make my own and grind my own mince. If you buy from a supermarket who knows if it is beef or horse. Of course that dosent matter if you dont mind what you eat. From the Guardian Newspaper online (English Newspape...
by markjass
Tue Jan 06, 2015 10:56
Forum: Sausages
Topic: Smoking on consectuive days
Replies: 2
Views: 2852

Smoking on consectuive days

If I smoke a cured sausage for two hours today and two hours the following day should I store the sausage in the fridge between smokes? Does the ambient temperature play a part in this decision? I am assuming that the air temperature does not get above 20-25 degrees C.
by markjass
Tue Jan 06, 2015 10:50
Forum: For beginners
Topic: Safe thawing and refreezing...A Cardinal Sin?
Replies: 9
Views: 7469

I think you will be ok. I put up a link in one posting on US food safety that covers it. I cannot find the posting on this site, but here is the link to the online posting. http://food.unl.edu/safety/safe-to-refreeze Is It Safe to Refreeze Raw Meat and Poultry that Has Thawed? Alice Henneman, MS, RD...
by markjass
Tue Jan 06, 2015 09:14
Forum: For beginners
Topic: Anyone poached sausages in a croc pot?
Replies: 3
Views: 4062

Anyone poached sausages in a croc pot?

I am smoking some of my cured garlic and cognac sausages. After smoking I am going to poach them. They will be too long for my pot unless I use my fish poacher across two elements. I was wondering if I could use my slow cooker/crockpot. I was wondering how long it would take? There must be enough he...
by markjass
Tue Dec 23, 2014 13:45
Forum: Hyde Park
Topic: Christchurch Earthquake + 1401 Days!
Replies: 0
Views: 3345

Christchurch Earthquake + 1401 Days!

Christchurch Earthquake + 1401 Days! Update on my house. Met with my insurance company and builders last Thursday. Plans signed off. Now waiting a start date. They were unable to give a start date. I suspect it will be at least April/May. The builder said that I do not sound excited! I said in a ver...
by markjass
Tue Dec 23, 2014 11:36
Forum: Books&Videos of meat processing
Topic: Found an interesting book while researching British sausages
Replies: 7
Views: 10150

Made 2 kg of my Modern Oxford Sausage. I would describe it as a neglected gem. Per Kg off Meat Pork Lean shoulder 500g Beef Suet (pork backfat) 200g Veal 500 Rusk or dried bread Crumbs 168g Salt 16g Pepper 1.1g White Pepper 1.1g Cayenne 0.264g Nutmeg 1.23g Mace 0.79g Thyme 0.6g Marjoram 0.6g Sage 0....
by markjass
Tue Dec 23, 2014 10:45
Forum: Hyde Park
Topic: Merry Christmas 2014
Replies: 14
Views: 9238

Thank you Ursula; and thank to others on this site my sausages and cured meats continue to improve