Search found 416 matches

by markjass
Tue Dec 23, 2014 07:43
Forum: For beginners
Topic: Cold smoking some bacon - need humidity?
Replies: 5
Views: 4303

This is a good point "Also don't forget to preheat the smoker (and then cool off of course) before cold smoking. It will season the smoker and purge it of rancid smells" I use an old whisky barrel as my smoker and use an external smoke generator. After about about every 12 hrs of smoking I strip dow...
by markjass
Tue Dec 23, 2014 07:32
Forum: Hyde Park
Topic: Bookmarking
Replies: 2
Views: 3242

Thanks redzed. I did not think it was possible. If you don't ask you don't find out.
by markjass
Tue Dec 23, 2014 00:59
Forum: Sausages
Topic: Netting for Sausage
Replies: 2
Views: 3474

I found the stretch netting very good for maintaining the shape of cured dry meats such as coppa.
by markjass
Tue Dec 23, 2014 00:56
Forum: Hyde Park
Topic: Bookmarking
Replies: 2
Views: 3242

Bookmarking

There are discussions and some answers that I refer back to. I bookmark these on my own computer. I have so many bookmarks from all sorts of web sites that I loose track of what they are. Is there any way that I can bookmark within this site?
by markjass
Tue Dec 23, 2014 00:51
Forum: For beginners
Topic: Bulgar
Replies: 9
Views: 7407

Have you thought about making your own rusk. It is very easy.

http://forum.sausagemaking.org/viewtopi ... onomy+rusk
by markjass
Tue Dec 23, 2014 00:48
Forum: For beginners
Topic: Cold smoking some bacon - need humidity?
Replies: 5
Views: 4303

I have not heard of r/h being an issue in smoking bacon. I live at sea level and whilst it gets dry here the r/h does not get to low. The only time I think about r/h is when I air dry my bacon in my curing chamber. I cold smoke the cured bacon for about 4 hrs and then hang it in my curing chamber an...
by markjass
Tue Dec 23, 2014 00:40
Forum: Books&Videos of meat processing
Topic: Found an interesting book while researching British sausages
Replies: 7
Views: 10158

Things comming together. As part of my oxford sausage mission I have found two links that use a circa 1560 bread recipe. The interesting thing for me is the lack of salt, no second rising and using yeast ale. [www.williamrubel.com] [let-justice-be-done-though-the-heavens-should-fall.obsidianportal.c...
by markjass
Tue Dec 16, 2014 05:59
Forum: Dry Cured Meats and Sausages
Topic: Saucisson sec aux noix de macadam
Replies: 7
Views: 6151

Oh yes. That is noticeable. I did the same thing with my coppa. It worked well. Thanks for posting the picture
by markjass
Mon Dec 15, 2014 10:22
Forum: Sausages
Topic: Orange Zest in sausages
Replies: 7
Views: 4615

I made 4*250g batches, with slight differences with varying degrees of success. After a taste test I now think that I know what will work. My next single batch will be 500g. If that works it will be on to a version that I will smoke and cook. I combined all the sausage mix that was remaining and wil...
by markjass
Mon Dec 15, 2014 10:02
Forum: Books&Videos of meat processing
Topic: Found an interesting book while researching British sausages
Replies: 7
Views: 10158

My project to follow an 1851 Oxford sausage recipe has moved on a lot today . INGREDIENTS.- 1 lb. of pork, fat and lean, without skin or gristle; 1 lb. of lean veal, 1 lb. of beef suet , 1/ 2 lb. of bread crumbs, the rind of 1/ 2 lemon, 1 small nutmeg, 6 sage -leaves, 1 teaspoonful of pepper, 2 teas...
by markjass
Mon Dec 15, 2014 06:14
Forum: Sausages
Topic: Pistachios
Replies: 7
Views: 4022

Wow that looks great Mortadella. I use roasted unsalted pistachios that way I do not end up with to salty a Mortadella. A few peppercorns and coriander seeds go in mine as well.
by markjass
Sun Dec 14, 2014 01:53
Forum: Hyde Park
Topic: Youtube Videos
Replies: 3
Views: 2914

That is a good idea. I like the way you can upload pictures directly from your home computer onfacebook. Is that possible for here?
by markjass
Sun Dec 14, 2014 00:11
Forum: Sausages
Topic: Orange Zest in sausages
Replies: 7
Views: 4615

Starting this project today. I will make a kg of fresh sausages. I will make 2*500g batches. Both will have 27.5 g of wine (based on my standard of 55 ml per kg of meat), and 1 teaspoon of orange zest. I will not use the fume blanc in this trial. Not sure how much fennel. I am after subtle flavours ...
by markjass
Sat Dec 06, 2014 11:35
Forum: Dry Cured Meats and Sausages
Topic: Saucisson sec aux noix de macadam
Replies: 7
Views: 6151

Yes, that looks stunning, something to aim for. Translations can take things away from things. Bob, I have had a hard day, and you have made me laugh, just what I needed, thank you. I suddenly imagined a romantic candle lit meal on the Seine. The waiter swanks up and says to me 'ere ave sume french ...
by markjass
Sat Dec 06, 2014 11:24
Forum: Sausages
Topic: [USA] Beef Gyro Loaf
Replies: 17
Views: 16987

Looks great, yum. A question I do not add more than I need to to any food that I make (bread, sausages, preserves etc). I do not use MSG. I know it is a flavour enhancer, but what does it do. Does it improve the 'product' Is it used because the flavour is not good enough, or is it used because we ha...