Search found 416 matches

by markjass
Wed Feb 20, 2013 10:51
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 53215

Good on the moderators for not removing waterbo's posting. All I think is so what, who cares; not I. Isn't it time you got over it; whatever it is. This is a food forum not a vitriolic spleen venting site.
by markjass
Tue Feb 19, 2013 08:35
Forum: For beginners
Topic: Using my Chiilli mix to flavour sausages
Replies: 7
Views: 3295

I am very hesitant to talk chilli on a forum that has a number of North American foodies on. There are as many recipes for chilli as there are people who make it. I do not claim that my recipe is authentic or traditional (the only tradition with it is that I traditionally use similar ingredients giv...
by markjass
Tue Feb 19, 2013 02:48
Forum: For beginners
Topic: Using my Chiilli mix to flavour sausages
Replies: 7
Views: 3295

Using my Chiilli mix to flavour sausages

I formulate my own sausage recipes. These are based on existing recipes or suggested g per kg from 'the book'. A year or so ago I took a sausage mix that I used and used it in stew it tasted horrible with a capital H. I now want to reverse this methodology. I make my own chilli powder mix I use one ...
by markjass
Fri Feb 15, 2013 11:38
Forum: For beginners
Topic: Do you mix your cure with the cubed meat. .
Replies: 15
Views: 7699

I love the taste and texture. As I have never seen or tasted a first class Italian mortadella so I have nothing to compare my sausage with. In fact I do not care if my sausage is anything like a mortadella. It tastes scummy and the family and my work mates say to me give up the nursing and make us s...
by markjass
Fri Feb 15, 2013 11:22
Forum: For beginners
Topic: Do you mix your cure with the cubed meat. .
Replies: 15
Views: 7699

I was going to show pictures of my ham, smoked chicken and mortadella, but the ham and chicken got scoffed before I had a chance to take a picture. Lucky I had a little mortadella hid in the fridge. http://i1352.photobucket.com/albums/q653/markjass/IMG_6584_zps0b75a1df.jpg http://i1352.photobucket.c...
by markjass
Tue Feb 05, 2013 11:36
Forum: Hyde Park
Topic: At last things are moving. I want to tell the world
Replies: 3
Views: 2056

At last things are moving. I want to tell the world

On 22nd of February 2011 at 12.51pm a 6.34 magnitude earthquake situated 5.95 km deep occurred under the city of Christchurch, New Zealand. It caused the loss of 185 lives and scores of serious physical and mental injuries. It has also caused major damage to Christchurch and its infrastructure. Much...
by markjass
Tue Feb 05, 2013 03:37
Forum: For beginners
Topic: Do you mix your cure with the cubed meat. .
Replies: 15
Views: 7699

There are many methods and almost none of them are completely wrong. Smoking without cure is completely wrong

Yes I totally agree. In my idolatry time I often ask why? As for smoking without using cure. Why add one more potentially fatal danger or complication to life when you do not need to. [
by markjass
Tue Feb 05, 2013 02:14
Forum: For beginners
Topic: Do you mix your cure with the cubed meat. .
Replies: 15
Views: 7699

yes, why cure then mince trhe meat? One of the reasons why I want to make mortadella is that I want to make pasta stuffed with mortadella and kumera (sweet potato). I do not have a recipe for this but I should be able to work it out with a bit of trial and error. In the mean time does anyone have a ...
by markjass
Tue Feb 05, 2013 01:07
Forum: For beginners
Topic: Do you mix your cure with the cubed meat. .
Replies: 15
Views: 7699

Do you mix your cure with the cubed meat. .

I am going to make some Mortadella di Bologna. I am going to smoke it with my brined ham tomorrow and then poach it. I have read a number of articles on making it and will use the recipe in the book (may add whole coriander seeds). I notice that some authors suggest cubing the meat and backfat then ...
by markjass
Tue Feb 05, 2013 00:50
Forum: Dry Cured Meats and Sausages
Topic: First Salametti Cacciatore
Replies: 35
Views: 25316

Wow that looks fantastic. How inspiring.

Mark
by markjass
Fri Feb 01, 2013 12:25
Forum: Smokehouses. Construction and Maintenance.
Topic: My MK4 smoker is almost there
Replies: 18
Views: 17564

Pictures

Have borrowed a camera. The picture shows about quarter of the amount of Loin bacon, Lamb pastrami and Chorizo sausages that I smoked. I need to make a couple of minor modifications next time I smoke.

Image
by markjass
Fri Feb 01, 2013 12:12
Forum: For beginners
Topic: Lamb Pastrami
Replies: 24
Views: 14322

A picture

He is a picture of the pastrami

Image
by markjass
Wed Jan 30, 2013 11:13
Forum: For beginners
Topic: Help - Lost my notes on boiled ham making.
Replies: 5
Views: 2334

With bacon I have mucked up brining, but produced the desired results using a dry cure. This has resulted in me loosing confidence in brining. Anyway I want to dispel this bogey man. I want 1/4 L of brine at 60 % Sal. Can someone check my maths This is from the book Water: 1 US gallon = 3.785 l = 3....
by markjass
Wed Jan 30, 2013 09:03
Forum: For beginners
Topic: Lamb Pastrami
Replies: 24
Views: 14322

Wowwwwwwwwww. The pastrami hit the spot. Thanks for your help. My camera has packed a sad. May be with a bit of TLC it will start working again.
by markjass
Wed Jan 30, 2013 08:59
Forum: For beginners
Topic: Help - Lost my notes on boiled ham making.
Replies: 5
Views: 2334

Thank you for your comment about the skin. Previously I had followed your post and that is why it worked so well.

Mark