Search found 416 matches

by markjass
Thu Jan 10, 2013 11:34
Forum: For beginners
Topic: I cannot get #2 in New Zealand
Replies: 17
Views: 12997

Great News I can bring in any cure mixture or ferment providing it is in its in its original package and vacuum packed. Stacey (Ministry of Primary Industries), who ended up with my inquiry, was very helpful. she sent me links to all the policies, standards, legal additives (some of them made me shi...
by markjass
Thu Jan 10, 2013 06:28
Forum: For beginners
Topic: Lamb Pastrami
Replies: 24
Views: 14312

Thanks redzone for taking the time to post the Smoked Mutton (Baranina Wędzona) recipe. i do find this forum, the members, the web pages and the book so good. Without it I would have probably spent years messing things up, un-inventing and then re-inventing the wheel and wasting many $$$$$$ and trie...
by markjass
Wed Jan 09, 2013 07:38
Forum: For beginners
Topic: Lamb Pastrami
Replies: 24
Views: 14312

The recipe is based on the book by the Marianski's and on their web page. On the web page it states. Pastrami may be dry cured. For 1 kg (2.20 lb.) beef use: Salt, 72 g, 4 Tbsp. Cure #1, 2.5 g (1/2 tsp) Cracked black pepper, 2 tsp Coriander seeds, 5-1/2 tsp. Brown sugar, 5'1/2 tsp. Garlic, 2 cloves,...
by markjass
Tue Jan 08, 2013 22:19
Forum: Curing chambers and Related Equipment
Topic: Curing Chamber
Replies: 33
Views: 55264

Wow - how inspiring. Making a curing cabinet is next on my list after I have sorted out a new smoker. How do you stop mold growing inside the chamber, is the fan enough to do this? How do you replace the stale air - is occasionally opening the door enough?
by markjass
Tue Jan 08, 2013 07:14
Forum: For beginners
Topic: Lamb Pastrami
Replies: 24
Views: 14312

Verdict to salty and rubbery

The pastrami was to salty and rubbery. I notice that the instructions in the book are different to the ones on the web page. In the book no mention is made of washing the dry cured rub off the meat. In the book it it is said to go to step 3, perhaps I should have gone to step 2. That would fix the s...
by markjass
Mon Jan 07, 2013 09:59
Forum: For beginners
Topic: Lamb Pastrami
Replies: 24
Views: 14312

Thank you. The dry rub recipe that I have used for the lamb is based on this one. Whilst pastrami is not a roast it is cooked to the same internal temperature that well done roast beef is. Obviously safety is a number one priority. I wonder how much of things like pastrami are based on tradition. ie...
by markjass
Sun Jan 06, 2013 12:01
Forum: For beginners
Topic: Lamb Pastrami
Replies: 24
Views: 14312

While smoking the lamb, what internal temperature should I use. Do I use the standard temperature for a lamb leg. I am thinking of heating it until it is medium. If I am eating cooking lamb roast I go medium rare.
by markjass
Thu Jan 03, 2013 06:28
Forum: Hyde Park
Topic: Duck Hunting!
Replies: 148
Views: 69368

A true story - I am a sausage maker not a drug dealer

I have made a rudimentary spreadsheet and have all my recipes on it. All I do is enter the amount of meat and it calculates how much of an ingredient I need. I aim for consistency so I weigh all my ingredients. A while back a person who came around with my best mate and saw my pocket size digital sc...
by markjass
Thu Jan 03, 2013 03:06
Forum: For beginners
Topic: Lamb Pastrami
Replies: 24
Views: 14312

I am going to start with some background. Twice I have used a 20-30% salt brine when making bacon out of pork belly. I have cured it for 10 days and also for 6 days. I have found the bacon came out unbelievably salty. The first time, and all subsequent times that I used a dry cure it worked perfectl...
by markjass
Fri Dec 28, 2012 10:07
Forum: For beginners
Topic: Can you tell I am on holiday?
Replies: 1
Views: 1575

I have got myself thinking. A pork sausage with ancho and chipotle chilies and beetroot. Or chipotle chile in adobo ??????
by markjass
Fri Dec 28, 2012 10:01
Forum: For beginners
Topic: I cannot get #2 in New Zealand
Replies: 17
Views: 12997

Thank you for help
by markjass
Fri Dec 28, 2012 09:47
Forum: For beginners
Topic: Lamb Pastrami
Replies: 24
Views: 14312

The recipe for the dry cure I am working on looks like this at the moment:

For every kg of lamb (butterflied leg)

Salt 72g
Pepper 4.2g
Cure #1 2.5g
Suggar 25g
Garlic 7g
Corriander 10g
Cumin 10g
Rosemary not sure, but think fresh would work best
Fennel ??2g

As for the final rub no idea yet

Mark
by markjass
Fri Dec 28, 2012 00:28
Forum: For beginners
Topic: Lamb Pastrami
Replies: 24
Views: 14312

Thank you for your help. Thank goodness for the net. Without it and peoples willingness to help I would not have got as far with sausages etc. In fact I would may not have started. What makes this hobby exciting is there is so much to learn.

Mark
by markjass
Thu Dec 27, 2012 10:23
Forum: For beginners
Topic: Can you tell I am on holiday?
Replies: 1
Views: 1575

Can you tell I am on holiday?

Another project that I am working on is a sauce for my venison sausages. I was given 2kg of diced venison. On the scoffometer I gave them a 4 out of 10. Friends were much kinder. The second batch I gave myself 9 out of 10. Anyway I am working on a barbecue type sauce for them. The theme is beetroot ...
by markjass
Thu Dec 27, 2012 10:14
Forum: For beginners
Topic: Lamb Pastrami
Replies: 24
Views: 14312

Lamb Pastrami

Without a doubt venison is my favourite meat. Lamb comes in second. Over the past 2 years I have eaten little lamb as its price is astronomical (driven by the export market). With the high NZ $ the price has come down. I want to make some lamb pastrami. I have spent time searching on the web and got...