Search found 416 matches

by markjass
Thu Dec 27, 2012 10:05
Forum: For beginners
Topic: I cannot get #2 in New Zealand
Replies: 17
Views: 12993

I have just emailed NZ Customs and the mpi (ministry of primary industries) and asked if my sister can bring in some cure #2 when she visits in March. Would hate to get my sis in trouble with the law.
by markjass
Thu Dec 27, 2012 03:00
Forum: For beginners
Topic: I cannot get #2 in New Zealand
Replies: 17
Views: 12993

I cannot get #2 in New Zealand

I understand the difference between cure #1 and #2. As I cannot get #2 in New Zealand does that mean that I cannot cure and air dry the meats and salami's that use cure #2. I am very conscious of food and hygiene standards and so I follow the NZ guidelines. These state that all uncooked comminuted f...
by markjass
Tue Dec 18, 2012 12:33
Forum: Sausages
Topic: How much brandy in a cooked venison sausage
Replies: 6
Views: 3190

I have put this in the wrong forum. how do I shift it into the correct one?
by markjass
Tue Dec 18, 2012 12:30
Forum: Sausages
Topic: How much brandy in a cooked venison sausage
Replies: 6
Views: 3190

How much brandy in a cooked venison sausage

I am making a smoked sausage out of 750 grams of venison, 250 grams of pork shoulder and 100 grams of pork backfat. The predominant flavors are coriander, and ginger + an assortment of herbs. There is also cure no as I will cold smoke the sausage and then bake it until it is cooked. I am thinking ab...
by markjass
Tue Sep 18, 2012 11:56
Forum: For beginners
Topic: [USA] Hip Shot" Hamburgers
Replies: 25
Views: 11776

What would happen if you used milk powder instead of the soy protein concentrate as the binder?
by markjass
Tue Sep 18, 2012 11:54
Forum: For beginners
Topic: Bacon far to salty.
Replies: 20
Views: 7913

Have just made a second batch and it worked. Next time I will make a much larger amount. Once again thank you for all you comments. Mark
by markjass
Tue Sep 18, 2012 11:46
Forum: For beginners
Topic: Skin on of off when creating smoked Chicken
Replies: 5
Views: 2258

Skin on of off when creating smoked Chicken

I want to smoke some chicken. I have been reading around the subject on-line and the book and have a couple of things to check out. the book (Home Production of Quality . . . ) suggests 18 hours of curing ant then after poaching and drying to smoke the chicken. Ok. Now am I right to assume that the ...
by markjass
Tue Sep 18, 2012 11:32
Forum: For beginners
Topic: Salt Pork
Replies: 5
Views: 2563

Thanks for the reply, have made some, it worked well. Now all I need is a duck to make cassoulet; have made salt pork and garlic sausages, pork and mutton. Tomorrow I am going to pick up a duck (prepared) from a local free range farm.
by markjass
Thu Aug 30, 2012 13:36
Forum: For beginners
Topic: Salt Pork
Replies: 5
Views: 2563

Salt Pork

I have a recipe that asks for cubes of salt pork. It is not available locally so I thought that I could make it. The recipes that I have found online consist of heavily salted green bacon (made with pork belly) which has not been smoked. No boiling or cooking or cure is used. Is that it?
by markjass
Wed Aug 15, 2012 10:45
Forum: For beginners
Topic: Bacon far to salty.
Replies: 20
Views: 7913

Yes, Thank you for your suggestions, I cracked it. I have just had a rasher of amazing bacon. I am so chuffed after the pork flavored salt that I produced last time. I am not sure, but fate in the way of roster changes may have played a part. Here is what I did: Dry Rub: 1 kg of pork loin skin on. 3...
by markjass
Wed Aug 08, 2012 10:10
Forum: For beginners
Topic: Bacon far to salty.
Replies: 20
Views: 7913

Found a good local butcher who specialises in NZ free range pork, organic lamb and beef. I tried his bacon and loved it. He dry cures his bacon. His prices are not cheap, but the quality of the meat is fantastic. Any way to cut a long story short I bought a 1.3 kg boned loin of port (will use the bo...
by markjass
Sun Aug 05, 2012 12:09
Forum: For beginners
Topic: Can Sausage Recipes Be Copyrighted?
Replies: 17
Views: 11083

So what if in the fine print an online web site claims the right to copy right of any posting made on it? If I post on this site I no longer own the right to my posting and it can be used by the site for profit. There is one site that I no longer contribute to because of this.
by markjass
Sun Aug 05, 2012 10:59
Forum: For beginners
Topic: Bacon far to salty.
Replies: 20
Views: 7913

I have been thinking while I am making a cold smoker chamber out of a couple of terracotta pots. The logic behind equilibrium brineing is logical. The osmolatic process means that at some point the salt content of the brine will equal that of the meat. However, as there is no cure #1 in the meat wou...
by markjass
Sun Aug 05, 2012 07:49
Forum: For beginners
Topic: Bacon far to salty.
Replies: 20
Views: 7913

Thanks Bob, just done a quick look. Sounds interesting, looks like I will have a good time searching on line.

Thanks

Mark
by markjass
Fri Aug 03, 2012 12:59
Forum: For beginners
Topic: Bacon far to salty.
Replies: 20
Views: 7913

Great blog JerBear. Thanks for the link.