Search found 416 matches

by markjass
Fri Aug 03, 2012 12:47
Forum: For beginners
Topic: Bacon far to salty.
Replies: 20
Views: 7868

Thanks for your comments. Hearing success stories and other peoples ideas spur's me on. I decided to use a wet brine for bacon after using info from this site and their book to wet cure, smoke and poach a part shoulder (a boiled ham is what I grew up with). This was stunningly lovely. I understand t...
by markjass
Fri Aug 03, 2012 01:16
Forum: For beginners
Topic: Bacon far to salty.
Replies: 20
Views: 7868

Bacon far to salty.

I bought a 2 pound piece of pork belly with skin on. Using the suggestions I used a 60% SAL cure (rind on for bacon). I wet cured it for five days. Washed and soaked the pork for an hour. Dried it at 50 degrees C for 1 1/2 hours and then cold smoked it for 3 hours. I then baked it in the oven at 55 ...
by markjass
Fri Jul 27, 2012 11:10
Forum: Hyde Park
Topic: Strange message when visiting the forum
Replies: 8
Views: 3113

Did what you suggested and it worked. Thanks again. Mark
by markjass
Fri Jul 27, 2012 11:05
Forum: Hyde Park
Topic: Strange message when visiting the forum
Replies: 8
Views: 3113

Thank you. Mark
by markjass
Fri Jul 27, 2012 08:34
Forum: For beginners
Topic: The book, 'ham' making and a question on making bacon
Replies: 1
Views: 2016

The book, 'ham' making and a question on making bacon

A month ago the book `Home Production of Quality Meats and Sausages` arrived. Thank goodness for internet shopping and free international postage. None of the bookshops around could get hold of it. Apart from a few typo`s it is fantastic. It has given me much more knowledge than I could have believe...
by markjass
Fri Jul 27, 2012 08:31
Forum: Hyde Park
Topic: Strange message when visiting the forum
Replies: 8
Views: 3113

Strange message when visiting the forum

Sometimes when I log in I get the message: Your account exceed maximum amount of unread posts: 1000 Information about unread posts was removed, without posts writen through last: 3 days. Removed unread posts: 719 You may read posts or mar all as read. You can use search to find posts writen through ...
by markjass
Wed Jul 04, 2012 12:54
Forum: For beginners
Topic: Difficulty getting Pork Liver
Replies: 3
Views: 2543

I have been in contact with the two best (by that I mean their pork products are to die for) pork free range farms in the South Island of New Zealand about getting hold of Pork Livers. One of them (my favourite) had this to say "You will have great difficulty obtaining pork liver in New Zealand. All...
by markjass
Wed Jun 27, 2012 09:19
Forum: For beginners
Topic: Difficulty getting Pork Liver
Replies: 3
Views: 2543

Difficulty getting Pork Liver

For a good six weeks I have been trying to get pork livers to make Liver Sausage. It has always been difficult. We have 20+ butchers and numerous supermarkets in town. Only two of them have it very occasionally. Both have been waiting for ages to get some. I have developed and adapted my own recipe ...
by markjass
Mon May 07, 2012 03:29
Forum: For beginners
Topic: Is what I did safe
Replies: 12
Views: 4967

So my understanding is that it is safe to low temperature smoke the sausages for three hours (diameter is 6 cm) and then finish cooking them in the oven at 100 degrees until they hit the desired temperature as long as I add the cure #1. This morning I picked up some cure #1 (I had to buy 1kg, but it...
by markjass
Mon May 07, 2012 02:07
Forum: For beginners
Topic: Is what I did safe
Replies: 12
Views: 4967

Thank you so much for your comments so far. As it was the first time I tried smoking sausages I only made 500g. That way meant that if it did not work out it would not be painful to throw away.
by markjass
Sat May 05, 2012 15:06
Forum: For beginners
Topic: Is what I did safe
Replies: 12
Views: 4967

Is what I did safe

I have made these sausages before and baked them in the oven at 100 degrees C for about 5 hours. I love them and decided to smoke them rather than bake them. I did not use a cure and thought I could smoke them until they were fully cooked (say about 5 hours). I borrowed a friends smoker for the job....