Search found 416 matches

by markjass
Sun Nov 09, 2014 12:46
Forum: For beginners
Topic: Can someone clear this up for me
Replies: 22
Views: 11154

Thanks Bob. I thought so. So that is how sausages evolve.
by markjass
Sun Nov 09, 2014 08:58
Forum: For beginners
Topic: Can someone clear this up for me
Replies: 22
Views: 11154

Can someone clear this up for me

A couple of years ago I decided to make the Jadgwurst (German Hunter`s sausage) sausage. The recipe is online and also in Stan M`s book. It is a 50-50 mix of pork butt and lean fresh bacon. I got it in my head that the lean fresh bacon meant pork belly bacon (cured, smoked and cooked). I have made i...
by markjass
Mon Nov 03, 2014 13:56
Forum: Hyde Park
Topic: Change of job
Replies: 3
Views: 3089

Change of job

Have changed my job. I have been in my present job for 14 years. Start my new one in 12 hrs time. Bit nervous, cannot sleep. I will do good. It is the next step on my career plan. It is the same profession, but a new area. Still planning to spend a year working and traveling in Australia, but need n...
by markjass
Sat Nov 01, 2014 08:16
Forum: Dry Cured Meats and Sausages
Topic: My first go at Coppa
Replies: 10
Views: 7560

Here it is my first Coppa. I did not smoke it as it is not traditional to smoke coppa Pork kg 1.58 Salt g 36.34 White Pepper g 3.16 Ground Coriander g 3.16 Garlic Powder g 3.16 Sugar g 3.16 Wine g 15.8 Cure #2 g 3.95 Dry Rub 1 Tablespoon of brown sugar, 1 teaspoon of black pepper, 1 teaspoon of coar...
by markjass
Sat Nov 01, 2014 05:09
Forum: Smoked pork products
Topic: Storing wet cured bacon
Replies: 7
Views: 6741

Thanks redzed. 2 kg is a nice amount of bacon. As may barrell is quite small I strip down the smoker after each smoking session Thus it does not get a build up of tar inside it. http://i1352.photobucket.com/albums/q653/markjass/IMG_7321_zps1034d13f.jpg Am thinking of modifying my smoker again. The g...
by markjass
Thu Oct 30, 2014 09:53
Forum: Smoked pork products
Topic: Storing wet cured bacon
Replies: 7
Views: 6741

Storing wet cured bacon

Just going to pull out of brine a 2kg slab of pork belly. The belly is fantastic tasting (I roasted 1 kg of it in wine, coriander and orange zest), I plan to cold smoke it for 4 hrs. I will probably do this Saturday (it is now Thursday evening) afternoon as it is supposed to be dry then. We are in m...
by markjass
Wed Oct 29, 2014 09:31
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 102635

I look at a lot of forums and will contribute where I can on this forum and CW and elDucko's. There is so much to learn. Someone commented on this site about the point at which you start asking fewer questions and are able to give something back in the way of answers. That is something to strive for...
by markjass
Wed Oct 29, 2014 09:07
Forum: Books&Videos of meat processing
Topic: Found an interesting book while researching British sausages
Replies: 7
Views: 10148

I am very interested in history and research. That goes for family, National, local, social, industrial and food. With the internet it is possible to find so much information, but what is a traditional recipe is difficult to work out. Ultimately does it matter? Often there are many different version...
by markjass
Wed Oct 29, 2014 01:57
Forum: Sausages
Topic: The importance of taste test patties
Replies: 9
Views: 5177

:cool:
by markjass
Wed Oct 29, 2014 01:48
Forum: Books&Videos of meat processing
Topic: Found an interesting book while researching British sausages
Replies: 7
Views: 10148

Found an interesting book while researching British sausages

As I mentioned in a previous post I have just started to make some British sausages. Anyway I wondered if Mrs Beeton had a recipe for the Oxford Sausage. According to wikapedia http://en.wikipedia.org/wiki/Mrs_Beeton%27s_Book_of_Household_Management Mrs Beeton's Book of Household Management was a gu...
by markjass
Wed Oct 29, 2014 01:23
Forum: Hyde Park
Topic: MELBOURNE SALAMI FESTIVAL
Replies: 10
Views: 4675

A friend of mine who drove past the event texted me about it. Not being a sausage lover or maker he did not go in.
by markjass
Wed Oct 29, 2014 01:18
Forum: Sausages
Topic: The importance of taste test patties
Replies: 9
Views: 5177

Since my near mess up I use my tablet. I have an excel spreadsheet that consists of four columns. Ingredients, g per kg, grams needed for this batch and a tick box. I also place all ingredients one side of the bench and shift them to the other side when used. It may seam ott, but it works for me.
by markjass
Tue Oct 28, 2014 08:38
Forum: Sausages
Topic: The importance of taste test patties
Replies: 9
Views: 5177

After numerous interruptions. It was getting late. I was tired and I need to start hot smoking 3 kg of chorizo's. I was not going to taste test them (up to then and since then I have always taste tested them). It is a good job I did as I had left out the cayenne. The colour was not a give away as th...
by markjass
Tue Oct 28, 2014 07:43
Forum: Dry Cured Meats and Sausages
Topic: My first go at Coppa
Replies: 10
Views: 7560

Thanks redzed. Coppa going well. It has lost about 20% weight. Will post my notes when the coppa is ready.
by markjass
Fri Oct 24, 2014 05:49
Forum: Sausages
Topic: Anyone got a cumberland pork sausage recipe
Replies: 11
Views: 7364

Have had an interesting few days searching the net, the local library and chatting to two butchers (one via facebook) that make good sausages about British sausages. Like all good sausages they are simple. I have just made some rusk and will incorporate it in the two types of sausages that I am abou...