Search found 59 matches

by northener
Mon May 29, 2017 08:49
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1307
Views: 438735

hi people just got a ham press tried a pressed ham very nice can you do the same with chicken i used the ham butt recipe would i put cure in and cook at the same temp thks
by northener
Wed Apr 12, 2017 08:24
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 400221

thks
by northener
Fri Apr 07, 2017 09:58
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 400221

hi can some one give me a good brine recipe for ham lion 4lt please salt and cure in grams would be nice thks
by northener
Wed Feb 15, 2017 07:57
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 400221

thks will throw some pork in what sort of casing are they looks good
by northener
Tue Feb 14, 2017 08:57
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 400221

hi all got some venison on the weekend i am going to make some dry pepperoni with it i take it that i have to add 30% pork fat any think else i should put in thks
by northener
Wed Jan 25, 2017 23:14
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 400221

have not had a bad 1 yet but have not got a ph meter what 1 would u recommend
by northener
Tue Jan 24, 2017 09:47
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 400221

hi just wondering if a dry fermented goes wrong will the whole sausage be bad or just part of it what i mean is i am having 1 thin slice of every 1 i make and waiting till the next day to see if i get sick before i give to any one else as i think 1 thin slice wouldn,t kill you paraniod???????????? :
by northener
Sat Jan 07, 2017 00:19
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 400221

hi everyone have been catching bonito we call it the steak of the sea just wondering if you can make ferm and dry sausage with it or any think else would like some idears thks
by northener
Tue Sep 13, 2016 08:36
Forum: Dry Cured Meats and Sausages
Topic: sopressa not dried
Replies: 13
Views: 6487

hi soppressa ready used raps bio start 50 used twice the hot stuff in the recipe and am very pleased with this lot go great with a cold beer have tryed to upload a photo got them in photo shack but can not get them to go on the post can you help thks
by northener
Tue Sep 06, 2016 08:12
Forum: Dry Cured Meats and Sausages
Topic: sopressa not dried
Replies: 13
Views: 6487

hi again with the cold smoking can i do it at the end of drying thks
by northener
Tue Aug 30, 2016 08:39
Forum: Dry Cured Meats and Sausages
Topic: sopressa not dried
Replies: 13
Views: 6487

thks put the water in rh came up a bit been away
by northener
Wed Aug 17, 2016 09:31
Forum: Dry Cured Meats and Sausages
Topic: sopressa not dried
Replies: 13
Views: 6487

they are at 8c cant get any more humidity then 65 in my wine fridge dont let the 65% worry you have never had any trouble before just look a bit different from the last couple of lots will put it down to the bigger casing might go back to what i know works will wait a couple of weeks and let u know ...
by northener
Tue Aug 16, 2016 07:53
Forum: Dry Cured Meats and Sausages
Topic: sopressa not dried
Replies: 13
Views: 6487

ok will keep a eye on them no i did not press them :shock:
by northener
Mon Aug 15, 2016 07:56
Forum: Dry Cured Meats and Sausages
Topic: sopressa not dried
Replies: 13
Views: 6487

sopressa not dried

hi again have made some sopressa in 75mm fib casing they are now 15 days in they are drying on the ends but not the middle is this normal last time i used 50mm and they seemed to dry evenly ?
by northener
Sun Aug 14, 2016 00:37
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 400221

thks