Search found 317 matches

by ursula
Tue Jul 22, 2014 01:29
Forum: Hyde Park
Topic: Too many items on the go and nothing for lunch.
Replies: 12
Views: 6360

Gulyas, that looks magnificent! Lip-smacking good!
Ursula
by ursula
Tue Jul 22, 2014 01:27
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 399047

In making my selection of salamis the other day I had a near miss disaster. My scales for measuring spices was set on carats by mistake (I didn't know that even existed on them) And I got to the salt measurement and mixing stage when things just didn't seem right. The amount of salt just looked too ...
by ursula
Sat Jul 19, 2014 04:34
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 399047

What to do when it's 11 degrees C and raining outside? (Well, it wouldn't be raining inside, I guess!) I am making Hungarian, sopressata, Danish, Cacciatore,Genoa and Milano salami. All minced and ready to stuff this afternoon. This time, all will be smoked during the fermentation, since we have a w...
by ursula
Wed Jul 16, 2014 10:13
Forum: Other products
Topic: Just Another Chicken Recipe
Replies: 20
Views: 14189

Poor Nancy.
Please give her a gentle hug from me.
Ursula
by ursula
Wed Jul 16, 2014 10:06
Forum: Hyde Park
Topic: Happy birthday!
Replies: 127
Views: 87435

Happy Birthday Redzed,
You are a wonderful contributor to this forum. I love the way you have made so many of our birthdays special, and I hope you have a really fantastic day! A nice glass or five of red and some of those lovely chanterelles .
Have an amazing birthday!
Warm wishes Ursula
by ursula
Thu Jul 10, 2014 09:31
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 75265

Hi Aaron,I regularly smoke salmon. I buy the fillets from the market and brine them in 80% brine and after washing them and letting them dry at room temperature I smoke them on and off for two days in the cold smoker. Delicious!I've also warm smoked them. Some I vacseal and freeze, others I use over...
by ursula
Thu Jul 10, 2014 04:40
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 75265

Great news! This was sent to me from Ken Grimmond at Hansen's: Hi Ursula "I have spoken with MBL and they are willing to stock MOULD 600 culture We are applying for import permits via AQIS and the turnaround is normally 6-8 weeks for approvals I`ve copied David from MBL on this email and I`m sure he...
by ursula
Thu Jul 10, 2014 01:21
Forum: Dry Cured Meats and Sausages
Topic: First Bresaola
Replies: 49
Views: 26276

And the blowies!
Ursula
by ursula
Wed Jul 09, 2014 07:06
Forum: Dry Cured Meats and Sausages
Topic: Salami Time
Replies: 24
Views: 14595

Thanks Jan,
Salamis are on hold for the moment. I just checked my three freezers and I'm short on pork.
Trip to the market next Friday!
Ursula
by ursula
Wed Jul 09, 2014 07:04
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 75265

Well,it's certainly sounding promising. Here is the reply I just received from Mel Hannay at MBL: Hi Ursula, "Thanks very much for your interest and insights. I have passed on your request to our purchasing department and I am sure we could stock Bactoferm 600 if CHR Hanson are able to offer a suppl...
by ursula
Wed Jul 09, 2014 03:49
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 75265

I've just received an email from Ken Grimmond of CHR Hansen. He is going to ask MBL of Adelaide if they would like to stock Bactoferm 600. That's potentially hopeful. I am going to email MBL to let them know we are keen to purchase this product. It would be really good if others also put the pressur...
by ursula
Wed Jul 09, 2014 00:19
Forum: Dry Cured Meats and Sausages
Topic: Salami Time
Replies: 24
Views: 14595

Thanks Steve, Just preparing ingredients for 5 salamis tomorrow, and reading through Stan Marianski's book, was wondering if, when he stipulates garlic amounts if he is referring to garlic powder or fresh. My instinct would be that it is powder, but I can't find any reference in his book as to wheth...
by ursula
Tue Jul 08, 2014 05:33
Forum: Dry Cured Meats and Sausages
Topic: First Bresaola
Replies: 49
Views: 26276

And no, Janlab, not a word from CHR yet. Will send another email if I don't hear from them today.
Ursula
by ursula
Tue Jul 08, 2014 05:32
Forum: Dry Cured Meats and Sausages
Topic: First Bresaola
Replies: 49
Views: 26276

Well done,Aaron! I'm jealous. : :smile: All my fermented products are now smoking away in the cold smoker. At least I know I'll have a lovely smell in my bathroom tonight. Ducko, it's quite possible there was some contamination. I clean all my implements with bleach then rinse them, both before and ...
by ursula
Mon Jul 07, 2014 07:45
Forum: Dry Cured Meats and Sausages
Topic: First Bresaola
Replies: 49
Views: 26276

Hi you other bresaola makers! I'm having a bit of trouble with mine. Since having some troubles with the wrong moulds in my drying chamber, I moved all my salamis and my three bresaolas into the bathroom which had the correct humidity and temperature. The bresaolas were pieces of girello stuffed int...