Search found 89 matches
- Sun Sep 28, 2014 13:18
- Forum: Dry Cured Meats and Sausages
- Topic: Air dried goat leg
- Replies: 22
- Views: 19369
- Sun Sep 28, 2014 12:56
- Forum: Dry Cured Meats and Sausages
- Topic: Air dried goat leg
- Replies: 22
- Views: 19369
Thanks again Redzed I will keep a close eye on any molds of that description I was asked if I wanted the leg stretched out before rigamortice set in....I didn't rally know what I was supposed to say there but I plumbed for the leg to be stretched as I thought it would be easier for carving off the m...
- Sat Sep 27, 2014 13:30
- Forum: Dry Cured Meats and Sausages
- Topic: Air dried goat leg
- Replies: 22
- Views: 19369
- Fri Sep 26, 2014 14:21
- Forum: Dry Cured Meats and Sausages
- Topic: Air dried goat leg
- Replies: 22
- Views: 19369
- Fri Sep 26, 2014 01:04
- Forum: Dry Cured Meats and Sausages
- Topic: Air dried goat leg
- Replies: 22
- Views: 19369
- Thu Sep 25, 2014 12:55
- Forum: Dry Cured Meats and Sausages
- Topic: Air dried goat leg
- Replies: 22
- Views: 19369
Air dried goat leg
Hi everyone, I had a great time in Spain sampling all their lovely jamons ...Yes, I paid out several times for some Jamon Iberica.....But to be honest...Some of the cheaper hams had a more gamy flavor which (in my opinion) made it more tasty...But, it was all just lovely! My local goat milk supplier...
- Mon Jul 14, 2014 13:01
- Forum: Dry Cured Meats and Sausages
- Topic: First Bresaola
- Replies: 49
- Views: 30754
- Mon Jul 14, 2014 11:54
- Forum: Microbiology of meat and products
- Topic: Yogourt as starter culture in sausage making
- Replies: 84
- Views: 103185
Aaron, I am not qualified to respond to your questions, and I certainly don't wish to speculate or guess. There actually exists a considerable body of scientific literature in using probiotics in making dry cured products, you can review some of it and make your own conclusions. As far as kefir, wh...
- Sun Jul 13, 2014 14:18
- Forum: Hyde Park
- Topic: Rainwater Harvesting Registration
- Replies: 13
- Views: 10338
- Sun Jul 13, 2014 14:15
- Forum: Hyde Park
- Topic: Rainwater Harvesting Registration
- Replies: 13
- Views: 10338
I got to putt my two bobs worth ion here! This effing sucks big time!...To stop you from catching rain water..making it illegal is just a joke.....That'sreal big brother stuff...it just goes to show that you guys are living under a dictatorship...there is no democracy with you ..you are ________. (e...
- Sun Jul 13, 2014 03:24
- Forum: Microbiology of meat and products
- Topic: Yogourt as starter culture in sausage making
- Replies: 84
- Views: 103185
- Sun Jul 13, 2014 03:18
- Forum: Microbiology of meat and products
- Topic: Yogourt as starter culture in sausage making
- Replies: 84
- Views: 103185
Redzed I found this quote in Wikapedia on kefir: Recent research revealed kefir grains that were cultured in a medium which had been contaminated with the coliform bacteria E. coli actually inhibited the growth of this organism. It was shown that certain batches of kefir grains completely suppressed...
- Sun Jul 13, 2014 03:06
- Forum: Microbiology of meat and products
- Topic: Yogourt as starter culture in sausage making
- Replies: 84
- Views: 103185
Hi Redzed...I've just googled bacteria in yogurt and got the following: Lactobacillus delbrueckii subsp. bulgaricus, other Lactobacillus strains, Streptococcus thermophilus, and bifidobacteria. Apparently it could be one or all...but usually Streptococcus thermophilus and Lactobacillus bulgaricus. I...
- Sat Jul 12, 2014 12:34
- Forum: Hyde Park
- Topic: Australian And New Zealand Resources Discusion
- Replies: 188
- Views: 119945
Aaron, I knew immediately that when I told you to join this Forum that you were the Kerry Packer from The West. Scales with a price tag of $ 330 bucks, wow!!!! I've got 3 small 0.1 scales, the most expensive was around 30 dollars I think. One gets used only once a fortnight. Cheers Mate, enjoy your...
- Sat Jul 12, 2014 11:26
- Forum: Microbiology of meat and products
- Topic: Yogourt as starter culture in sausage making
- Replies: 84
- Views: 103185
No Redzed, i don't know which lactic bacteria is in our homemade kefir but the starter culture came from a pasteurised yogurt that was made locally...My wife just keeps adding a little of her previous batch to the new and so on etc. I'll give it a go for give it a go sake and I'll see what happens. ...