Search found 416 matches
- Wed Feb 20, 2013 10:51
- Forum: Hyde Park
- Topic: Refuse Corner & Debris Receptacle
- Replies: 168
- Views: 82840
- Tue Feb 19, 2013 08:35
- Forum: For beginners
- Topic: Using my Chiilli mix to flavour sausages
- Replies: 7
- Views: 4852
I am very hesitant to talk chilli on a forum that has a number of North American foodies on. There are as many recipes for chilli as there are people who make it. I do not claim that my recipe is authentic or traditional (the only tradition with it is that I traditionally use similar ingredients giv...
- Tue Feb 19, 2013 02:48
- Forum: For beginners
- Topic: Using my Chiilli mix to flavour sausages
- Replies: 7
- Views: 4852
Using my Chiilli mix to flavour sausages
I formulate my own sausage recipes. These are based on existing recipes or suggested g per kg from 'the book'. A year or so ago I took a sausage mix that I used and used it in stew it tasted horrible with a capital H. I now want to reverse this methodology. I make my own chilli powder mix I use one ...
- Fri Feb 15, 2013 11:38
- Forum: For beginners
- Topic: Do you mix your cure with the cubed meat. .
- Replies: 15
- Views: 10774
I love the taste and texture. As I have never seen or tasted a first class Italian mortadella so I have nothing to compare my sausage with. In fact I do not care if my sausage is anything like a mortadella. It tastes scummy and the family and my work mates say to me give up the nursing and make us s...
- Fri Feb 15, 2013 11:22
- Forum: For beginners
- Topic: Do you mix your cure with the cubed meat. .
- Replies: 15
- Views: 10774
I was going to show pictures of my ham, smoked chicken and mortadella, but the ham and chicken got scoffed before I had a chance to take a picture. Lucky I had a little mortadella hid in the fridge. http://i1352.photobucket.com/albums/q653/markjass/IMG_6584_zps0b75a1df.jpg http://i1352.photobucket.c...
- Tue Feb 05, 2013 11:36
- Forum: Hyde Park
- Topic: At last things are moving. I want to tell the world
- Replies: 3
- Views: 2793
At last things are moving. I want to tell the world
On 22nd of February 2011 at 12.51pm a 6.34 magnitude earthquake situated 5.95 km deep occurred under the city of Christchurch, New Zealand. It caused the loss of 185 lives and scores of serious physical and mental injuries. It has also caused major damage to Christchurch and its infrastructure. Much...
- Tue Feb 05, 2013 03:37
- Forum: For beginners
- Topic: Do you mix your cure with the cubed meat. .
- Replies: 15
- Views: 10774
- Tue Feb 05, 2013 02:14
- Forum: For beginners
- Topic: Do you mix your cure with the cubed meat. .
- Replies: 15
- Views: 10774
yes, why cure then mince trhe meat? One of the reasons why I want to make mortadella is that I want to make pasta stuffed with mortadella and kumera (sweet potato). I do not have a recipe for this but I should be able to work it out with a bit of trial and error. In the mean time does anyone have a ...
- Tue Feb 05, 2013 01:07
- Forum: For beginners
- Topic: Do you mix your cure with the cubed meat. .
- Replies: 15
- Views: 10774
Do you mix your cure with the cubed meat. .
I am going to make some Mortadella di Bologna. I am going to smoke it with my brined ham tomorrow and then poach it. I have read a number of articles on making it and will use the recipe in the book (may add whole coriander seeds). I notice that some authors suggest cubing the meat and backfat then ...
- Tue Feb 05, 2013 00:50
- Forum: Dry Cured Meats and Sausages
- Topic: First Salametti Cacciatore
- Replies: 35
- Views: 31973
- Fri Feb 01, 2013 12:25
- Forum: Smokehouses. Construction and Maintenance.
- Topic: My MK4 smoker is almost there
- Replies: 18
- Views: 21380
Pictures
Have borrowed a camera. The picture shows about quarter of the amount of Loin bacon, Lamb pastrami and Chorizo sausages that I smoked. I need to make a couple of minor modifications next time I smoke.
- Fri Feb 01, 2013 12:12
- Forum: For beginners
- Topic: Lamb Pastrami
- Replies: 24
- Views: 18250
A picture
He is a picture of the pastrami
- Wed Jan 30, 2013 11:13
- Forum: For beginners
- Topic: Help - Lost my notes on boiled ham making.
- Replies: 5
- Views: 3403
With bacon I have mucked up brining, but produced the desired results using a dry cure. This has resulted in me loosing confidence in brining. Anyway I want to dispel this bogey man. I want 1/4 L of brine at 60 % Sal. Can someone check my maths This is from the book Water: 1 US gallon = 3.785 l = 3....
- Wed Jan 30, 2013 09:03
- Forum: For beginners
- Topic: Lamb Pastrami
- Replies: 24
- Views: 18250
- Wed Jan 30, 2013 08:59
- Forum: For beginners
- Topic: Help - Lost my notes on boiled ham making.
- Replies: 5
- Views: 3403