Search found 416 matches
- Thu Jan 10, 2013 11:34
- Forum: For beginners
- Topic: I cannot get #2 in New Zealand
- Replies: 17
- Views: 15746
Great News I can bring in any cure mixture or ferment providing it is in its in its original package and vacuum packed. Stacey (Ministry of Primary Industries), who ended up with my inquiry, was very helpful. she sent me links to all the policies, standards, legal additives (some of them made me shi...
- Thu Jan 10, 2013 06:28
- Forum: For beginners
- Topic: Lamb Pastrami
- Replies: 24
- Views: 18250
Thanks redzone for taking the time to post the Smoked Mutton (Baranina Wędzona) recipe. i do find this forum, the members, the web pages and the book so good. Without it I would have probably spent years messing things up, un-inventing and then re-inventing the wheel and wasting many $$$$$$ and trie...
- Wed Jan 09, 2013 07:38
- Forum: For beginners
- Topic: Lamb Pastrami
- Replies: 24
- Views: 18250
The recipe is based on the book by the Marianski's and on their web page. On the web page it states. Pastrami may be dry cured. For 1 kg (2.20 lb.) beef use: Salt, 72 g, 4 Tbsp. Cure #1, 2.5 g (1/2 tsp) Cracked black pepper, 2 tsp Coriander seeds, 5-1/2 tsp. Brown sugar, 5'1/2 tsp. Garlic, 2 cloves,...
- Tue Jan 08, 2013 22:19
- Forum: Curing chambers and Related Equipment
- Topic: Curing Chamber
- Replies: 33
- Views: 65322
- Tue Jan 08, 2013 07:14
- Forum: For beginners
- Topic: Lamb Pastrami
- Replies: 24
- Views: 18250
Verdict to salty and rubbery
The pastrami was to salty and rubbery. I notice that the instructions in the book are different to the ones on the web page. In the book no mention is made of washing the dry cured rub off the meat. In the book it it is said to go to step 3, perhaps I should have gone to step 2. That would fix the s...
- Mon Jan 07, 2013 09:59
- Forum: For beginners
- Topic: Lamb Pastrami
- Replies: 24
- Views: 18250
Thank you. The dry rub recipe that I have used for the lamb is based on this one. Whilst pastrami is not a roast it is cooked to the same internal temperature that well done roast beef is. Obviously safety is a number one priority. I wonder how much of things like pastrami are based on tradition. ie...
- Sun Jan 06, 2013 12:01
- Forum: For beginners
- Topic: Lamb Pastrami
- Replies: 24
- Views: 18250
- Thu Jan 03, 2013 06:28
- Forum: Hyde Park
- Topic: Duck Hunting!
- Replies: 148
- Views: 95496
A true story - I am a sausage maker not a drug dealer
I have made a rudimentary spreadsheet and have all my recipes on it. All I do is enter the amount of meat and it calculates how much of an ingredient I need. I aim for consistency so I weigh all my ingredients. A while back a person who came around with my best mate and saw my pocket size digital sc...
- Thu Jan 03, 2013 03:06
- Forum: For beginners
- Topic: Lamb Pastrami
- Replies: 24
- Views: 18250
I am going to start with some background. Twice I have used a 20-30% salt brine when making bacon out of pork belly. I have cured it for 10 days and also for 6 days. I have found the bacon came out unbelievably salty. The first time, and all subsequent times that I used a dry cure it worked perfectl...
- Fri Dec 28, 2012 10:07
- Forum: For beginners
- Topic: Can you tell I am on holiday?
- Replies: 1
- Views: 2189
- Fri Dec 28, 2012 10:01
- Forum: For beginners
- Topic: I cannot get #2 in New Zealand
- Replies: 17
- Views: 15746
- Fri Dec 28, 2012 09:47
- Forum: For beginners
- Topic: Lamb Pastrami
- Replies: 24
- Views: 18250
- Fri Dec 28, 2012 00:28
- Forum: For beginners
- Topic: Lamb Pastrami
- Replies: 24
- Views: 18250
- Thu Dec 27, 2012 10:23
- Forum: For beginners
- Topic: Can you tell I am on holiday?
- Replies: 1
- Views: 2189
Can you tell I am on holiday?
Another project that I am working on is a sauce for my venison sausages. I was given 2kg of diced venison. On the scoffometer I gave them a 4 out of 10. Friends were much kinder. The second batch I gave myself 9 out of 10. Anyway I am working on a barbecue type sauce for them. The theme is beetroot ...
- Thu Dec 27, 2012 10:14
- Forum: For beginners
- Topic: Lamb Pastrami
- Replies: 24
- Views: 18250
Lamb Pastrami
Without a doubt venison is my favourite meat. Lamb comes in second. Over the past 2 years I have eaten little lamb as its price is astronomical (driven by the export market). With the high NZ $ the price has come down. I want to make some lamb pastrami. I have spent time searching on the web and got...