Search found 416 matches
- Thu Dec 27, 2012 10:05
- Forum: For beginners
- Topic: I cannot get #2 in New Zealand
- Replies: 17
- Views: 15746
- Thu Dec 27, 2012 03:00
- Forum: For beginners
- Topic: I cannot get #2 in New Zealand
- Replies: 17
- Views: 15746
I cannot get #2 in New Zealand
I understand the difference between cure #1 and #2. As I cannot get #2 in New Zealand does that mean that I cannot cure and air dry the meats and salami's that use cure #2. I am very conscious of food and hygiene standards and so I follow the NZ guidelines. These state that all uncooked comminuted f...
- Tue Dec 18, 2012 12:33
- Forum: Sausages
- Topic: How much brandy in a cooked venison sausage
- Replies: 6
- Views: 4354
- Tue Dec 18, 2012 12:30
- Forum: Sausages
- Topic: How much brandy in a cooked venison sausage
- Replies: 6
- Views: 4354
How much brandy in a cooked venison sausage
I am making a smoked sausage out of 750 grams of venison, 250 grams of pork shoulder and 100 grams of pork backfat. The predominant flavors are coriander, and ginger + an assortment of herbs. There is also cure no as I will cold smoke the sausage and then bake it until it is cooked. I am thinking ab...
- Tue Sep 18, 2012 11:56
- Forum: For beginners
- Topic: [USA] Hip Shot" Hamburgers
- Replies: 25
- Views: 17035
- Tue Sep 18, 2012 11:54
- Forum: For beginners
- Topic: Bacon far to salty.
- Replies: 20
- Views: 10804
- Tue Sep 18, 2012 11:46
- Forum: For beginners
- Topic: Skin on of off when creating smoked Chicken
- Replies: 5
- Views: 3277
Skin on of off when creating smoked Chicken
I want to smoke some chicken. I have been reading around the subject on-line and the book and have a couple of things to check out. the book (Home Production of Quality . . . ) suggests 18 hours of curing ant then after poaching and drying to smoke the chicken. Ok. Now am I right to assume that the ...
- Tue Sep 18, 2012 11:32
- Forum: For beginners
- Topic: Salt Pork
- Replies: 5
- Views: 3411
- Thu Aug 30, 2012 13:36
- Forum: For beginners
- Topic: Salt Pork
- Replies: 5
- Views: 3411
Salt Pork
I have a recipe that asks for cubes of salt pork. It is not available locally so I thought that I could make it. The recipes that I have found online consist of heavily salted green bacon (made with pork belly) which has not been smoked. No boiling or cooking or cure is used. Is that it?
- Wed Aug 15, 2012 10:45
- Forum: For beginners
- Topic: Bacon far to salty.
- Replies: 20
- Views: 10804
Yes, Thank you for your suggestions, I cracked it. I have just had a rasher of amazing bacon. I am so chuffed after the pork flavored salt that I produced last time. I am not sure, but fate in the way of roster changes may have played a part. Here is what I did: Dry Rub: 1 kg of pork loin skin on. 3...
- Wed Aug 08, 2012 10:10
- Forum: For beginners
- Topic: Bacon far to salty.
- Replies: 20
- Views: 10804
Found a good local butcher who specialises in NZ free range pork, organic lamb and beef. I tried his bacon and loved it. He dry cures his bacon. His prices are not cheap, but the quality of the meat is fantastic. Any way to cut a long story short I bought a 1.3 kg boned loin of port (will use the bo...
- Sun Aug 05, 2012 12:09
- Forum: For beginners
- Topic: Can Sausage Recipes Be Copyrighted?
- Replies: 17
- Views: 14082
- Sun Aug 05, 2012 10:59
- Forum: For beginners
- Topic: Bacon far to salty.
- Replies: 20
- Views: 10804
I have been thinking while I am making a cold smoker chamber out of a couple of terracotta pots. The logic behind equilibrium brineing is logical. The osmolatic process means that at some point the salt content of the brine will equal that of the meat. However, as there is no cure #1 in the meat wou...
- Sun Aug 05, 2012 07:49
- Forum: For beginners
- Topic: Bacon far to salty.
- Replies: 20
- Views: 10804
- Fri Aug 03, 2012 12:59
- Forum: For beginners
- Topic: Bacon far to salty.
- Replies: 20
- Views: 10804