Search found 1089 matches
- Fri Dec 25, 2015 09:04
- Forum: Dry Cured Meats and Sausages
- Topic: Spianata Romana
- Replies: 32
- Views: 41192
It's amazing what a few weeks of vacuum packing any kind of cured and dried meat can do if you have a dry rim. Your Spaniata Romana finished up looking wonderful. FWIW, when I make Csabai, I always salt and spice the meat cubes and cure it in the fridge for up to 3, sometimes 4 days, depending on wh...
- Tue Dec 22, 2015 10:00
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Humidity Help
- Replies: 18
- Views: 17792
Hi Lou, Wire tie, zip tie, paper clips and string is all OK for the UMAi bags. It's best to still net over the UMAi bags. Saves you later on asking why there is so much loose bag material flapping in the wind. Just roll the excess bag material tight before pulling the net over. Use Photobucket to po...
- Mon Dec 21, 2015 22:37
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Humidity Help
- Replies: 18
- Views: 17792
Hi Lou, If you are using UMAi bags, Dry them in your kitchen refrigerator. Just make sure you record the starting weight so you know when to stop. some meat will take a lot longer to reach the target weight due to fluid content. I have done plenty of Coppa and Bresaola in UMAi bags and never had a d...
- Wed Dec 16, 2015 22:03
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa
- Replies: 15
- Views: 11517
Hi Tom, 30% weightloss is not enough. Hang both pieces again with the cut ends covered again until they reach a 38-40% plus weightloss. I have dried Coppa's more by blowing a fan over them. It could cause a hard rim but if you vacuum them in a ribbed vacuumbag, they should equalise vey well. I have ...
- Wed Dec 09, 2015 19:43
- Forum: Sausages
- Topic: Freezing and sending
- Replies: 9
- Views: 6420
Butterbean is corrrect about the Dry Ice regulations. This was in force many years ago when I remember that excess chilled pig carcasses were shipped as deck cargo only when packed in Dry Ice. I am not sure if it requires special packaging nowadays. Just freeze your goodies add some gel packs and sh...
- Mon Dec 07, 2015 09:23
- Forum: Sausages
- Topic: Freezing and sending
- Replies: 9
- Views: 6420
Overnight with FedEx is guaranteed to be delivered the next day. So go ahead!!! We get guaranteed deliveries with FedEx in 3 days from Florida to Queensland Australia. Dry Ice and suitable boxes are a great way of sending perishables anywhere but might not be required for reasons mentioned by Redzed.
- Tue Nov 10, 2015 08:20
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Does anyone have a good recipe for Lardo??
- Replies: 3
- Views: 7554
I've never made Lardo with UMAi bags but you will find plenty of good and well tested recipes on the net. Just follow instructions to the letter and you will be OK. Do remember that you will have minimal weight loss. Just vacuum the lard pieces in UMAi bags and cover them in an elastic styretch nett...
- Sun Nov 01, 2015 19:10
- Forum: Hyde Park
- Topic: How to make Kabobs
- Replies: 2
- Views: 3509
- Tue Oct 27, 2015 06:48
- Forum: Hyde Park
- Topic: Ordered a side of Heritage Pork
- Replies: 28
- Views: 20323
- Tue Oct 20, 2015 20:39
- Forum: Other products
- Topic: Beer!
- Replies: 3
- Views: 7145
IFB,
I like the look of that Belgian Leffe Brune clone. Can you share the ingredients list and the procedure. Many years ago I was a beer brewer. My address: janooms@bigpond.com
Cheers,
Jan
I like the look of that Belgian Leffe Brune clone. Can you share the ingredients list and the procedure. Many years ago I was a beer brewer. My address: janooms@bigpond.com
Cheers,
Jan
- Mon Oct 12, 2015 09:12
- Forum: Sausages
- Topic: Excellent Turkey and Pork Sausage
- Replies: 23
- Views: 18642
Turkeys are never cheap here but the breast mince is. I always mince my own meats, at least I know what goes in the sausage. Thanks for the advise. Wine making is no longer on my work schedule. Wine is cheaper here than these rotten soft drinks. Mind you, I made some good stuff many years ago as I l...
- Sun Oct 11, 2015 19:53
- Forum: Sausages
- Topic: Excellent Turkey and Pork Sausage
- Replies: 23
- Views: 18642
Turkey and Pork sausage
Wow, looks great!!! Chris. The only turkey meat I can buy here at the moment is packed and ready ground. I 'm rather upset as I'm dying to make them.
Any advise in regard to using ground turkey breast mince?
Cheers.
Jan.
Any advise in regard to using ground turkey breast mince?
Cheers.
Jan.
- Wed Sep 16, 2015 19:56
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cold Smoking in Texas
- Replies: 15
- Views: 21129
Chef Raoul, A food retarder or bread prover makes a great smoker. First of all they are insulated all around and stainless inside and out. Add a fridge compressor and piping and you certainly will be able to control the temperature 100%. Look at bakery supply stores, these units are usually too expe...
- Fri Aug 21, 2015 08:03
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 579835
Hi Zig, Your best bet is to buy a secondhand bread proofer. They are all stainless, inside and out, all sizes to suit you and they are fully insulated. These bread proofers are usually sold for scrap value as they are too expensive to repair. I converted a single door one and the end result is the b...
- Mon Jul 20, 2015 21:18
- Forum: Sausages
- Topic: Casing Source
- Replies: 8
- Views: 8410
casings
Try UMAi bags for a starter if they are available in SA or Banquet bags in Australia, available from www.smokedandcured.com.au. Both bags are manufactured by the same Danish factory. Both suppliers ship worldwide. I have used them with great success for Coppa, Loin and Bresaola. Message me you email...