Search found 59 matches
- Fri Aug 12, 2016 09:49
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 512165
- Tue Aug 02, 2016 09:20
- Forum: Dry Cured Meats and Sausages
- Topic: sugar and dextrose
- Replies: 1
- Views: 2378
sugar and dextrose
can some one tell me why some recipes have dextrose only and some have a combination of sugar and dextrose surely there is a set amount per 1 kg of meat????
- Sat Jun 25, 2016 00:53
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 512165
thks just tried the third lot they are suberb the pepperoni with 50ml sweet sherry are just the taste i was looking for best i have ever tasted would just like to thank you all for the help along the way :smile: tks again going to check out the local wild life next pleanty of wild pigs, scrub turkey...
- Tue Jun 21, 2016 09:38
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 512165
- Mon Jun 20, 2016 07:43
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 512165
- Wed Jun 15, 2016 08:25
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 512165
- Tue Jun 14, 2016 09:03
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 512165
- Mon Jun 13, 2016 08:44
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 512165
chorizo
hi all made some chorizo in uami bags put twice the cure in due to typo in recipe 28 days in have gone from 460g to 270 g was advised that 40 days they would be good to eat can i now hot smoke them and will this make the cure dissipiate to a better level so i can eat them will this affect the shelf ...
- Wed Jun 01, 2016 08:31
- Forum: Dry Cured Meats and Sausages
- Topic: do i need a curing chamber
- Replies: 27
- Views: 17082
might have found the problem the pork i used was pickled butcher put wrong label on had a taste to salty by far next lot look better but have twice the cure lol not having much luck third time lucky. by the way if i put some cianti wine in the next lot how much for 1 kg mix also if i add cheese what...
- Fri May 27, 2016 08:49
- Forum: Dry Cured Meats and Sausages
- Topic: do i need a curing chamber
- Replies: 27
- Views: 17082
- Thu May 26, 2016 08:39
- Forum: Dry Cured Meats and Sausages
- Topic: do i need a curing chamber
- Replies: 27
- Views: 17082
- Wed May 25, 2016 08:26
- Forum: Dry Cured Meats and Sausages
- Topic: do i need a curing chamber
- Replies: 27
- Views: 17082
hi back again just had a taste of the first one nice taste nice texture will leave a bit longer next one just wondering if this bio start quick 50 is going to speed the process up that much should i use cure no 1 instead of no 2 it is realy hard to get any info from raps only that it is ready for sa...
- Mon May 23, 2016 07:42
- Forum: Dry Cured Meats and Sausages
- Topic: do i need a curing chamber
- Replies: 27
- Views: 17082
- Sat May 21, 2016 23:05
- Forum: Dry Cured Meats and Sausages
- Topic: do i need a curing chamber
- Replies: 27
- Views: 17082
- Fri May 20, 2016 22:14
- Forum: Dry Cured Meats and Sausages
- Topic: do i need a curing chamber
- Replies: 27
- Views: 17082
just made some chorizo from the home page i put 1tsp of cure no2 as per recipe but all the uami recipes say 1/2 tsp and on the cure bag is says 1/2 tsp per kilo did not realize until now will i chuck them in the bin or keep them was only 1 kilo will only use 1/2 tsp from now on no matter what the re...