Search found 61 matches

by Pete
Sat Apr 26, 2014 02:51
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 112234

G'day Croc, we're near Maffra so not that far from you. Re Cure quantities, a one Kg. bag of cure will do quite a lot of product, At say 2grams of cure / kilogram of product a kilo of cure would make as an example..........500KG of product. I always refer to acknowledged recipes before adding Cure. ...
by Pete
Sun Apr 06, 2014 00:04
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 455070

Good tips in this thread Ray, I agree that some of the commercial pre mixes are hard to beat. Had a lot better results with them than my own recipes. Re cold tools and meat, your voice of experience speaking there Ray, I found that a smoked sausage a couple of years back was quite outstanding in fla...
by Pete
Sat Apr 05, 2014 23:51
Forum: Technology basis
Topic: Removing Gamey Flavor In Duck Sausage
Replies: 7
Views: 11057

In Aus. our duck season is underway so have had some wild ducks to eat lately after a successful hunt couple of weeks back. Our family has always soaked whole duck and jointed rabbit in cold salty water in the refrig. overnight to reduce the bloodiness and game flavour. Seems to work quite well. (An...
by Pete
Fri Jan 31, 2014 01:05
Forum: Technology basis
Topic: A long but wonderful journey
Replies: 19
Views: 22764

Enjoyed the thread BB, thanks for putting it up. :grin:
by Pete
Tue Dec 10, 2013 03:06
Forum: Hyde Park
Topic: Australian And New Zealand Resources Discusion
Replies: 188
Views: 112234

Welcome Mac, nice to see you here ! :mrgreen:
by Pete
Tue Oct 22, 2013 11:24
Forum: Hyde Park
Topic: Venison Salami
Replies: 23
Views: 18294

Here's a pic of the salami kiwihunter. (Nice velvet stag also, would have grown out pretty handy stag)


Image
by Pete
Sun Jun 30, 2013 00:18
Forum: Other products
Topic: Chicken halves
Replies: 10
Views: 6949

They came up extremely well Ross, congrats mate !!

The black spots, Pepper ?

Must get some done soon to take travelling, the lemon is a nice touch and you have got me motivated to get them done :mrgreen:
by Pete
Mon Jun 24, 2013 12:26
Forum: Venison and Other Game
Topic: Venison Sausage Rolls.
Replies: 5
Views: 14147

Thats a fairly interesting recipe Divey, juniper berries, must try that !! They also look delicious, send a few down south thanks..lol..

Wet enough up there, we had 200+mm last week and its pouring again all day in Gippsland, VIC.
by Pete
Thu Jun 20, 2013 02:01
Forum: Other products
Topic: collagen wrap sheets
Replies: 18
Views: 26244

G'day Jan,

Never knew they existed so its a newy for me !
by Pete
Sat Jun 08, 2013 05:47
Forum: BBQ
Topic: Favorite BBQ Sauce Recipe
Replies: 11
Views: 12426

A wealth of info. & recipes in this thread, many thanks to CW for the link to the members recipe list, excellent :grin:
by Pete
Sat Jun 08, 2013 05:28
Forum: Venison and Other Game
Topic: venisonstrami, moosestramiand cariboustrami
Replies: 15
Views: 17985

Very interesting big guy, tried to do that with our sambar venison but I didn't rate my process/outcome very high.

Would you mind telling me what your brine was, Cure No 1. I guess, salinity & Internal meat temp reached in the smoker.

Many thanks,

Pete :mrgreen:
by Pete
Sat Jun 01, 2013 09:16
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 328
Views: 192092

G'day Divey, welcome to the site mate, great people and a huge amount of experience here.

That recipe you have in mind sounds like "gourmet" tucker :mrgreen: :mrgreen:

Be keen to see & hear how they turn out.
by Pete
Mon May 20, 2013 14:49
Forum: Venison and Other Game
Topic: Aussie Venison Smoked/Cooked Sausage
Replies: 12
Views: 17998

G'day O'n, hows Sth Gippy going, raining as usual....lol...dry near Maffra lately. Its called the mettwurst premix, tastes very similiar to a strasburg, we are still eating it after nearly 8 months or so. Great stuff ! I start it off fairly low, say 45/50C, wide open at the top vent for air flow, af...
by Pete
Tue May 14, 2013 15:39
Forum: Hyde Park
Topic: But... its better for you, right?
Replies: 30
Views: 15487

:mrgreen:
by Pete
Mon May 13, 2013 05:19
Forum: Hardware
Topic: Grinder Plates in Oz
Replies: 4
Views: 3845

Try this business - huge inventory including mincer parts at Geelong, VIC. http://www.startfoodtech.com.au/shop/mincer-parts-large-mincers-c-124_137.html This ebay seller has a large selection also. http://stores.ebay.com.au/Butcher-Baker/Meat-Grinder-Plates-/_i.html?_fsub=1354866017&_sid=49668067&_...