I continue on with my quest for producing a cured, smoked lamb sausage (I could write an essay on my frustrations about this. I tell you what, on my next day off I will write on my saga). Back to this post. I make a lovely lamb, garlic and rosemary fresh sausage. I like it, and other people tell me ...

Got my answer. It is red pepper from crushed chillies (I have a book that has some very old mustard recipes in it. It mentions ground sweet pepper. It also has recipes that are for a gallon or so of mustard). Have bought a 1 kg peice of pork belly and will start making some pancetta. I bought the be...

Hi redzed. I go along with what you are saying. There is a better way, but what. My concer about buying things online from overseas is the lack of backup. About town there are some fantastic farmers markets. There are some exerlent cooked and cured sausages available from a variety of small sized pr...

I want to start making dry cured sausages and meats. New Zealand is a small market (certain things are very expensive compared to the rest of the world) and yes I can buy things online cheaper than I can buy in NZ. However, if I buy witthin NZ it is easier to sort problems out. Today I was wandering...

Was at a farmers market and Panacetta was being sold At $9 nz for 250g nice stuff, but there were one or two additaves that I have yet to look up. I do not know the source of his pork. I know that top of the range free farmed pork boned belly can be bought at $18 a kilo (sure I have to order it from...

Had time to kill in a supermarket and looked at the label of a mass produced sausage. Meat 88% (Beef, Pork), Water, Salt, Dextrose, Spices, Mineral Salts (450, 451), Preservative (223), Spice Flavouring, Edible Casing. Dairy Free Energy (kJ) 1187 Protein (g) 14.9 Fat - Total (g) 24.6 - Saturated (g)...

Thank you for your sugestions. I have some lovely liver pate sausage and it is spreadable. This is the recipe for Braunschweiger Liver Sausage Meats Metric US pork liver 500 g 1.10 lb. pork jowls, bacon, or fat pork trimmings 500 g 1.10 lb. Ingredients per 1000g (1 kg) of meat salt 18 g 3 tsp. peppe...

Looks like I will have a few days on my own in Brisbane and or Gold Coast (I have never visited the area) in June or July. Anyone got any suggestions for butchers to try meat products or restaurants to visit?

I had almost given up on getting pork liver. When I got the call from a local butcher. This butcher is directly tied in with a "pig farm" (for him I hate that term). In NZ pork farmers have had a bad press. They are public enemy No. 1. However there are a number of farms that rear pigs free range. T...

I have been on holiday for 25 days and returned home and got some good news. For a long time I have been trying to get some pork liver. A local butcher (free range grass fed pork) had left a message that he had got 1 Kg of pork liver for me. Fortunately, while I was away I had checked my answer phon...

I have a big weekend for food coming up. Fortunately I am not working tomorrow. Tomorrow I have a 1.5kg boneless ham to smoke and then poach, a Kg of chorizo to smoke and bake, 1.7 kg of beef pastrami to smoke and bake and 3kg of loin bacon to smoke and bake. There has not been much room in the frid...

poach in water. It is lack of a stove top space that is the issue. My other option would be on my grill outside

I have loads of tomatoes and other goodies which I want to turn into relishes. At the same I am going to make some garlic sausage in synthetic 6 cm casings. As I will be using my large water bath on the stove top I was wondering if I can poached my garlic (or any other sausage) in the oven. If so ho...

I bought this stove at a garage sale. The first time I used it I could not get the temperature above 45 degrees C. I realised that it was not insulated enough. A a few days later I wondered if I could use the wind shield for my tramping stove. It fitted and I was able to moderate the temperature fro...

I have some shoulder ham brining in the fridge. I also have some beef that I am dry curing in the fridge. Both will be ready to come out of curing soon. I have an invite to go away for a week, that is to good to say no to. What this means is that the ham and beef will be cured, but I will not be abl...