Search found 416 matches
- Sun Nov 09, 2014 12:46
- Forum: For beginners
- Topic: Can someone clear this up for me
- Replies: 22
- Views: 17161
- Sun Nov 09, 2014 08:58
- Forum: For beginners
- Topic: Can someone clear this up for me
- Replies: 22
- Views: 17161
Can someone clear this up for me
A couple of years ago I decided to make the Jadgwurst (German Hunter`s sausage) sausage. The recipe is online and also in Stan M`s book. It is a 50-50 mix of pork butt and lean fresh bacon. I got it in my head that the lean fresh bacon meant pork belly bacon (cured, smoked and cooked). I have made i...
- Mon Nov 03, 2014 13:56
- Forum: Hyde Park
- Topic: Change of job
- Replies: 3
- Views: 4215
Change of job
Have changed my job. I have been in my present job for 14 years. Start my new one in 12 hrs time. Bit nervous, cannot sleep. I will do good. It is the next step on my career plan. It is the same profession, but a new area. Still planning to spend a year working and traveling in Australia, but need n...
- Sat Nov 01, 2014 08:16
- Forum: Dry Cured Meats and Sausages
- Topic: My first go at Coppa
- Replies: 10
- Views: 9840
Here it is my first Coppa. I did not smoke it as it is not traditional to smoke coppa Pork kg 1.58 Salt g 36.34 White Pepper g 3.16 Ground Coriander g 3.16 Garlic Powder g 3.16 Sugar g 3.16 Wine g 15.8 Cure #2 g 3.95 Dry Rub 1 Tablespoon of brown sugar, 1 teaspoon of black pepper, 1 teaspoon of coar...
- Sat Nov 01, 2014 05:09
- Forum: Smoked pork products
- Topic: Storing wet cured bacon
- Replies: 7
- Views: 8833
Thanks redzed. 2 kg is a nice amount of bacon. As may barrell is quite small I strip down the smoker after each smoking session Thus it does not get a build up of tar inside it. http://i1352.photobucket.com/albums/q653/markjass/IMG_7321_zps1034d13f.jpg Am thinking of modifying my smoker again. The g...
- Thu Oct 30, 2014 09:53
- Forum: Smoked pork products
- Topic: Storing wet cured bacon
- Replies: 7
- Views: 8833
Storing wet cured bacon
Just going to pull out of brine a 2kg slab of pork belly. The belly is fantastic tasting (I roasted 1 kg of it in wine, coriander and orange zest), I plan to cold smoke it for 4 hrs. I will probably do this Saturday (it is now Thursday evening) afternoon as it is supposed to be dry then. We are in m...
- Wed Oct 29, 2014 09:31
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 197820
I look at a lot of forums and will contribute where I can on this forum and CW and elDucko's. There is so much to learn. Someone commented on this site about the point at which you start asking fewer questions and are able to give something back in the way of answers. That is something to strive for...
- Wed Oct 29, 2014 09:07
- Forum: Books&Videos of meat processing
- Topic: Found an interesting book while researching British sausages
- Replies: 7
- Views: 15130
I am very interested in history and research. That goes for family, National, local, social, industrial and food. With the internet it is possible to find so much information, but what is a traditional recipe is difficult to work out. Ultimately does it matter? Often there are many different version...
- Wed Oct 29, 2014 01:57
- Forum: Sausages
- Topic: The importance of taste test patties
- Replies: 9
- Views: 7993
- Wed Oct 29, 2014 01:48
- Forum: Books&Videos of meat processing
- Topic: Found an interesting book while researching British sausages
- Replies: 7
- Views: 15130
Found an interesting book while researching British sausages
As I mentioned in a previous post I have just started to make some British sausages. Anyway I wondered if Mrs Beeton had a recipe for the Oxford Sausage. According to wikapedia http://en.wikipedia.org/wiki/Mrs_Beeton%27s_Book_of_Household_Management Mrs Beeton's Book of Household Management was a gu...
- Wed Oct 29, 2014 01:23
- Forum: Hyde Park
- Topic: MELBOURNE SALAMI FESTIVAL
- Replies: 10
- Views: 7373
- Wed Oct 29, 2014 01:18
- Forum: Sausages
- Topic: The importance of taste test patties
- Replies: 9
- Views: 7993
- Tue Oct 28, 2014 08:38
- Forum: Sausages
- Topic: The importance of taste test patties
- Replies: 9
- Views: 7993
After numerous interruptions. It was getting late. I was tired and I need to start hot smoking 3 kg of chorizo's. I was not going to taste test them (up to then and since then I have always taste tested them). It is a good job I did as I had left out the cayenne. The colour was not a give away as th...
- Tue Oct 28, 2014 07:43
- Forum: Dry Cured Meats and Sausages
- Topic: My first go at Coppa
- Replies: 10
- Views: 9840
- Fri Oct 24, 2014 05:49
- Forum: Sausages
- Topic: Anyone got a cumberland pork sausage recipe
- Replies: 11
- Views: 9670
Have had an interesting few days searching the net, the local library and chatting to two butchers (one via facebook) that make good sausages about British sausages. Like all good sausages they are simple. I have just made some rusk and will incorporate it in the two types of sausages that I am abou...