Hi,
Smoked mullet is one of the best fish available. Oily, so good for you. I have smoked them for years when the seamullet schools ran here along the coast.
My preferred method is to cut them beside the backbone like a kipper.
Regards,
Jan.
Brisbane.
Search found 1089 matches
- Mon Jul 04, 2011 02:27
- Forum: Stanley & Adam Marianski author's corner
- Topic: "The Amazing Mullet" A New Book By Adam Marianski
- Replies: 2
- Views: 7694
- Mon Jul 04, 2011 02:16
- Forum: Sausages
- Topic: [USA] Boudin, Cranky Buzzard's Texas Style
- Replies: 18
- Views: 14689
Hi Charlie, Those pics look rather good. I wish that I was that far advanced on this forum that I could actually post pictures. Those sausages make me hungry just looking at them. Luckily I will be making some next week-end if time permits. Do you use flaked ice in your meat when grinding? You menti...
- Fri Jun 24, 2011 11:04
- Forum: Sausages
- Topic: [USA] Chorizo
- Replies: 14
- Views: 13294
Good Evening Chuckwagon, I have just received a fact sheet for "additives in meat & meat products" by our State Government and was informed that it is applicable country wide. Cure #1 is 125mg/kg PM me you email address and I will forward it on to you. I just don't have the time to sit down and read...
- Thu Jun 23, 2011 02:01
- Forum: Hyde Park
- Topic: Calander and Kilbassa
- Replies: 7
- Views: 5273
- Wed Jun 22, 2011 23:14
- Forum: For beginners
- Topic: Chicken & his fat /skin
- Replies: 17
- Views: 14174
Hi Spud, I couldn't care less what you call me Mate, I am now a banana bender and being Dutch born I am also called a Clogwog. Big Deal. Butcher at Home are good people. Join their mailing list and you can buy specials every month. Check their recipes? Have a look at www.redbacktrading.com.au, they ...
- Tue Jun 21, 2011 04:34
- Forum: Dry Cured Meats and Sausages
- Topic: Nitrate/Nitrite content varies from country to country
- Replies: 9
- Views: 23391
Cure #1 for Australian and New Zealand applications
Hi, As we are getting a few members from Australia joining the forum, I thought that it is appropriate to inform everybody about the regulations here in regard to Cure #1. Mind you, I didn't find this out but an extremely helpful and brainy gentleman on another forum who researched it for me so he c...
- Tue Jun 21, 2011 03:55
- Forum: School of Domestic Meat Processing
- Topic: School Of Home-Made Meat Production
- Replies: 4
- Views: 19792
Hi Chuckwagon, Thank you for this link. I have a good Polish Mate that can translate for me . He is also interested in Sausage Making. I have started him on a bit of hobby distilling(many years ago) and now( I hope) sausage making. The site has some great photo's and I bet the recipes are the same. ...
- Mon Jun 20, 2011 05:44
- Forum: Hyde Park
- Topic: Care To Share How You Got Your Handle?
- Replies: 114
- Views: 102080
- Mon Jun 20, 2011 04:45
- Forum: Hardware
- Topic: Stuffer tube for Krakowska kielbasa
- Replies: 9
- Views: 9603
Hi Ross, I just used and old kitchentowel rolled into a ball, covered in a plastic deepfreeze bag and this seemed to work rather well as it could be expanded and reversed rather easily by hand. If you would use it every week, obviously a better solution would have to be found. For me it worked well ...
- Mon Jun 20, 2011 04:17
- Forum: Hardware
- Topic: Stuffer tube for Krakowska kielbasa
- Replies: 9
- Views: 9603
- Sat Jun 18, 2011 22:04
- Forum: Hardware
- Topic: Stuffer tube for Krakowska kielbasa
- Replies: 9
- Views: 9603
Hi Rob, I can see your problem but what I did many years ago was going to a sheet metal worker, explained that I needed a funnel shaped contraption about 18" long and tapered to approx. 2" or a bit bigger. Het made in from 316 stainless at no cost at all, just a smoked sausage and a bottle of hobby ...
- Sat Jun 18, 2011 21:53
- Forum: Hyde Park
- Topic: Watch those grocery store butcher prices!
- Replies: 17
- Views: 10528
Luckily a lot of butchers have woken up to the fact that if you are not flexible enough your customes will be going elsewhere to buy. I can buy for the price I want to pay and the quantites I need. Mind you, super specials have me always filling up the deepfreeze to my good wife's dismay. Luckily sh...
- Fri Jun 17, 2011 00:13
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 576574
Hi Members, Thank you for a warm welcome. If time permits, I will asking lots of questions. Chuckwagon, in Queensland we have still have cowboys, and also Jackaroos and Jillaroos. The latter is the female version. Don't talk about the Gold Coast. It's going to pieces. At night you need to drive an a...
- Thu Jun 16, 2011 23:58
- Forum: Hyde Park
- Topic: Watch those grocery store butcher prices!
- Replies: 17
- Views: 10528
Hi Chuchwagon, I never buy meat at supermarkets anymore unless the specials are super SPECIALS. Most meat wholesalers and abbatoirs have outlets that sell to the public direct here. I buy whole rumps, selected by me, for $ 4.99 kilo, Pork loin $ 5.99 kilo etc. Whatever you need is available at disco...
- Thu Jun 16, 2011 23:50
- Forum: Sausages
- Topic: [USA] Chorizo
- Replies: 14
- Views: 13294
Gooday Chuchwagon, Forget about moustaches, I am man enough without one. Although I used to have one for awhile many years ago. An employee of mine used to also call it a babe magnet but I cant write down any other information he so freely shared with all of us. I am supposed to be an well brought u...