They look very interesting and some details with the recipe would be good please ray. (Is it as per a recipe on the premix?)

What do you think of the cooked product, I never finish the clean up before some are in the pan for a sample.

Just saw the thread 15 minutes ago. Thought it was a current report of CW being mischievious. Then thought, well so what, the mans been great to me since I've been here and his expertise is willingly and humourously shared. Eventually caught on the waterlogged one was talking about something from 19...

Very topical thread, thanks gents.

I'm sending this and another thread to a mate who makes a smoked dry cure venison salami without using any No2 cure.

They haven't had any problems, however I am a firm believer in its use and often point out that it is safer to use it than not.

Beaut thread fellas, thanks very much!

The two sausage varieties look great NorCal Kid - vegans will be converting after a sample of them.

Pete

I am going to grind some venison scraps for burger. I have never done this before. What is the best meat to use for the added fat needed for good burger? I like to make hamburgers on the grill and I like a good juicy burger. How many grinds and what size plates should I use? Thanks G'day Blackriver...

Taking this on board, thanks guys, much appreciated

Well starve the bloody lizards GG, that'd go down better than a bushmans breakfast, ( a call to nature and a look round )

Translated from Aussie speak to more acceptable !!

C44, whats the chances with pics like this

Thanks Ross.

G'day ssorllih, I can't answer your question as I have no experience with cold smoking at all. But hope you don't mind if I ask you a question.. :grin: What is involved in the decision to 'cold' smoke instead of a hot smoke. Just wondering the pro's and cons of each method in this case. Into chooks ...

redzed wrote:Geez Ross, does your wife know what you are doing to her grandmother's flatware?

I see this ending badly...............

Thanks gents, I'm thinking of an attachable smoke generator and using the elec oven in the house more until I sort out a longer term set up.

Simmering..in water ?

Thanks Crusty44, Chuckwagoon & Cabonaia for the help, to me it looks great and is very tasty but I'm not rapt with the texture at this stage. I intend to let it dry in the fridge for a week or so as I prefer a firmer type of sausage. Any ideas as to what would be a sensible/safe period in the fridge...

Come on folks, critique the product and what I've done, you will not offend with constructive criticism.........we are all here to learn and have a bit of fun.

But please, don't mention pineapples..

Here's a cut sample of one of the thick pig casings -

G'day Jan, Working it out, say 1litre with the bamix'd simmered garlic and 1 to 1.5litres to make the slurry which for 14kg was a fairly large amount. Unfortunately didn't have enough fresh garlic, used 3 whole bulbs and a bottle of crushed garlic about 150gms. The chillie doesn't come thru' much at...