The Captain!! Posted May 17, 2019 Share Posted May 17, 2019 So went down to Margaret River today to pick up some barrels from a bloke I work with. Turns out he is the owner of a fairly well know smokehouse. I had know idea he was all over this stuff. I work with him and he doesn't give much away about his personal life. Quized him about all the meat stuff and they process. Very interesting. I mentioned the book charcuterie that I've been reading and he was saying its a great reference book to develop your own recipes. Bloody good day was had today. 3 Link to comment Share on other sites More sharing options...
Beer Baron Posted May 19, 2019 Share Posted May 19, 2019 Pork is prepped for the spit!!! 3 Link to comment Share on other sites More sharing options...
ben 10 Posted May 19, 2019 Share Posted May 19, 2019 On 5/17/2019 at 6:08 PM, The Captain!! said: the book charcuterie Fabulous read Link to comment Share on other sites More sharing options...
Beer Baron Posted May 19, 2019 Share Posted May 19, 2019 Looking alright 5 Link to comment Share on other sites More sharing options...
The Captain!! Posted May 19, 2019 Share Posted May 19, 2019 56 minutes ago, Ben 10 said: Fabulous read Bloody oath it is. Thanks for the heads up on that one mate. Link to comment Share on other sites More sharing options...
joolbag Posted May 19, 2019 Share Posted May 19, 2019 I did high n fast today. Baby octopus was on spesh at the local fishmonger. Marinated Greek style with lemon, garlic, oregano. Feel wrong to cook over gas hotplate, so did it over gidgee lump charcoal with oak for a bit of smoke 8 Link to comment Share on other sites More sharing options...
Spudley Posted May 21, 2019 Share Posted May 21, 2019 Smoked my home cured Ham yesterday arvo , for a couple hours then finished off inside in the oven , then glazed with Marmalade, brown sugar and Maple syrup, Winner 07B8A573-312E-4E8B-9AA9-405F0EED9739.MOV 11 Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted May 24, 2019 Share Posted May 24, 2019 Spudley that looks so damn tasty. Love home made Ham. While I was putting down a Brew I did some Bacon using loins I had in the Brine for 12 days. Cold smoked for 4 hours, then hot smoked until 150F internal. I thought while cold smoking the bacon I'll throw some cheese in. Got enough cheese and bacon to last us for a while Sliced and vacumn packed. Will leave cheese for a couple of weeks to mature. 11 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 24, 2019 Share Posted May 24, 2019 Hard to beat home made bacon and ham. I've made a couple of bacons for the olds as well and Dad really likes it, it reminds him of the old school bacon made properly, which I guess it is. I must do another ham soon. Got a couple of loins today, one for a roast tomorrow and the other to make bacon. I'll be putting it in the cure on Monday to prepare for smoking in two weekends. Still got a beef roast and pork ribs in the freezer to do as well. Might do the beef roast at the same time as the bacon, the latter coming out earlier of course. 1 Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted May 24, 2019 Share Posted May 24, 2019 (edited) For sure Otto, it cooks and tastes so much better. I personally think the Loins are also better than belly. I cant get good belly around my way. Do you cold smoke your bacon at all? This is how they do it for supermarkets, 100's of needles injecting the Brine, no way is that good. Edited May 24, 2019 by Beers Gone Wild 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 24, 2019 Share Posted May 24, 2019 I prefer loins as well, never really liked streaky bacon that much anyway, always preferred rashers. I haven't tried cold smoking it but I get decent enough results from going hot straight away. 1 Link to comment Share on other sites More sharing options...
Spudley Posted May 24, 2019 Share Posted May 24, 2019 Beers that looks superb, sure have a nice supply there , the smoked cheese , can nearly smell it from here 1 Link to comment Share on other sites More sharing options...
Spudley Posted May 24, 2019 Share Posted May 24, 2019 Did a Salami night during the week, think a few of these will end up in the smoker during the weekend 8 Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted May 25, 2019 Share Posted May 25, 2019 Otto: I dunno if it even makes a difference cold smoking first, just thought I'd try and got a good result. Thanks Spudley, man those Salami look so good.. I would really like to try to make Salami like that & our own sausages. Would you share your method? What "tools" do I need. mmm Homemade salami, smoked cheese & Home Brewed beer, I am getting hungry now.. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 25, 2019 Share Posted May 25, 2019 I usually put the bacon in straight from the fridge so I suppose it cold smokes initially anyway until it heats up further. Still tastes bloody good. Gonna boil up a brine for my next batch tomorrow, fridge it overnight then put the loin in on Monday. Link to comment Share on other sites More sharing options...
Hilltop hops Posted May 25, 2019 Share Posted May 25, 2019 On 5/24/2019 at 11:29 AM, Beers Gone Wild said: Spudley that looks so damn tasty. Love home made Ham. While I was putting down a Brew I did some Bacon using loins I had in the Brine for 12 days. Cold smoked for 4 hours, then hot smoked until 150F internal. I thought while cold smoking the bacon I'll throw some cheese in. Got enough cheese and bacon to last us for a while Sliced and vacumn packed. Will leave cheese for a couple of weeks to mature. Looks great, might have to look at getting a smoker! Not sure what the Mrs will say. Already have a Weber Q, wood oven, Everdure gas/charcoal bbq and chimenea. 1 2 Link to comment Share on other sites More sharing options...
Beerlust Posted May 25, 2019 Author Share Posted May 25, 2019 Spudley & Beers Gone Wild should open a Continental shop together with all the things I've seen them do in this thread. Both very talented. You two would make a killing! Awesome! Cheers, Lusty. 3 Link to comment Share on other sites More sharing options...
Beer Baron Posted May 25, 2019 Share Posted May 25, 2019 1 hour ago, Hilltop hops said: Looks great, might have to look at getting a smoker! Not sure what the Mrs will say. Already have a Weber Q, wood oven, Everdure gas/charcoal bbq and chimenea. You can NEVER have too many barbecues!! 3 Link to comment Share on other sites More sharing options...
Spudley Posted May 25, 2019 Share Posted May 25, 2019 1 hour ago, Beerlust said: Spudley & Beers Gone Wild should open a Continental shop together with all the things I've seen them do in this thread. Both very talented. You two would make a killing! Awesome! Cheers, Lusty. Cheers Mate 2 Link to comment Share on other sites More sharing options...
Spudley Posted May 25, 2019 Share Posted May 25, 2019 3 hours ago, Beers Gone Wild said: Otto: I dunno if it even makes a difference cold smoking first, just thought I'd try and got a good result. Thanks Spudley, man those Salami look so good.. I would really like to try to make Salami like that & our own sausages. Would you share your method? What "tools" do I need. mmm Homemade salami, smoked cheese & Home Brewed beer, I am getting hungry now.. Tools , A good meat mincer, I use commercial one with a course plate, Sausage stuffing machine. Fibrous sausage casings 55mm, Good Pork shoulders ,Shoulders are best because of there fat content, Skined and boned. diced then put into freezer for a while, you want everything really cold ,I even put the mincer parts in the freezer before mincing , keeps the fat nice and hard when mixing with ingredients , This is the ingredients for 4.5KG Pork Shoulder Flossy Salt 135 Grams Curing Salt #2 2 level tsp Course Black Pepper 1 TBS Garlic Powder 1.5 TBS Chilli Pepper Flakes 1 TBS Hungarian Sweet Paprika 2 TBS All Spice 1 TBS Cayenne Pepper 1 tsp RED WINE 140ml per kilo of meat, any good drinking red, I use Shiraz. Coarsley grind meat, put in freezer while mix all ingredients together bar the Wine Mix ingredients with meat but don't work the meat too much, Add Wine loosely mix again, Stuff Sausage casings tightly , u don't want any air pockets. Hang in a cool ventilated area with a bit of air circulation for 6 weeks to dry or Cold smoke then hang. The Salt and Wine make the meat an acidic environment so no nasties can survive . All the best Cheers Spud 1 1 Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted May 27, 2019 Share Posted May 27, 2019 On 5/25/2019 at 6:14 PM, Beerlust said: Spudley & Beers Gone Wild should open a Continental shop together with all the things I've seen them do in this thread. Both very talented. You two would make a killing! Awesome! Cheers, Lusty. Lusty, very cool, thanks mate. I dig seeing the Brewers "cooks" on the forum. I like sharing these Cooks so others may get inspired and want to try them, they all work soo well with a good Beer! Spudley: Mate your an expert! Thanks for sharing with us. I am definately going to try this, time poor at the moment with work & Family, next annual leave Ill try get organised. You have to show us a pic when your salamis is done. 3 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 27, 2019 Share Posted May 27, 2019 Boiling up the curing brine for my next lot of bacon just now. Forgot to do it yesterday because we got caught up replacing headlights on the missus car. What a PITA that was . Did one of the tail/brake light globes as well which took about 5 minutes, way easier. Anyway, the pork loin will go in tomorrow morning, and I'll remove it Friday week after work, rinse off, pat dry and leave it uncovered in the fridge overnight and smoke it on the Saturday. Might combine that with a brew day but will decide closer. I'd like to get into sausage making as well but I don't have the equipment yet. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted May 27, 2019 Share Posted May 27, 2019 3 hours ago, Beers Gone Wild said: I am definately going to try this, PLEASE do some reading and self educating. While it is easy it can also be lethal. I inoculate mine with bacteria to ferment the meat this lowers the pH significantly and is imo the safest way to do it. 1 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted May 27, 2019 Share Posted May 27, 2019 1 hour ago, Ben 10 said: PLEASE do some reading and self educating. While it is easy it can also be lethal. I inoculate mine with bacteria to ferment the meat this lowers the pH significantly and is imo the safest way to do it. +1 with this advice Link to comment Share on other sites More sharing options...
ben 10 Posted May 29, 2019 Share Posted May 29, 2019 I'm going to smash out some salami tomorrow. 2 Link to comment Share on other sites More sharing options...
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