ben 10 Posted November 5, 2020 Author Share Posted November 5, 2020 19 hours ago, Bearded Burbler said: So Ben it was fermented and then cold-smoked for ?? hours then dry cured? Straight into the smoker, then the cleaver. 4 hour smoke, I should have done doble that I think. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted November 11, 2020 Author Share Posted November 11, 2020 3 Link to comment Share on other sites More sharing options...
Pezzza Posted November 11, 2020 Share Posted November 11, 2020 11 hours ago, Ben 10 said: beautiful beautiful Barossa Wurst? Link to comment Share on other sites More sharing options...
ben 10 Posted November 11, 2020 Author Share Posted November 11, 2020 That's the hungarian 1 Link to comment Share on other sites More sharing options...
ben 10 Posted November 19, 2020 Author Share Posted November 19, 2020 3 Link to comment Share on other sites More sharing options...
Pezzza Posted November 19, 2020 Share Posted November 19, 2020 Wow @Ben 10 Ben Looks amazing Link to comment Share on other sites More sharing options...
Pezzza Posted November 26, 2020 Share Posted November 26, 2020 (edited) Fermented and air cured wurst making time... And fermenting overnight at 27 deg with Bactoferm inoculation: Edited November 26, 2020 by Bearded Burbler 1 Link to comment Share on other sites More sharing options...
Pezzza Posted November 27, 2020 Share Posted November 27, 2020 packed and hanging to dry cure now... 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted November 27, 2020 Share Posted November 27, 2020 Absolutely beeeeaaautiful stuff BB. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted November 28, 2020 Share Posted November 28, 2020 6 hours ago, Mickep said: Absolutely beeeeaaautiful stuff BB. Hahaha cheers Mick mate - got a festive Brewery and Butchering Assistant here at the mo which makes handling things so much easier.... so been cracking on getting a few beauties done ; ) 1 Link to comment Share on other sites More sharing options...
Pezzza Posted December 18, 2020 Share Posted December 18, 2020 The herb cured Loin very thinly sliced is lovely - bit like a good Prosciutto in terms of texture and flavour: 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted December 18, 2020 Share Posted December 18, 2020 16 hours ago, Bearded Burbler said: The herb cured Loin very thinly sliced is lovely - bit like a good Prosciutto in terms of texture and flavour: This looks absolutely delish mate. Well done. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted December 19, 2020 Author Share Posted December 19, 2020 3 Link to comment Share on other sites More sharing options...
Tricky Micky Posted December 20, 2020 Share Posted December 20, 2020 Latest beer, homemade Dimmies and a few homemade Thia snags. Beer is a Pseudo Lager using Nottingham. Tastes good! 3 Link to comment Share on other sites More sharing options...
Pezzza Posted December 21, 2020 Share Posted December 21, 2020 2 hours ago, Mickep said: Latest beer, homemade Dimmies and a few homemade Thia snags. Beer is a Pseudo Lager using Nottingham. Tastes good! Wow Mick -a beautiful thing - luverly luverly!!! Temp you did the Pseudo-L at mate? 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted December 21, 2020 Share Posted December 21, 2020 1 minute ago, Bearded Burbler said: Wow Mick -a beautiful thing - luverly luverly!!! Temp you did the Pseudo-L at mate? Thanks BB, the home brew, and these other little parcels of homemade delight are the best. Great Combo's. FV temp was @ 15 degrees C. When I was few points off FG I bumped up to 18 degrees for a couple of days. Tried the Coopers draught with this one with added LCM and extra Hops. Really drinkable beer. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted December 21, 2020 Share Posted December 21, 2020 16 minutes ago, Mickep said: the home brew, and these other little parcels of homemade delight are the best. Great Combo's. Haha cannot agree more Mick mate !?! Can you do the sausage stuffing yourself - that is - single handedly? I have had a helper in the past for stuffing sausie time.... my festive Butcher who supplies the luverly minced meat product ingredients for me at whatever size grind I want (who is a pro tho haha) said that they learnt doing sausie stuffing single handedly early on when an apprentice haha! 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted December 21, 2020 Share Posted December 21, 2020 1 minute ago, Bearded Burbler said: Haha cannot agree more Mick mate !?! Can you do the sausage stuffing yourself - that is - single handedly? I have had a helper in the past for stuffing sausie time.... my festive Butcher who supplies the luverly minced meat product ingredients for me at whatever size grind I want (who is a pro tho haha) said that they learnt doing sausie stuffing single handedly early on when an apprentice haha! I can at a pinch do the stuffing by myself but it's a disaster most times. Bought one of those 10 kg stainless steel stuffers which as heavy as all get out. So yes, you can stuff by yourself if you wish but I confess I have a helper. She loves helping with the snags so that's a huge bonus and she likes helping with the brewing too - added bonus. She also loves fishing. Sweet as! I used to mince everything at home too. Found an awesome butcher who minces the cut I need and to the right size too. Magnificent! Saves countless hours of mincing and cleaning up. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted December 21, 2020 Share Posted December 21, 2020 8 minutes ago, Mickep said: I can at a pinch do the stuffing by myself but it's a disaster most times. Bought one of those 10 kg stainless steel stuffers which as heavy as all get out. So yes, you can stuff by yourself if you wish but I confess I have a helper. She loves helping with the snags so that's a huge bonus and she likes helping with the brewing too - added bonus. She also loves fishing. Sweet as! I used to mince everything at home too. Found an awesome butcher who minces the cut I need and to the right size too. Magnificent! Saves countless hours of mincing and cleaning up. Aaargh mate bring it on - how good is that - a partner who enjoys making smallgoods, brewing and fishing... haha canna go wrong there... great stuff! Yeah same mate cannot agree more re a good Butcher! Gold! Mate not trying to blow me own trumpet but our last Bratwurst was outrageously good.... with homemade rye bread and beer yeeeeehaaaa! 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted December 21, 2020 Share Posted December 21, 2020 1 minute ago, Bearded Burbler said: Aaargh mate bring it on - how good is that - a partner who enjoys making smallgoods, brewing and fishing... haha canna go wrong there... great stuff! Yeah same mate cannot agree more re a good Butcher! Gold! Mate not trying to blow me own trumpet but our last Bratwurst was outrageously good.... with homemade rye bread and beer yeeeeehaaaa! Bloody Nora mate, looks awesome. Haven't tried a Brattie yet. The mince mix looks lovely BB. Rye bread too. Love it! Def Yeeeehaaaaa! Where you get the casings from BB? Online or Local? 1 Link to comment Share on other sites More sharing options...
Pezzza Posted December 21, 2020 Share Posted December 21, 2020 Just now, Mickep said: Bloody Nora mate, looks awesome. Haven't tried a Brattie yet. The mince mix looks lovely BB. Rye bread too. Love it! Def Yeeeehaaaaa! Where you get the casings from BB? Online or Local? Natural Hog Casings - I think they came from ButcherEquip in WA... but have also got stuff from Misty Gully - yeah for me mate it is pretty much all on-line and go to the PO 40km away to fetch. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted December 29, 2020 Author Share Posted December 29, 2020 On 12/21/2020 at 8:49 AM, Mickep said: Latest beer, homemade Dimmies and a few homemade Thia snags. Recipes PLEASE.... 1 Link to comment Share on other sites More sharing options...
ben 10 Posted December 29, 2020 Author Share Posted December 29, 2020 On 11/26/2020 at 9:19 PM, Bearded Burbler said: And fermenting overnight at 27 deg with Bactoferm inoculation: I just stuff and hang in the curing fridge.... Interesting the ferment in the pan and then stuff method... 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted December 29, 2020 Share Posted December 29, 2020 16 hours ago, Green Blob said: Recipes PLEASE.... I'll get back with the recipe for the Dimmies and the thai snags Link to comment Share on other sites More sharing options...
Tricky Micky Posted December 30, 2020 Share Posted December 30, 2020 18 hours ago, Green Blob said: On 12/21/2020 at 9:49 AM, Mickep said: Latest beer, homemade Dimmies and a few homemade Thia snags. Recipes PLEASE.... Aussie Dimmies. 800 grams Pork mince. Butchers mince not from Coles or Woolies. Make sure it has some pork fat that is visible. Even better option mince your own cut of neck or shoulder and add some pork fat. 200 grams sausage mince: 2 small brown onions: Shredded. 1/2 large savoy cabbage thinly sliced and diced. Optional chopped spring onion. 4 TSP of Onion Powder 6 TSP of sugar Optional: 2 TSP of MSG 3 TSP of ground White Pepper 3/4 Cup of Wheat starch 1 Cup plain flour. 2 packs square white dim sim wrappers from Asian grocers. Method: Combine all ingredients and mix thoroughly until a paste is formed. Refrigerate O/N if possible or for at least a couple of hours in the fridge before placing in the wrappers. Take the wrappers out of the pack. Place the wrapper in the palm of your hand and scoop into the wrapper a spoonful of the pork mince mixture. Take each corner of the wrapper and bring the corners together and squeeze lightly so that the casing sticks to the meat mix inside the wrapper and you form a small enclosed dim sim parcel. Repeat until the mix has finished. Place the dim sims on a plate with baking paper and then place in the freezer until frozen enough to then place in them into freezer bags. Can be steamed or fried. I find the best fried results come when the dimmies have been steamed moderately before hand. Enjoy- the great Aussie Dimmie. 1 Link to comment Share on other sites More sharing options...
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