Tricky Micky Posted December 30, 2020 Share Posted December 30, 2020 19 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.... Home Made Thai snags: 2kg Pork mince with a meat fat ratio of approx 70-30% 5 cloves garlic 1/3 stick of lemon grass finely chopped 5 (Birdseye) Hot chilies 2 diced TSP of peeled galangal 2 really finely sliced and chopped Kaffir Lime leaves 6 desert spoons of Fish sauce 1 small can 114 grams red curry paste. 3 desert spoons of Knorr pork seasoning (asian Grocers) Optional 1 small piece of Kamin peeled and finely diced. 2 TBSP Plain Flour 1 TBSP Wheat starch 3/4 cup of water 1 TSBP sugar Oil to taste 2 TBSP of Skim Powdered Milk Method: Place garlic, Lemon grass, chilies, galangal, Kamin (if using) curry paste, and oil into a blender and mix well. Until all the ingredients have blended . (Don't over mix though) Mix all the other ingredients in a large mixing bowl until they're all well combined. Add the bender mix to the meat mixture and combine. Mix until the mince mixture is a sticky paste and add the oil to taste (Usually when the mix becomes a little less sticky) Refrigerate O/N if possible. At the very least allow 4 hours in the fridge. When the mixture is ready stuff into sausage casings. I've found hog casings work well with this type of snag. Enjoy. A snag with a taste punch. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted December 30, 2020 Author Share Posted December 30, 2020 1 hour ago, Mickep said: Optional 1 small piece of Kamin peeled and finely diced. 2 TBSP Plain Flour 1 TBSP Wheat starch What is Kamin? Have you tried without the flour???? 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted December 30, 2020 Share Posted December 30, 2020 2 minutes ago, Green Blob said: What is Kamin? Have you tried without the flour???? Hahah. I want to know what Karmin is too. Don't quite know what happened there. It meant to read "Curcumin" Haven't tried without flour it will need a binder of some sort, maybe you could use corn starch or corn flour. Link to comment Share on other sites More sharing options...
ben 10 Posted December 30, 2020 Author Share Posted December 30, 2020 1 minute ago, Mickep said: Hahah. I want to know what Karmin is too. Don't quite know what happened there. It meant to read "Curcumin" Haven't tried without flour it will need a binder of some sort, maybe you could use corn starch or corn flour. You don't need binder, I don't use anything. Just work the meat. 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted December 30, 2020 Share Posted December 30, 2020 Just now, Green Blob said: You don't need binder, I don't use anything. Just work the meat. Okay mate. Ditch the flour as you like. It's still a cracking flavor punch. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted December 30, 2020 Author Share Posted December 30, 2020 1 minute ago, Mickep said: Okay mate. Ditch the flour as you like. It's still a cracking flavor punch. Just trying to help you. the recipe looks great though, cheers 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted December 30, 2020 Share Posted December 30, 2020 4 minutes ago, Green Blob said: Just trying to help you. the recipe looks great though, cheers Yep all good cheers mate. Link to comment Share on other sites More sharing options...
ben 10 Posted December 30, 2020 Author Share Posted December 30, 2020 6 minutes ago, Mickep said: Yep all good cheers mate. Mate has a Thai wife and 2 takeaways, she hangs similar t room temp for a few days to ferment.... then cooks.... 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted December 30, 2020 Share Posted December 30, 2020 2 minutes ago, Green Blob said: Mate has a Thai wife and 2 takeaways, she hangs similar t room temp for a few days to ferment.... then cooks.... Hahaha, I've got a Thai wife too. Yep my wife does the street food thai pork snags. Little thumb length numbers which she hangs for a couple of days. beeeautiful ! Those Thai snags from the recipe I've posted are sensational mate amazing smell and flavors. low and slow on some charcoal - unreal! 2 Link to comment Share on other sites More sharing options...
Red devil 44 Posted December 30, 2020 Share Posted December 30, 2020 On 12/21/2020 at 11:36 AM, 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! Is that my old butcher in Portland BB ? He was great. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted December 30, 2020 Share Posted December 30, 2020 17 hours ago, Red devil 44 said: Is that my old butcher in Portland BB ? He was great. Yes mate that's the spot!!! Took some Eye Fillet down from Portland to the Coast last week... me mate's partner reckoned best steak she had ever eaten... Was a complement and a half for the meat cos I had filled me cobber with strong AG Keg brew for a few hours prior to his barbying and he absolutely killllllllled the meat haha... now must note that she does like hers well done so it worked haha... Beaut full inch and a half fillet reduced to at least 1/2 the height haha!! Each to their own and we at least had one vvvvery happy customer... well two I guess as me mate was slurping the AGs with gusto as well and not bothering to check the barbie haha! Have a good NYE all ye Brewers!!! Cheers BB 2 Link to comment Share on other sites More sharing options...
Pezzza Posted December 30, 2020 Share Posted December 30, 2020 Don't think I got around to posting the latest Wurst... here the Black Pepper variety... is pure G for Gold: Think that @Green Blob GB's advice to work the meat a bit more before packing... backed up with some more research in books and on-line has seen an improved batch here Tasty very tasty Wurst indeed. I need to get on and get them all out of the Cabinet and cryo'd as they don't need to lose more moisture. 3 Link to comment Share on other sites More sharing options...
Pezzza Posted December 31, 2020 Share Posted December 31, 2020 All sealed and packed up and in the 'cold fridge' along with its mate the bag of sealed up hop pellets One lot a Black Pepper Wurst and the other more of a Paprika Wurst ; ) 1 Link to comment Share on other sites More sharing options...
ben 10 Posted December 31, 2020 Author Share Posted December 31, 2020 9 hours ago, Graubart said: Think that @Green Blob Looks HEAPS better!!! 1 1 Link to comment Share on other sites More sharing options...
Pezzza Posted January 1, 2021 Share Posted January 1, 2021 17 hours ago, Green Blob said: Looks HEAPS better!!! Cheers GB - honestly the Peppery Fella is Pure Wurst Gold even if I say so myself ; ) Would be even nicer to do it with home grown pepper like you can do 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 4, 2021 Author Share Posted January 4, 2021 3 Link to comment Share on other sites More sharing options...
Pezzza Posted January 4, 2021 Share Posted January 4, 2021 1 hour ago, Green Blob said: Cold Smoked? Link to comment Share on other sites More sharing options...
Tricky Micky Posted January 5, 2021 Share Posted January 5, 2021 6 hours ago, Green Blob said: Looks beautiful GB. Awesomeness! 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 7, 2021 Author Share Posted January 7, 2021 On 1/5/2021 at 11:52 AM, Mickep said: Looks beautiful GB. Awesomeness! Thanks, I love it. Well big chunks of meat in there but so tender. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted January 10, 2021 Share Posted January 10, 2021 Some of the recent Pepper Wurst and a bit of the dry cured herbed porker goes nice w AG brew haha ; ) 2 1 Link to comment Share on other sites More sharing options...
Pezzza Posted January 20, 2021 Share Posted January 20, 2021 Some Pork Fillet salted and then with pepper and a peper-paprika-smokey paprika rub before going into dry cure - in the fridge with weight for the salting process - and then will hang and dry cure: 3 Link to comment Share on other sites More sharing options...
ben 10 Posted January 30, 2021 Author Share Posted January 30, 2021 Mettwurst. Smoked - not for long enough. Yummy. 4 Link to comment Share on other sites More sharing options...
Pezzza Posted February 10, 2021 Share Posted February 10, 2021 Filetto still needs a few more percent moisture loss to get to the recommended 30% dry cure ; ) But is looking positive: 1 Link to comment Share on other sites More sharing options...
Pezzza Posted February 10, 2021 Share Posted February 10, 2021 Lonza and Belly salted up... in the fridge and under weight for the chilled 'dry brine' process for a week: 1 Link to comment Share on other sites More sharing options...
ben 10 Posted February 10, 2021 Author Share Posted February 10, 2021 14 minutes ago, Graubart said: But is looking positive: Looks yummy. My Spalla from August should be ready soon, I will replace it with another 1 Link to comment Share on other sites More sharing options...
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