iBooz2 Posted July 7, 2021 Share Posted July 7, 2021 On 6/13/2021 at 11:35 AM, CLASSIC said: Buy one of these https://www.ezidri.com.au/ezidri-food-dehydrators I have the FD500 works like a treat. One of our members sells them https://threechinsbrewing.com.au/ Hoppy won't mind a plug I am sure. Would not mind one of these gadgets myself. @Hoppy81 There is a spelling mistake on the menu of your web site - Distilling. Hope its all going well for you there - Cheers. Link to comment Share on other sites More sharing options...
Hoppy81 Posted July 7, 2021 Share Posted July 7, 2021 (edited) 7 minutes ago, iBooz2 said: Would not mind one of these gadgets myself. @Hoppy81 There is a spelling mistake on the menu of your web site - Distilling. Hope its all going well for you there - Cheers. Ah yeah I see, thanks for that mate. Business is doing really well thanks. Edited July 7, 2021 by Hoppy81 1 Link to comment Share on other sites More sharing options...
ben 10 Posted July 7, 2021 Author Share Posted July 7, 2021 2 hours ago, The Captain!! said: My brother and I will turn up Friday to chop into smaller pieces and then start grinding and stuffing Saturday morning. OMG, so jelly 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 7, 2021 Share Posted July 7, 2021 4 hours ago, Green Blob said: OMG, so jelly Gonna be so good. I will post some pictures 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 7, 2021 Share Posted July 7, 2021 13 hours ago, iBooz2 said: Would not mind one of these gadgets myself. Hey Al you wouldn't regret it, I have had mine for a few years, bought it mainly for Beef Jerky but I have dried chilli's, tomatoes, Nectarines & other stuff. I had a cheaper version before but I can definitely recommend this brand. 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 9, 2021 Share Posted July 9, 2021 Pig day 1 done. 6 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 10, 2021 Share Posted July 10, 2021 Sausages finished. Great day with the Italian side of the family. Approximately 90kg of sausage. 89 snags hanging, the rest being hung up in another shed. 8 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 10, 2021 Share Posted July 10, 2021 1 minute ago, The Captain!! said: Sausages finished. Great day with the Italian side of the family. Approximately 90kg of sausage. 89 snags hanging, the rest being hung up in another shed. Wow that's impressive @The Captain!! Italians really know what they are doing with their smallgoods etc, nice work. Link to comment Share on other sites More sharing options...
The Captain!! Posted July 10, 2021 Share Posted July 10, 2021 13 minutes ago, CLASSIC said: Wow that's impressive @The Captain!! Italians really know what they are doing with their smallgoods etc, nice work. They sure do mate. Been making the same recipe for decades 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 10, 2021 Share Posted July 10, 2021 12 minutes ago, The Captain!! said: They sure do mate. Been making the same recipe for decades Yeah I grew up with them as a youngster, Mum & Dad had a Vineyard/Fruit property & employed lots of migrants in the early days & I remember all of the preserves, pickles, cured meats etc, we also had Greek folk who also have their own way - all good stuff & they are still doing it today. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted July 10, 2021 Author Share Posted July 10, 2021 1 hour ago, The Captain!! said: They sure do mate. Been making the same recipe for decades Looks great mate!!! Good to see Nonna there with the eyeball wine measurement! LOVE IT!!!! 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 10, 2021 Share Posted July 10, 2021 (edited) 1 hour ago, Green Blob said: Looks great mate!!! Good to see Nonna there with the eyeball wine measurement! LOVE IT!!!! You should have seen the salt! Mate, it’s crucial as you know, she didn’t give a fugg. That’ll do she says. However you say that in Italian. our side was much more precise. Especially with the salt. It was a great day. Two lots of sausage made and completely different. So much wine and so much fun. My fingers are buggered now though. Edited July 10, 2021 by The Captain!! 2 Link to comment Share on other sites More sharing options...
Pickles Jones Posted July 10, 2021 Share Posted July 10, 2021 3 hours ago, The Captain!! said: They sure do mate. Been making the same recipe for decades This is what makes Australia a good place to live in. It beats the Lamb Chops and two Veg. Hopefully these skills/recipes are being past on and not lost. 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 10, 2021 Share Posted July 10, 2021 (edited) 7 minutes ago, Pickles Jones said: This is what makes Australia a good place to live in. It beats the Lamb Chops and two Veg. Hopefully these skills/recipes are being past on and not lost. I live in a community where there is so many “dings” as they are affectionately known. I got told today that ive been dingarised. Ha ha ha I’m like, I’ve been like this my whole life. Growing up in a footy club full of em ya just become accustomed. It’s normal to me. my friends from other states are like, what the hell! we cooked up the fritalli (unsure how it’s spelt) today and that was absolutely horrible. But the Dings loved it! Boiled pig skin in pig fat and pig bones. Edited July 10, 2021 by The Captain!! 3 Link to comment Share on other sites More sharing options...
Pickles Jones Posted July 10, 2021 Share Posted July 10, 2021 11 hours ago, The Captain!! said: Boiled pig skin in pig fat and pig bones. Sounds like an acquired taste. Like Vegemite to an American, if you haven't had it from a baby you very much struggle to eat it. Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 10, 2021 Share Posted July 10, 2021 3 minutes ago, Pickles Jones said: Sounds like an acquired taste. Like Vegemite to an American, if you haven't had it from a baby you very much struggle to eat it. Link to comment Share on other sites More sharing options...
The Captain!! Posted July 11, 2021 Share Posted July 11, 2021 1 hour ago, Pickles Jones said: Sounds like an acquired taste. Like Vegemite to an American, if you haven't had it from a baby you very much struggle to eat it. Certainly is an aquired taste. The texture is like snot 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted July 11, 2021 Share Posted July 11, 2021 1 hour ago, The Captain!! said: Certainly is an aquired taste. The texture is like snot Cap, Lived and worked in Zimbabwe Africa for a few years. One of the local's fav's was a cook up called Mazondo (Boiled cow's feet) Same same. lots of gelatinous snot and a broth full of fat and bones. Take it or leave it really. Nah - leave it. Stuck to the BBQ with more Ozzie traditional fare. I will say this though they could make a killer Biltong and their Boerewors (sausage) was to die for. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 11, 2021 Share Posted July 11, 2021 5 minutes ago, Mickep said: Take it or leave it really. Nah - leave it. Stuck to the BBQ with more Ozzie traditional fare. I will say this though they could make a killer Biltong and their Boerewors (sausage) was to die for. I am with you there mate, they can cook & eat what they want but I don't want any part of it. Biltong & Boerewors OK. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted July 13, 2021 Share Posted July 13, 2021 On 7/10/2021 at 5:43 PM, The Captain!! said: Sausages finished. Great day with the Italian side of the family. Wow... that is crrrrankin' Kapitan!!! Great photos and what an amazing big food fest... mine that follow are a bit smaller scale haha! ; ) 1 Link to comment Share on other sites More sharing options...
Pezzza Posted July 13, 2021 Share Posted July 13, 2021 Recent Wurst Making efforts... first photo mixed in trays before the overnight inoculated ferment at 27 deg Special thanks to @Green Blob BT Blobski for prior coaching! One a Pepper Wurst following prior recipe and a new one Fennel and Walnut... sausage stuffing following day and then into the curing cabinet: 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 13, 2021 Share Posted July 13, 2021 1 hour ago, Graubart said: Recent Wurst Making efforts... first photo mixed in trays before the overnight inoculated ferment at 27 deg Nice looking Wurstwaren Herr Graubster, show us the finished product. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted July 30, 2021 Share Posted July 30, 2021 Some Porker bellies doing a bit of Brine Time... some w a bit more sugar and some w some local honey as the adjunct to the Cure Mix... 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 30, 2021 Share Posted July 30, 2021 Yum 1 Link to comment Share on other sites More sharing options...
Pezzza Posted August 5, 2021 Share Posted August 5, 2021 Did not smoke just baked them off slowly... was v windy and I haven't mastered the barbie-smoking just yet... so oven was easy.... and some lovely bacon has resulted.... Three minor variations : ) Plain - smoky paprika added - and then one with a rub of further Maple Syrup 1 Link to comment Share on other sites More sharing options...
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