ben 10 Posted September 7, 2022 Author Share Posted September 7, 2022 9 hours ago, Itinerant Peasant said: temp and humidity 70% and 15°c 9 hours ago, Itinerant Peasant said: What was your moisture content % loss? Lol - scientific squeeze test.... suggested it was almost done but not quite ready which is corrrect 1 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted September 8, 2022 Share Posted September 8, 2022 17 hours ago, interceptor said: July batch, 8 weeks...... Could have done with another 2. Hot which is ggooddddddd Ceptor, now ya talkin'................just incredible mate. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted September 8, 2022 Author Share Posted September 8, 2022 21 hours ago, Mickep said: just incredible mate. Thanks, those sheep bungs are amazing 2 Link to comment Share on other sites More sharing options...
iBooz2 Posted September 10, 2022 Share Posted September 10, 2022 (edited) On 9/4/2022 at 11:25 AM, Mickep said: Not Salumi - more for the benefit of @iBooz2Al, me ol' mate. The snag filler at work. Cracked pepper and sage Porker snags. Really happy with this batch. Thanks MickeBoy. I am looking forward to doing something similar myself. At this stage just smoking them or on the Weber-Q as I am a complete novice at this stage. Love to get into it a bit deeper and make some good stuff. You blokes @interceptor @The Captain!! that do the Salumi thing can you recommend a couple of good books to get me started in this caper? TIA. Edited September 10, 2022 by iBooz2 2 Link to comment Share on other sites More sharing options...
iBooz2 Posted September 10, 2022 Share Posted September 10, 2022 On 8/31/2022 at 1:59 PM, interceptor said: How and where are you going to cure them???? That is a good point and work in progress, early days. Baby steps at this stage. Another enjoyable rabbit hole to fall into. 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted September 10, 2022 Author Share Posted September 10, 2022 7 hours ago, iBooz2 said: can you recommend a couple of good books to get me started in this caper? Salumi, The Craft of Italian Dry Curing by Michael Ruhlman | 9780393068597 | Booktopia Charcuterie, The Craft of Salting, Smoking, and Curing by Michael Ruhlman | 9780393240054 | Booktopia IMO cannot get better than those two. Science, craft, stories and great recipes 1 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 10, 2022 Share Posted September 10, 2022 41 minutes ago, interceptor said: Salumi, The Craft of Italian Dry Curing by Michael Ruhlman | 9780393068597 | Booktopia Charcuterie, The Craft of Salting, Smoking, and Curing by Michael Ruhlman | 9780393240054 | Booktopia IMO cannot get better than those two. Science, craft, stories and great recipes They look like great books IC. I do Beef Jerky so I suppose I should venture into some Charcuterie. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted September 11, 2022 Share Posted September 11, 2022 5 hours ago, interceptor said: IMO cannot get better than those two. Science, craft, stories and great recipes In the beginning... @interceptor Ceptor put me onto these two books (thanks Ceptor) and both are very good and I would recommend highly @iBooz2 Boozer 1 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted September 12, 2022 Share Posted September 12, 2022 On 9/11/2022 at 7:12 AM, interceptor said: Salumi, The Craft of Italian Dry Curing by Michael Ruhlman | 9780393068597 | Booktopia Charcuterie, The Craft of Salting, Smoking, and Curing by Michael Ruhlman | 9780393240054 | Booktopia IMO cannot get better than those two. Science, craft, stories and great recipes Thanks fellas @interceptor and @Itinerant Peasant , I have just ordered the second one on this list (for starters). Well done. 3 Link to comment Share on other sites More sharing options...
iBooz2 Posted September 20, 2022 Share Posted September 20, 2022 (edited) Got my Charcuterie book the other day and dived right into the brining of chooks and turkeys as I used to do that a while back and wanted to see if I had done it right back then, (not quite right). The use of wrong salts and no sugar has me thinking of giving this another crack. Gotta learn more about the different salts to use. Got sidetracked into the food safety, sanitation, botulism chapter so that made me all a bit nervy. Probably a bit like brewing to start with but it works out well in the end. Much more reading to do on my part before I get stuck into some of my own small goods me thinks. Edited September 20, 2022 by iBooz2 3 Link to comment Share on other sites More sharing options...
Pezzza Posted September 21, 2022 Share Posted September 21, 2022 (edited) 17 hours ago, iBooz2 said: Got sidetracked into the food safety, sanitation, botulism chapter so that made me all a bit nervy. Probably a bit like brewing to start with but it works out well in the end. Much more reading to do on my part before I get stuck into some of my own small goods me thinks. That is pretty much the whole reason that @interceptor put us onto the books... haha and I also did some Applied Microbiology at Uni... finally my kids - since Covid - now know why I had always been a hand-washing fascist for years ; ) So Botulism etc had me very concerned... but never had a problem... Benny's Books, and just use good clean brewing practices... use the salt, the pink salt, and do ferment your wurst with Bactoferm if you are making salami... and otherwise just buy yourself a big bag of Cheetham or other Aussie salt... And never use imported meat for anything - only good qual aussie stuff... pretty strict governance around aussie meat production I think that you have very much kicked off on the right footing - as you have straightaway found the thing that we all need to be concerned with - and now you are learning well on how to manage it I might take this off line with you - I am having to downsize - so there might be some equipment n salt n whatever smallgoodsy stuff I have here that might be of good use to you... I reckon a great start too - is just to purchase some good qual food grade ziplock bags... then buy a bag of this stuff... A couple of nice pork bellies... I get mine cryovacced from Aldddi and then do them as fast as I can thereafter - don't leave them sitting around... Dry Brine them up - with the salt and nitrite salt mix - I weight them down with some weights to squish them and I think it is from the books - that you help get the stuff into the meat - and then you flip them once a day... Follow the instructions... advice in the good book... and then on bag and their website... and Smk-n-Cured people are good to talk to as well... good lot. https://www.smokedandcured.com.au/product/misty-gully-maple-bacon-cure-1kg/ And then once properly brined - dry off - and hot smoke it - once cured in the fridge for right time per weight... or pop in oven at I think it was like 140 for an hour or so... dependent on weight and your oven... Then smoke in your smoker or cook it in your oven until you reach an internal temp of 65-68c. if no smoker... and you make very very nice bacon that way just in the oven.... but cook it... v simple and makes great product! I then cryovac anything to be stored for a bit - and keep the ones that you are using in good cold fridge... and use it up in a reasonable timeframe... HTH Edited September 21, 2022 by Itinerant Peasant 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted September 21, 2022 Author Share Posted September 21, 2022 17 hours ago, iBooz2 said: Got sidetracked into the food safety, sanitation, botulism chapter so that made me all a bit nervy. Awesome! The books are great, I love knowing why I am doing things not just doing them 3 Link to comment Share on other sites More sharing options...
ben 10 Posted November 1, 2022 Author Share Posted November 1, 2022 Made some yesterday, big fat Hungarian and skinny Sucuk... 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted November 1, 2022 Share Posted November 1, 2022 1 hour ago, beach_life said: Made some yesterday, big fat Hungarian and skinny Sucuk... Looking good Beachy, is that a dehydrator or a smoker or both? Link to comment Share on other sites More sharing options...
ben 10 Posted November 1, 2022 Author Share Posted November 1, 2022 8 minutes ago, Classic Brewing Co said: is that a curing cabinet. Temp and humidity adjustable. 2 Link to comment Share on other sites More sharing options...
JoeB7 Posted November 1, 2022 Share Posted November 1, 2022 1 hour ago, beach_life said: Made some yesterday, big fat Hungarian and skinny Sucuk... Noice... I'll have a sucuklu pide please 2 Link to comment Share on other sites More sharing options...
ben 10 Posted November 1, 2022 Author Share Posted November 1, 2022 1 hour ago, JoeB7 said: I'll have a sucuklu pide please This time it's a infidel version made with pork and hog casings... The first I made was beef and beef middles... yummo 1 Link to comment Share on other sites More sharing options...
JoeB7 Posted November 1, 2022 Share Posted November 1, 2022 No worries here @beach_life.... my taste buds veto any & all theological dietary apprehensions 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted November 1, 2022 Share Posted November 1, 2022 17 hours ago, beach_life said: Made some yesterday, big fat Hungarian and skinny Sucuk... They look superb Beacher - come to expect nothing less. 1 Link to comment Share on other sites More sharing options...
jennyss Posted November 18, 2022 Share Posted November 18, 2022 For all you salumi fans - I saw a great episode of Gourmet Farmer on TV recently. It was set in Umbria Italy, and was all about making salumi in traditional and modern ways. Here is the link https://www.sbs.com.au/ondemand/tv-series/gourmet-farmer/season-2/gourmet-farmer-s2-ep9/111281219594. You might have to be registered with SBS On demand. 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted November 18, 2022 Share Posted November 18, 2022 1 hour ago, jennyss said: For all you salumi fans - I saw a great episode of Gourmet Farmer on TV recently. It was set in Umbria Italy, and was all about making salumi in traditional and modern ways. Here is the link https://www.sbs.com.au/ondemand/tv-series/gourmet-farmer/season-2/gourmet-farmer-s2-ep9/111281219594. You might have to be registered with SBS On demand. Yes, I like that show, I have been watching it for years also on SBS On Demand as I have an A/C, they have great movies too. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted November 21, 2022 Author Share Posted November 21, 2022 On 11/1/2022 at 1:37 PM, beach_life said: Sucuk... 6 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted November 21, 2022 Share Posted November 21, 2022 1 minute ago, beach_life said: Sucuk... Awesome, yum yum. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted November 21, 2022 Author Share Posted November 21, 2022 1 minute ago, Classic Brewing Co said: Awesome, yum yum. Indeed, cumin, chilli and salt 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted November 21, 2022 Share Posted November 21, 2022 14 hours ago, beach_life said: Indeed, cumin, chilli and salt Look incredible! What a great combo. Link to comment Share on other sites More sharing options...
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