The Captain!! Posted June 25, 2020 Share Posted June 25, 2020 1 hour ago, Ben 10 said: Bought one, I'll repay myself from the tax return. Nice one mate. Look forward to hearing how it goes. I’m really excited for ya 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 11, 2020 Share Posted July 11, 2020 Sausage day. Only did 30kg this year. 4 Link to comment Share on other sites More sharing options...
ben 10 Posted July 11, 2020 Author Share Posted July 11, 2020 4 hours ago, The Captain!! said: Sausage day. Only did 30kg this year. Tease.... Recipe??? Link to comment Share on other sites More sharing options...
The Captain!! Posted July 12, 2020 Share Posted July 12, 2020 20 hours ago, Ben 10 said: Tease.... Recipe??? Pork mince 12mm 75/25 meat to fat every 10kg if meat Needs 250g salt sweet paprika chilli home made redwine pepper fennel All to taste Link to comment Share on other sites More sharing options...
ben 10 Posted July 12, 2020 Author Share Posted July 12, 2020 Then hung to dry? Link to comment Share on other sites More sharing options...
The Captain!! Posted July 13, 2020 Share Posted July 13, 2020 5 hours ago, Ben 10 said: Then hung to dry? Yep sure is 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 13, 2020 Share Posted July 13, 2020 Definitely getting a hog pliers set up for next year Link to comment Share on other sites More sharing options...
ben 10 Posted July 13, 2020 Author Share Posted July 13, 2020 8 hours ago, The Captain!! said: Yep sure is Questions.. 1. what are the skins 2. assume no curing salt... I use around 180g of salt per 10kgs (plus curing salt) 3. no bacteria either? 4. family recipe? Link to comment Share on other sites More sharing options...
The Captain!! Posted July 13, 2020 Share Posted July 13, 2020 1 hour ago, Ben 10 said: Questions.. 1. what are the skins 2. assume no curing salt... I use around 180g of salt per 10kgs (plus curing salt) 3. no bacteria either? 4. family recipe? We used collagen this year no curing salt No Bacteria Family recipe? yes, others, PLEASE do not do this at home without experience. Ben this is why I didn’t want to post recipe but understand that you know why I say that. 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted July 13, 2020 Author Share Posted July 13, 2020 41 minutes ago, The Captain!! said: PLEASE do not do this at home without experience. Ben this is why I didn’t want to post recipe but understand that you know why I say that. I do know... 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 13, 2020 Share Posted July 13, 2020 35 minutes ago, Ben 10 said: I do know... I’ll see if I can send you one Link to comment Share on other sites More sharing options...
Pezzza Posted July 19, 2020 Share Posted July 19, 2020 On 7/13/2020 at 5:33 PM, The Captain!! said: Definitely getting a hog pliers set up for next year Please advise what hog pliers set up is Cappo if you don't mind mate? Link to comment Share on other sites More sharing options...
Pezzza Posted July 19, 2020 Share Posted July 19, 2020 On 7/12/2020 at 4:46 PM, The Captain!! said: Pork mince 12mm And mate - is that like the grind size? Link to comment Share on other sites More sharing options...
The Captain!! Posted July 19, 2020 Share Posted July 19, 2020 7 hours ago, Bearded Burbler said: Please advise what hog pliers set up is Cappo if you don't mind mate? Bird wire pliers essentially. like these 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 19, 2020 Share Posted July 19, 2020 7 hours ago, Bearded Burbler said: And mate - is that like the grind size? Yeah that’s grind size. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted August 2, 2020 Share Posted August 2, 2020 Only back on the Coopers site now after the website was not accessible for two weeks plus.... thanks @Ben 10, @Spudley, @The Captain!! for Wurst making advice in the past... so the last few weeks of leave have seen some good progress in brewing, baking and butchering-that-is-salumi. Here the mix below - one on the right has a chilli-capsi mix Ajvar in it besides the red wine peppercorns - fennel - salt - curing salt #2 - and bactoferm that is in both... fermented at c.27degC overnight before sausage fill into natural mettwurst skins and then into the drying cabinet... 3 Link to comment Share on other sites More sharing options...
Pezzza Posted August 2, 2020 Share Posted August 2, 2020 Extruded into the natural skins and then the wursts externally rubbed with an emulsion of white wine vinegar and olive oil before hung into drying cabinet... 4 Link to comment Share on other sites More sharing options...
ben 10 Posted August 2, 2020 Author Share Posted August 2, 2020 43 minutes ago, Bearded Burbler said: Here the mix below Looks sensational. I have a traditional Portugese chorizo recipe coming, well keen to make it 3 Link to comment Share on other sites More sharing options...
ben 10 Posted August 3, 2020 Author Share Posted August 3, 2020 The recipe is still coming, but I think I have worked it out. I initially though it was like a salami, but old mate gave me one of his uncles and it is more like just a dried sausage which is then fried. Really yummy. Slow dried in smoke over a few days. Kinda cooked. He's translating an old portugese recipe designed for 100 kgs. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted August 3, 2020 Author Share Posted August 3, 2020 It's good. Mate says to slice n fry so I did. I assumed minced but it isn't. Chunks stuffed into casing. @The Captain!! the curing fridge is down the hill, need to get it up here. 2 1 Link to comment Share on other sites More sharing options...
Pezzza Posted August 3, 2020 Share Posted August 3, 2020 Did a Lonza as well... Pork Loin Fillet... generous salt dredge n coat... few days salted in fridge under weight... then rinsed with wine and rubbed with spice mix before into drying cabinet: 1 Link to comment Share on other sites More sharing options...
Pezzza Posted August 3, 2020 Share Posted August 3, 2020 25 minutes ago, Ben 10 said: Chunks stuffed into casing. Benny mate some of the inf suggest we should be avoid air gaps - the fellas with their big chunks obviously don't have any trouble?! Would it be fermented before stuffing it into the casings do you know mate? Link to comment Share on other sites More sharing options...
ben 10 Posted August 3, 2020 Author Share Posted August 3, 2020 9 minutes ago, Bearded Burbler said: Would it be fermented before stuffing it into the casings do you know mate? Not fermented. Slow smoked so it is basically cooked/ dried. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted August 3, 2020 Share Posted August 3, 2020 1 minute ago, Ben 10 said: Slow smoked so it is basically cooked/ dried. Aaah beautiful... tx mate Link to comment Share on other sites More sharing options...
Pezzza Posted August 3, 2020 Share Posted August 3, 2020 On 8/2/2020 at 8:39 PM, Ben 10 said: Looks sensational. So these are fermented and are now in dry cure...If I wanted to cold smoke some when would I need to do it Ben can you advise? Link to comment Share on other sites More sharing options...
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