Search found 214 matches

by Ciapek
Fri Jul 03, 2015 7:44 pm
Forum: SMOKERS
Topic: Smoking on my home made offset.
Replies: 31
Views: 6728

Smoking on my home made offset.

Totally impressed, might even get my stick burner fired up tomorrow and spend a day in the yard cooking and sipping ! Well done mate!


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by Ciapek
Thu Jun 25, 2015 9:41 pm
Forum: CHARCOAL
Topic: Red heads natural wood charcoal - ok for kamado?
Replies: 5
Views: 1898

Red heads natural wood charcoal - ok for kamado?

I run the Robot Turds exclusively, they work on slow, and hot cooks for me, and the wife likes the fact that they are smoke neutral.
Can't smoke too much when I'm cooking for the family,.
Pizza runs just fine on these.



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by Ciapek
Mon May 25, 2015 9:36 pm
Forum: CHARCOAL
Topic: Akorn and Dragon roll call
Replies: 62
Views: 12732

Akorn and Dragon roll call

Akorn, about 2 years old with plenty of Patina on it....lol.
Love it, used 3-4 times a week, mainly for pizza and bread.


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by Ciapek
Fri Apr 17, 2015 12:35 am
Forum: ABBATOIRS
Topic: Wet curing ingredients info required
Replies: 14
Views: 4888

Wet curing ingredients info required

3 grams cure per 50 grams salt, makes a 6% Pink Salt (cure)which is on the money.. As you are working with pure Nitrites, here is the catch. You weigh out this ratio as mentioned above, and then you mix it THOROUGHLY to evenly distribute the Nitrite. Put this in a container that will NOT be confused...
by Ciapek
Tue Mar 17, 2015 8:27 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Smoking a mettwurst
Replies: 6
Views: 1950

Smoking a mettwurst

Sorry, that skin will transfer smoke to the inside, you are spot on.


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by Ciapek
Tue Mar 17, 2015 8:26 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Smoking a mettwurst
Replies: 6
Views: 1950

Smoking a mettwurst

If I had made the sausage, knowing what levels of cures were used, and how the sausage was handled, I would have no problems, double or triple cold smoking it. But as you say, it has been made commercially, so in theory yes, but putting Smallgoods into a danger temperature range without knowing thei...
by Ciapek
Wed Feb 25, 2015 3:44 pm
Forum: WHAT DID YOU COOK
Topic: What Did You Cook Part 11 - January 1 2015
Replies: 980
Views: 130295

What Did You Cook Part 11 - January 1 2015

Wow.....just Wow!.......


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by Ciapek
Tue Feb 24, 2015 5:47 pm
Forum: BAKERY
Topic: Best Aussie flour for Pizza
Replies: 17
Views: 5172

Best Aussie flour for Pizza

Wallaby here as well, tried many, settled on Wallaby.
Proven performer, and readily available at reasonable cost.


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by Ciapek
Sun Feb 08, 2015 5:33 pm
Forum: BAKERY
Topic: Pizza base too hard
Replies: 18
Views: 4276

Pizza base too hard

Btw, my pizza dough recipe also makes a killer Calzone,
Garlic, mozzarella, Edam, goulda, parmesan and blue cheese, chilli and olive stuffed.........Image



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by Ciapek
Fri Feb 06, 2015 8:09 pm
Forum: BAKERY
Topic: Pizza base too hard
Replies: 18
Views: 4276

Pizza base too hard

Have not been able to top this base recipe so far.....

250ml water
1 tsp salt
2 tbs extra virgin olive oil
1 tbs honey
50 gr. polenta
350 gr. bread flour
1.5 tsp dry yeast
Combine, rest 30 min, knock down, rise 30 min, make two bases, rest 30 min, top and bake.




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by Ciapek
Sun Nov 30, 2014 3:31 pm
Forum: SMALL GOODS
Topic: Garth's Small Goodies - Part 1: Pancetta and Lonza
Replies: 54
Views: 9561

Garth's Small Goodies - Part 1: Pancetta and Lonza

Looks fantastic mate !


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by Ciapek
Thu Nov 27, 2014 8:04 pm
Forum: SMALL GOODS
Topic: Garth's Small Goodies - Part 1: Pancetta and Lonza
Replies: 54
Views: 9561

Garth's Small Goodies - Part 1: Pancetta and Lonza

Garth, I don't see any problems vac sealing and dry curing. Don't need to weigh it down while curing, weights would only come into play when you are extracting moisture from the cured meat, after the curing process. I have vac sealed meat portions while curing when fridge space was at a premium, tha...
by Ciapek
Wed Nov 26, 2014 8:15 pm
Forum: SMALL GOODS
Topic: Garth's Small Goodies - Part 1: Pancetta and Lonza
Replies: 54
Views: 9561

Garth's Small Goodies - Part 1: Pancetta and Lonza

I agree with Smokey. The safest method would be a combination of Salt, cure No1, and cure No2. And adhering to a good solid recipe. Alas, over the years, I have narrowed down my use of curing agents, and as far as sausages, and dried meats go, I stick to good hygiene, keep an eye on temperatures, an...
by Ciapek
Wed Nov 26, 2014 7:44 pm
Forum: SMALL GOODS
Topic: Luncheon Mea
Replies: 12
Views: 3022

Luncheon Mea

Never tried making it from pickled pork. But in theory it should work. Only thing that comes to my mind, is that pickled pork is Really salty. Perhaps soak it in two water changes in the fridge overnight. Ohhh. Take the skin off the pickled pork for the soaking, it will leach out the salt faster. Se...
by Ciapek
Tue Nov 25, 2014 5:41 pm
Forum: SMALL GOODS
Topic: Garth's Small Goodies - Part 1: Pancetta and Lonza
Replies: 54
Views: 9561

Garth's Small Goodies - Part 1: Pancetta and Lonza

Cure no1 and salt only.
Cloth for pulling moisture.
Cheers


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