Aussie BBQ Forum

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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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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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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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...

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


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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...

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


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


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



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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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Looks fantastic mate !


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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...

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...

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...

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


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