Aussie BBQ Forum

I just got back from the USA where i went to Austin and had salt lick and Franklins. I was surprised at how mild their smoke flavour was in comparison to what i have had here. https://scontent.fper1-1.fna.fbcdn.net/hphotos-xap1/v/t1.0-9/12316416_10153340373960197_6562020405998548558_n.jpg?oh=d7923a8...

thanks wayne looking now

good idea about a comparison brine. Will give you all an update when i start it and have some pictures etc

Ok so i have been looking a lot lately at japanese food and how they use very simple/few ingredients but they perfect them like no other. I have been thinking about chicken and how i brine it. I was wondering, has anyone ever made a really concentrated pure chicken stock (only chicken carcases and w...

Made first duck salami turned out pretty nice. used duck breast and pork fat.



If you want the recipe let me know

i dehydrated mustard and it was fine the tomato didnt work i guess due to its sugar content?

Was just wondering if anyone has tried to do this i have some tomato sauce in the dehydrator at the moment and it seems to go more like fruit leather then dry so that i can make it into a powder. do you think if i leave it on long enough it will dry out enough or is that its final form?

ive done it both a dedicated fridge and just my every day fridge and it worked fine both ways. humidity doesnt seem to be a problem for this one.

how much cure #2 would you suggest putting??

and sliced



dont drool too much

Cutting one today so will take pics to add how it comes out. But this is my second year making them around christmas this time giving as gifts aswell as just for warm nights with cold meats cheese and a drink. One approx 200gm breast (incl skin and fat) 4 cups kosher salt 1/2 teaspoon ground coriand...

I have a fridge with humidity and temp control.

what temp and humidity would you think would work well? i was thinking 16 degrees at 70% humidity

ok 3 weeks and is salt sugar mix good enough id rather not use nitrite if possible.

also do you smoke the meat to bring it up to temp or do you just fry it up straight after the cure (after washing it of and putting in water for a bit).

so i have a slab of pork back fat let over from sausages and ive heard that it can be cured and tastes like the bacon but better because most of bacon taste comes from the fat. what i am wondering is if i cure a piece of the fat will it take longer to cure because its more dense? should i use awet c...

do you have an approx how long you will have to wait?

is the miso soy stock very salty?

what ratios do you use?