Mountain Mick;s Saveloy recipe.

SAUSAGES,CHARCUTERIE and DELI ARTS
titch
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Mountain Mick;s Saveloy recipe.

Post by titch » Mon Jun 13, 2011 6:28 pm

:wink: :wink: :wink:
Last edited by titch on Wed Mar 13, 2013 8:43 pm, edited 1 time in total.
Cheers
Titch


Smokey
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Re: Mountain Mick;s Saveloy recipe.

Post by Smokey » Mon Jun 13, 2011 7:27 pm

That is outstanding work Titch, I have an old tucker box freezer that needs clearing out. I think ill be making this and MM Borewors very soon 8)
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
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urbangriller
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Location: Perth WA

Re: Mountain Mick;s Saveloy recipe.

Post by urbangriller » Mon Jun 13, 2011 9:22 pm

Yep, a joy to see Titch!

I see the proving cabinet is working well!

Cheers
Chris
Common Sense is so rare these days it should be a Super Power!

titch
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Location: Sth East Melbourne

Re: Mountain Mick;s Saveloy recipe.

Post by titch » Mon Jun 13, 2011 9:27 pm

urbangriller wrote:Yep, a joy to see Titch!

I see the proving cabinet is working well!

Cheers
Chris
I am enjoying learning in the cabinet.
Once I get a solid fuel heat source sorted, Minion method, I will be on top of it.
Bulk snags etc for the family.
Mind you lots of advice from this forum makes it good.
How would the Flavoured pellets for the Bradley smoker go in the Smokedaddy?
Titch
Cheers
Titch

Bentley
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Re: Mountain Mick;s Saveloy recipe.

Post by Bentley » Tue Jun 14, 2011 2:30 pm

Looks good, great color!

I have always wanted a buffalo chopper, as I have never been able to get the texture of any hotdog recipe the way I like, all of the commercial ones I love have a paste consistancy before cooking and I have never been able to duplicate. Not sure if this is like a dog in the States or not?

Buffalo chopper is about a grand so will not be getting one any time soon...Tried to make a paste in the food processor, but just not the same.
Burnt By The Best
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titch
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Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Mountain Mick;s Saveloy recipe.

Post by titch » Sun Jul 10, 2011 6:42 pm

:wink: :wink: :wink:
Last edited by titch on Wed Mar 13, 2013 8:42 pm, edited 1 time in total.
Cheers
Titch

urbangriller
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Location: Perth WA

Re: Mountain Mick;s Saveloy recipe.

Post by urbangriller » Sun Jul 10, 2011 6:56 pm

Yum!
Common Sense is so rare these days it should be a Super Power!

sosman
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Re: Mountain Mick;s Saveloy recipe.

Post by sosman » Sun Jul 10, 2011 10:56 pm

Fair suck of the sav! Fricking awesome, can I drop by and help test a few of them?
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titch
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Location: Sth East Melbourne

Re: Mountain Mick;s Saveloy recipe.

Post by titch » Sun Jul 10, 2011 10:58 pm

sosman wrote:Fair suck of the sav! Fricking awesome, can I drop by and help test a few of them?

Yep, and anyone else is welcome :lol: :lol:

Sos if you want to try it just yell out.
just return it clean :wink:
Titch
Cheers
Titch

sosman
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Location: Melbourne - east

Re: Mountain Mick;s Saveloy recipe.

Post by sosman » Sun Jul 10, 2011 11:12 pm

titch wrote:
sosman wrote:Fair suck of the sav! Fricking awesome, can I drop by and help test a few of them?

Yep, and anyone else is welcome :lol: :lol:

Sos if you want to try it just yell out.
just return it clean :wink:
Titch
Sounds good. If we really want to contribute to the knowledge of mankind, i should bring my eBay stuffer and we should do a side by side comparison complete with video.
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urbangriller
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Location: Perth WA

Re: Mountain Mick;s Saveloy recipe.

Post by urbangriller » Mon Jul 11, 2011 10:04 am

sosman wrote: i should bring my eBay stuffer and we should do a side by side comparison complete with video.
Yes! Do that!

Chris
Common Sense is so rare these days it should be a Super Power!

jdonly1
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Joined: Sun Oct 31, 2010 9:15 am
Location: East Gippsland Vic

Re: Mountain Mick;s Saveloy recipe.

Post by jdonly1 » Mon Jul 11, 2011 10:19 am

Go for it boys
And Titch man they look good

titch
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Location: Sth East Melbourne

Re: Mountain Mick;s Saveloy recipe.

Post by titch » Sat Jul 16, 2011 8:12 pm

jdonly1 wrote:Go for it boys
And Titch man they look good
They are nice.
I will get together with Sos and we will do a side by side,But whats a video?
Some new fandangle thingy I suppose :lol:
Your Snag mix or mine Sos?
Or something thrown at us from the feral members here?
:wink: Titch
Cheers
Titch

jdonly1
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Location: East Gippsland Vic

Re: Mountain Mick;s Saveloy recipe.

Post by jdonly1 » Sat Jun 22, 2013 10:34 pm

wheres it gone??????

Mountain Mick
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Re: Mountain Mick;s Saveloy recipe.

Post by Mountain Mick » Sun Jun 23, 2013 8:36 am

Mountain Micks Saveloys
A saveloy is a type of highly seasoned pork sausage, usually bright red in colour, which is served in English fish and chip shops

and a little history The saveloy was originally known as a frankfurter in Australia until World War I, when many German names of food and places were changed to more English sounding ones.

Meats
1000g Pork (30% fat) with what I use or we have made than with 650 g beef with 450g pork but you need (30% fat) over all

Ingredients per 1000g of meat
4 tsp salt.
½ tsp QuikCure.
2 tsp dextrose (glucose).
1½ tsp white pepper, ground
1 tsp coriander.powder
2 tsp mustard. powder
½ tsp ginger powder
Grind pork and beef through 3/16” plate (5 mm).
Mix all ingredients with meat. Let chill in cold-room until well chilled
Stuff into beef middles or fibrous casings about 60 mm diameter, form 30” links.
cook in hot water 65º C until cooked firm cool of before smoking
Introduce warm smoke increase smoke temperature until internal meat temperature of 140º F (60º C) is obtained.
you can use red casings if you like..
Please enjoy MM
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21st century caveman Mountain Mick www.mountaingriller.com


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