MegaSack DRAW - This year's winner is user - rgwb
We will be in touch
Has anyone given this a go? We make our own sausage and had a go at chorizo but after 1 month of hanging has some suspect green mould on it. We didn’t have a proper drying cupboard so just stuck it in the cellar.
What do you reckon? Wipe the mould off and hope for the best? Let the dog have the first taste? Give it to my enemies?
Better off hanging it up outside under a lean-to. It needs plenty of airflow. Hugh Fearnley-hair had a similar set up like that his "River Cottage" centre.
you can just make out their outdoor shelter
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http://www.rivercottage.net/shop/product/a-day-of-meat-curing-and-smoking/
I have tried saltbeef, relatively unsuccessfully. I might also have a go at salt curing bacon - HFW Meat book has techniques and recipes in.
Easiest I find is smoking. I have a small smoker and use it occasionally on sausages, trout fillets, cheap cheese etc.
They look like those but with green measles. Don't like to see meat go to waste.
Do you want to try them?
after you sir, after you.
Your cellar probably didn't have sufficient air flow. Websites on the topic say that green mould is V bad and should be thrown away.
there are biltong makers on ebay but for £30+! like [url= http://www.ebay.co.uk/itm/BILTONG-BOX-MAKER-TURBO-MEDIUM-FAN-ASSISTED-BILTONG-SPICE-HOOKS-/160818447302?pt=UK_Home_Garden_Food_SM&hash=item257186c3c6#ht_3925wt_1167 ]this one[/url]
Pretty simple, and I have access to a laser cutter so I'm going to knock one up after moving house. I'm sure you could make one using a plastic box from wilko, a pc fan and light bulb for under £15.
With the same box, you could make other cured meats and sausages and all sorts!
MTFU and eat the green meat!
(i accept no responsibility for the outcomings)
I make Biltong in a drier box.
[url= http://www.biltongmakers.com/ ]Biltong Makers[/url]
The web site says you can do sausages as well.
I made macon (wet cured) last year but used too much sugar. Yes, sugary mutton - the nastiest tasting thing I've ever made 🙁
Made some Bresaola. Hot damn that was some tasty beef!
Speaking to a chef mate who makes his own charcuterie, it is apparently very easy to go very wrong and create some truly poisonous products. I'd leave your biohazard well alone.
Hmm, you guys have got me thinking now... I would very much like to make my own bacon!
It looks like a key ingredient is saltpetre... Where the chuff do I buy that without looking like a terrorist?!
🙁 in the bin it is, sad sad day to see pork go to waste. On the plus side i purchased enough ingredients to make about 20lbs more (this was a small 2 lbs lot). Reckon I'll make up a proper dryer box this time, don't think my heart could take another loss like this.
Schnor, that sounds horrible, must give it a try 😆
I have made Bresaola, Salt Beef and cured various pieces of salmon. All pretty good.
As other say - airflow is a good idea.
Also i recommend growing your own sourdough 🙂
One cooking method I want to try some time is nailing a side of salmon to a plank, stand the plank in a dish and lean it against the inside of the hearth of a fire, 12+" away from the flame, and let it slowly cook in the hot air, basting with it's own juices now and then.
Stoner
Love to see your dinner guests faces when you get the plank and nails out! 🙂
Serve using a bandsaw 😉
I only sold my dehydrator last month. I used to make my own jerky and biltong. Home cured and smoked bacon next year if my plans come together.
I make loads of biltong in a butchered filing cabinet I pinched from work. It's perfect for it.
THIS THREAD IS MAKING ME SO HUNGRY
Bresaola is my next port of call, nom nom nom.
Easiest curing I do is gravadlax. In fact made some last week. Keep an eye on half price deals on salmon at the morrisons fish counter
And all idave compliant for those who still follow the idave way, like me.
*feeling every bit of 200g heavier after drywors & biltong trip to SA import shop at lunctime*
MSG... so delicious
behind charing cross slimjim?