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Recent content by the big fella

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  1. the big fella

    Porkert No5 or No10 or electric

    i have a a kenwood to, it is boarder line if i get the kenwood part or a free standing  specific mincer and stuffer as a signle unit, the Andrew James 2800watt unit is only £50 all in for now the hand crank i already own is going to get used for next weeks mash up. i have 3mm and 4.5mm plates...
  2. the big fella

    Brining salt selection

    here across the pond the choice of salts is some what limited so for me i am staying with sea salts  which for me does have a better taste to it, less chemically salty and more underlying complexity ps cheap sea salts, lol
  3. the big fella

    Porkert No5 or No10 or electric

    for those that dont know a Porkert number five is a small hand turn meat mincer http://www.mlynky-porkert.cz/katalog/?lang=en https://www.dokredence.cz/en/manual-grinders/meat-mincers-porkert-and-accessories/cutting-disc-for-meat-mincers-porkert-carbon.html Has anyone here got one and uses...
  4. the big fella

    Just checking English to Americian ingrediants on a bacon run

    for now i want to test the equipment and the bloke holding it, better to start with a basic set of sausages and from that i can start with the many other versions
  5. the big fella

    Just checking English to Americian ingrediants on a bacon run

    wade your knowledge is stunning. so we have decided to go via the wade route For each 1,000 g (1 Kg) of pork use 22.5 g of non-iodised cooking salt or sea salt (2.5%)12 g sugar - either white sugar or light Muscovado (half sugar to salt)2.5 g Cure #1 (156 ppm)10 g freshly ground black pepper...
  6. the big fella

    Just checking English to Americian ingrediants on a bacon run

    the recipe i had was demera sugar 1.1kg salt pdv 1.2kg 60gm cracked black pepper hand full of optional juniper berries or bay leaves 13.5gm of cure one able to cure 5kg of pork belly in a tray using 400gms per day per salting, fuild drained off daily clean and cover every day for five...
  7. the big fella

    Just checking English to Americian ingrediants on a bacon run

    with the bag i was planning on draining the liquid every day, should i or should i leave it in as it contains the cure?
  8. the big fella

    Just checking English to Americian ingrediants on a bacon run

    wade you truely are a gent and a million thanks for your offer, i have not brought the meat or the ingreadiants as yet, looking to do that on friday meat wise again still to buy, size wise around medium which is from what i can gather is about two to three kilos For each 1,000 g (1 Kg) of...
  9. the big fella

    Just checking English to Americian ingrediants on a bacon run

    cheers DanMcG, i have been here a few months and keep finding small differences between recipe ingreadiants and just wanted to check before hand, i also find that the uk based recies have lower salt contents . the idea at the moment is one half as a plain bacon and the second half as maple...
  10. the big fella

    Just checking English to Americian ingrediants on a bacon run

    looking to do a first run on a simple bacon piece, been reading up like crazy here on all the recipes and methods and so on just before i push the button and buy every thing , is there any thing i should know about with looking at an americian recipe for a british chef
  11. the big fella

    Green Olive Burger

    what a brilliant combo and any thing with green olives is just heaven for me thats the one thing i love with you lot the ideas like the food and flavours never stop running, thanks peeps
  12. the big fella

    chery wood for smoking

    i am looking to collect a few woods, cherry was by accident , oak i was looking for as well as hazel is also avalible
  13. the big fella

    cooking chicken time and heat chart-newbie question

    cheers noboundries thats exactly what i wanted i am utterly new to all this and the chart sent out by shy as well. i had been looking for that data for ages but did not find the detail i wanted i knew someone here had the gift
  14. the big fella

    chery wood for smoking

    so season only untill dry and ready for use. i take it i can chop them up to hasten the drying process
  15. the big fella

    chery wood for smoking

    thank you both for the replies i was going to match the chunks i have seen on the videos so i was going for small fist sized, with no bark  and seasoned for a few months which i dont get by the way, why dry the wood to season it and then soak it in water before use?
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