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  1. brican

    Maple Bacon??

    [if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent>...
  2. Maple Bacon??

    Maple Bacon??

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  3. Wiltshire bacon.jpg

    Wiltshire bacon.jpg

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  4. Maple Bacon.jpg

    Maple Bacon.jpg

    • brican
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  5. brican

    Mmmmmm Pork Pies

    If you are using the numbers from Dan I can say that they are right unless he did a typo (I will av a butchers) I will also scale things down so it will be easier to make small batches -- I normally make between 250 - 500 at a time
  6. IMG_1350.JPG

    IMG_1350.JPG

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  7. brican

    Mmmmmm Pork Pies

    I put 75g - 85g of meat to each pie --- the batch of pastry will between 36 - 42 and that includes the lids (tops) Each shell takes about 90g of pastry  HTH
  8. brican

    Mmmmmm Pork Pies

    Thanks Dan for the rendering of the recipe, being a new kid on the block and having been tramp on prity hard by another forum I have shied away from posting on this forum A very respected friend (whom you all know very well) has been up my way hoping to learn my (bad) curing habits and at the...
  9. Mmmmmm Pork Pies

    Mmmmmm Pork Pies

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  10. 1381197_712755082087331_1815077777_n.jpg

    1381197_712755082087331_1815077777_n.jpg

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  11. brican

    Mmmmmm Pork Pies

    Sorry to say that puff pastry of any type will not work the same for this type of pie; that being said -- you could av a go and report back
  12. Hanging / Dry Curing Salami - Fruit Fly Concerns

    Hanging / Dry Curing Salami - Fruit Fly Concerns

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  13. brican

    Hanging / Dry Curing Salami - Fruit Fly Concerns

    like Martin said ~~ this is my set up ~~ bakers rack with a $35 cover ~~ works like a treat
  14. img0883us.jpg

    img0883us.jpg

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  15. brican

    Bresaola (again)

    Another batch drying 
  16. IMG_0878.jpg

    IMG_0878.jpg

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  17. Bresaola (again)

    Bresaola (again)

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  18. brican

    Bresaola (again)

    For what its worth I am positive that the two days in cure was not long enough, I do mine anywhere from five to eight days ~~ rinse and case in beef caps and hang to dry/mature for up to twelve plus weeks. After taking a look at yours there seems to be a case of case hardening (dark line around...
  19. IMG_1123.JPG

    IMG_1123.JPG

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  20. IMG_1131.JPG

    IMG_1131.JPG

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