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  1. crustyo44

    Pork belly costs?

    Pork belly costs in Australia vary from between $10.00 to $ 19.00 per kilo. Rediculous a whole forquarters are on sale right now for $ 3.79 kilo, same as whole back legs. Go figure!! Jan.
  2. crustyo44

    NDUJA Calabrian sausage

    Hi Dingo and Moikel, 'nDuja recipes seem to be closely guarded. I am slowly collecting recipes, instructions and general snippets of information. I intend to make it this coming May sometimes. Len Poli has a recipe on his website, have a look at this for a starter. He has some tripe in it as...
  3. crustyo44

    NDUJA Calabrian sausage

    Moikel, If you can help me with a recipe from these guys I will be real grateful. Just tell them it's for a Dutchman living in Australia The original recipe is Sicilian of course and only a special region. I accept any recipe at all and the procedure, be it Sicilian or Roman. I will make them...
  4. crustyo44

    NDUJA Calabrian sausage

    Hi Mick, I made quite a lot of salamis with Calabrians when I lived in Myrtleford Victoria many years ago. I rang them and they don't make them. I will order the book by Dr Pietro Demaio shortly, the updated version is just out now. I can always send the good doctor an email for help. But I...
  5. crustyo44

    NDUJA Calabrian sausage

    Hi, Do we have any recipes available for making Nduja sausage. I heard so much about these spreadable Calabrian sausages that I like to make them. Any hot spicy sausage is right up my alley? Thanks, Jan.
  6. crustyo44

    Pops6927's Wet Curing Brine

    Frank68, Your bacon looks mighty good, I am jealous. I will be using a bit less salt as I am looking to decrease my salt intake. Thank you for posting your photo's Cheers, Jan.
  7. crustyo44

    Pops6927's Wet Curing Brine

    Hi, How much salt did you actually use?  With Pops brine the salt can be varied a lot? Your bacon looks great. I am getting ready to do some myself. Cheers, Jan.
  8. crustyo44

    Pops6927's Wet Curing Brine

    Hi Pops, Busting my boiler to try out your brine recipe, Low salt is my preference for health reasons. I will report back soon. Thank you, Jan.
  9. crustyo44

    Pork belly costs?

    The cost of pork bellies have increased a lot due to all the Chefs on TV. Buy a whole fore-quarter or butts and cut slabs of the outside with the rind on. They smoke very well. I will never be using belly pork ever again for bacon. Cheers Mate, Jan.
  10. crustyo44

    Comment by 'crustyo44' in media 'image.jpg'

    That looks absolutely beautiful, in Australia we don't seem to eat a lot of pork ribs at all. We all need to adjust our BBQ habits. I am starting to feel mighty hungry looking at these racks. Thanks for posting, Jan.
  11. crustyo44

    Pork belly costs?

    I don't buy pork bellies anymore, Backlegs and whole forequarters sell now for between $2.99-$3.99 kilo. I cut slabs off them to smoke as bacon now. Nobody complained yet!!!!! Regards, Jan.
  12. crustyo44

    do i need a stuffer?

    I found the 7 lbs( 3 kg) model big enough. These stuffers are easy to fill, just make sure your pack the meat mix in tightly otherwise you have air bubbles in your snags. To come back to safety, keep the stuffer tube in the fridge before using and filling. Make SURE that you use the correct...
  13. crustyo44

    do i need a stuffer?

    Bonding sessions with mincers and stuffers are a thing of the past. I do feel for you, I am a bit the same. In our modern age, speed and  temperature control is of the utmost importance to produce a top quality sausage you can be proud of. Take photos, enlarge them and stick them on the...
  14. crustyo44

    Pork belly costs?

    I have bought whole fore quarters and used part of it for bacon, cut about 1 1/2" to 2"thick.  Whole forequarter cost here on special $ 2.99 a kilo. Kept the pork butts and minced the rest for sausages. Pork bellies are too expensive here, up to $ 15.99 kilo thanks to some of these idiot...
  15. crustyo44

    La Caja China cooking box

    Gentlemen, Thank you for all the advise and where to look. I have purchased now a set of plans.Easy to adapt to the smaller size I like to build. So far the plans look good. Good people do deal with as well. Regards, Jan.
  16. crustyo44

    La Caja China cooking box

    Hi, Do members know if there are actually plans available for a small cooking box, for sale or whatever. I have had plenty of emails in regard of where to look but no plans. I like to buil a small all stainless model but don't know where to start, plans would make life so much easier. Thanks...
  17. crustyo44

    do i need a stuffer?

    DaveOmak, Your comments are sooooooooo right. I am now getting all the required items together for a curing chamber/coolroom build. 6'wX7'hx7'long. Big enough to even do some fermenting of the good stuff, either beer or shine. Regards, Jan.
  18. crustyo44

    New Years Eve Fattie Throwdown!

    Those fatties are unheard of here in Australia. No doubt I will be making them shortly after looking at those photo's. I am still licking my chops. Please put all your fatty testing on the forum, including adventures with ribs. Not many people eat them here. Gosh, I am getting hungry and...
  19. crustyo44

    Maverick or Not?

    Hi, I will be ordering a Maverick 732 next week. After reading all the positive posts, I am convinced now. Thank you all. Jan.
  20. crustyo44

    Pork belly costs?

    You guys are really lucky to buy green pork belly cheaply. Here in Australia we pay around $ 10-12.00 per kilo if you are lucky. All these lunatic high end TV cooking shows are the cause for the inflated prices here. We now pay $ 8.50 per kilo for lamb shanks, I used to get them for nothing...
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