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That looks great, Chris! Well done! Remind me of your address ... I'll be up in a tick.
Salt beef
- Thread starter isaiah53
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That look good - nice and moist, I presume the colour comes from the nitrates? I was inspired by your experiment to give it a go with venison. I've just been on the phone to my game dealer (sounds grandiose but is actually my mate with a gun, a larder and very sharp knives) who is helpfully coming to stay with me next week from Assynt. He'll bring a suitable lump of red doe or Sika. I'll use the Hank Shaw recipe I posted above as a base reference. Cheers - I.Boiled my beef tonight, it's very nice. Made a Reubens but didn't enjoy ityou know when you hear chef's talk about going home to a pot noodle as they don't fancy food after cooking it. Never mind the beef is very nice
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It is handy having a mate with a gun and a larder isn't it?! I had never heard of sika and the next thing I know I'm on YouTube watching videos of how to break down a haunch at 9pm on a Sunday night. I had the sharp knives, made a decent fist of copying the butcher, still got a couple of bits in the freezer actually.
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Looking good.Boiled my beef tonight, it's very nice. Made a Reubens but didn't enjoy it
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.I have been eating mine for a couple of days, it tastes great just like better tasting corned beef without the fat in it.gave some to a few friends, they have asked for some of the cure to make their own. So a winner all round.
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I've got my venison sorted - I'm about to order the 'Prague' powder - is this what you would recommend using? No.1? - from the information above supplied by @jimmyc - thanks - I.
OP
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- #38
Yeah, I got the No1. From what I've read the no2 isnt suitable for brining.
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Great thanks. Off to order it. I'm using a lump of haunch from a Sika. - cheers - I.
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No1 is for meat that will be cooked after curing.
No 2 is for meat that is dried and eaten raw.
On a suggestion of a friend I am going to try the cure with pork shoulder, I think it will work well with the sweetness of pork......I hope
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Thanks - I double checked this for safety. I ordered the cure from the site you flagged up - homecuring.co.uk. If this works I am going to have a go at curing bacon and making black pudding. Homemade haggis! Yes!! I've made fresh sausages with venison before and they were sensational. I have a mincer thing that also doubles for filling sausage tubes/casing, so that'll do for a small scale attempt. Cheers - I.No1 is for meat that will be cooked after curing.
No 2 is for meat that is dried and eaten raw.
On a suggestion of a friend I am going to try the cure with pork shoulder, I think it will work well with the sweetness of pork......I hope
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Is your mincer a manual one that clamps to the side of a table?. If so where did you get it and would you recommend it.
I have been looking at loads of them but majority of the reviews are negative, don't want to waste my money but do want to make my own sausages. Thanks.
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Yes - it is. It's mostly used by me for mincing venison. Most of it - apart from the discs, obviously - is plastic. I'll take a pic in the daylight tomorrow for you to see and I'll have a look for a maker's mark. I didn't buy it myself - it was passed on to me by my mate that supplies the venison. I'll ask him what he uses himself - cheers - I.
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@jimmyc
My mincer/stuffer is a Lakeland one - fine for the way I use it - mincing bits of venison and producing small quantities of sausages, two or three kilos at a time but I suspect you might be looking for something more robust. I asked my mate in Assynt and he recommended this, the one he uses -
https://butchers-sundries.com/colle...estic-electric-meat-mincer-and-sausage-filler
It's sold as a domestic unit but he has put prodigious quantities of venison through it for a couple of years without incident.
butchers-sundries.com
Hope this helps - I.
My mincer/stuffer is a Lakeland one - fine for the way I use it - mincing bits of venison and producing small quantities of sausages, two or three kilos at a time but I suspect you might be looking for something more robust. I asked my mate in Assynt and he recommended this, the one he uses -
https://butchers-sundries.com/colle...estic-electric-meat-mincer-and-sausage-filler
It's sold as a domestic unit but he has put prodigious quantities of venison through it for a couple of years without incident.
Sundries | Casings | Ingredients
Butchers Sundries specialise in the supply of sausage casings, ingredients, packaging and equipment for butchers shops and home users.
butchers-sundries.com
Hope this helps - I.
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Thaks for that, a couple of kilos of sausages will be plenty for me at one time, had a look at the lakeland one and it looks good enough for me.@jimmyc
My mincer/stuffer is a Lakeland one - fine for the way I use it - mincing bits of venison and producing small quantities of sausages, two or three kilos at a time but I suspect you might be looking for something more robust. I asked my mate in Assynt and he recommended this, the one he uses -
https://butchers-sundries.com/colle...estic-electric-meat-mincer-and-sausage-filler
It's sold as a domestic unit but he has put prodigious quantities of venison through it for a couple of years without incident.
Sundries | Casings | Ingredients
Butchers Sundries specialise in the supply of sausage casings, ingredients, packaging and equipment for butchers shops and home users.
Hope this helps - I.
Also bookmarked the butchers sundries website for casings and sausage ingredients.
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Thaks for that, a couple of kilos of sausages will be plenty for me at one time, had a look at the lakeland one and it looks good enough for me.
Also bookmarked the butchers sundries website for casings and sausage ingredients.
That's exactly the same. Yes, it has a sucker attachment thing and it works just fine. It breaks down into a thousand pieces for cleaning - great fun when you come to put it back together again. Adult Lego. - I.
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Thanks, perfect.
Crap sausages on BST in the future. Get your order in now to avoid disappointment.