Recent content by D Thomas

Looks good mate, nice meat colour.

Sounds tasty Might have to add it to the list.

Just made a Batch of chicken Sausages bit of a variation in that I bought 4 whole chickens and removed all the meat rather then use thigh fillets. Divided the mince in half and was going to use half in MR's recipe and experiment with the other half but they were so tasty upon taste testing that...

I tried this and it was pretty ordinary so salty that my wife wouldn't eat it and my 5 year old son bit off a tooth full and said yuk it just tastes like salt. He loves the bacon I made using MR's panchetta reciepe. Also I don't think it was cured properly. I think it was just soaked in salt...

Thanks Guys, I will fry some up in the morning and give it a go. might even get some pork and mix some salt n juice and se what happens.

Hi all, I dropped into a shop on the way home that sold freerange pork among other things like cured meats poultry etc. I asked him about getting me a bacon loin, he then was telling me that the best way he has found to cure bacon was with salt and pine apple juice and nothing else he reckond...

Thanks for the links Paul. I found that site on Sausages yesterday and spent several hours reading the info there I also ordered the book on making fermented sausages along with Michael Ruhlman's "Charcutarie" from Amazon last week and am inpatiently waiting for them to arrive. On the salt I...

Hi Thanks for the info, We do have maple syrup over here though alot and the only ones I have tried and didn't see why you guys liked it so much turned out to be Maple syrup imitation. However there is a US food shop near my work that I got some liquid smoke from and I noticed they had proper...

Hi all, I am new to the forum so I'd like to say hello to all and introduce myself, also I'm new to Charcuterie though pretty keen to learn I've made fresh sausages and am having a go at Beef Braeseola, and thinking of haveing a go at making Bacon soon.Then Salami and when some books I ordered...