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Comments (12)
21 Oct 2009 05:08 AEST
Andrea
From Menzies Creek
Hi guys, I hope you dont mind me putting in my 2 cents worth, but a couple of years ago I was going down the same path as your discussion and funnily I was looking for a business idea at the time. So I put two and two together and started up my own product range of making your own sausages and smoked meats etc. The product range seems to have filled a niche market and the items that we now have available has increased two fold. You can find it at www.mistygully.com.au
Thanks for the discussion
11 Jun 2009 09:32 AEST
Neil Barber
David
There are a couple of very good forums
www.sausagemaking.org
www.thesmokering.com
Both these are overseas sites but they are excellent for advice and recipes.
Neil
02 Jun 2009 12:30 AEST
David
HI ben, yes you are right. We are from the central highlands in Victoria . Also, your humidity will be a problem for drying snags before freezing. try clearing some space in the fridge and hanging them in there overnight. Also, for Jane's benefit, hard back fat is the clean, white, solid layer of fat that pigs grow on their bakcs. Most butchers should be able to sell you some back fat. try and use the clearest looking bits and trim off any sinewy bits.
12 Mar 2009 09:10 AEST
Ben
From Kirwan
Your pork sausages sound great, will give them a shot. My partner and I have begun recently making our own sausages. Our pork ones a the best of any mix we make. Having trouble with getting a good beef sausage. Can you share any good recipes for a beef sausage? Also, out of interest, which part of the country you live in? We're in north qld and i thought that winter was the only good time to hang sausages in the open air. cheers.
12 Mar 2009 01:21 AEST
Helen Clarke
From Lowlands
I had my first go at making sausages a few months ago. I found it very hard to get information and ended up using commercial preparations from a butchers supply company. They were very scant on information and I bought way too much product.... They are edible but nowhere near as nice as the pork sausages from my childhood. I notice you don't use any meal at all? I look forward to any information on home made hams etc. Our bacon worked well but the hams left a bit to be desired.
11 Mar 2009 08:40 AEST
David Gorzalka
From Batemans Bay
I have just purchased my 'sausage stuffer' and 2 books on making sausages and salamis. My only trouble is finding the time. Does anyone know of any forum pages out there on the www
11 Mar 2009 08:11 AEST
Paula Brauer
From Wallan
We use 20% fat with roughly equal amounts of pork, chicken (thighs) and beef. For about 5 kgs, we add35gms salt, 25gms sugar, 15gms wh. pepper, 5gms fennel, 5gms allspice, 12 cloves of garlic, 1 chilli, 100gms roasted capsicum, handful parsley and good sprig of basil. we roughly chop all meat and pork fat and add all flavourings. Mix thoroughly and mince and then into casings. Some we reserve to use without casings to make into chevaps
11 Mar 2009 05:05 AEST
Ian
Your sausages sound great however isn't there a case for some added preservative for slightly underwashed intestines?
11 Mar 2009 12:43 AEST
jane
From goolwa
Can you please explain 'hard back fat'
11 Mar 2009 10:23 AEST
Jason
From Castle Hill
I usually have to use belly pork to get the fat content in my sausages - I am unable to find hard back fat anywhere. The texture is always less "meaty" than I would like to achieve (a result of not having the mix of hard fat and lean meat). I am told by local butchers that pork back fat is unavailable because todays pigs are bred to be really lean. All recipes call for hard back fat so it must be available somewhere. Does anyone know where pork hard back fat can be sourced ?
11 Mar 2009 09:51 AEST
Regina B
From Keysborough
Hi, I'm glad to read the interesting information. The problem that I faced in making sausage is firstly to find the supplier of sausage casings (at the end I found a couple through internet which sell in retail qty. The manufacturers don't even bother to reply at all). I have asked a few butchers but they don't want to sell the casing.
Do you have any information where I can get the ingredients as well such as the salpeter? I live in Vic. Thanks for your help.
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