Food Porn

[Woodsy]

It is wrong and sketchy if curing salt and a bacterial starter culture are not used. Anything is possible, from off fishy meat flavours , through to cultivation of lethal neurotoxins . I’ve never understood why the huge furry whipping tool and his followers practice such Luddite like charcuterie.
Kindest regards, Olaf

The River Cottage charcuterie book does mention the pros and cons of both approaches. With the correct PH, (which can be tested) and the correct ratio of salt to meat, it is thought that the harmful bacteria can’t establish. That’s what is suggested in the book anyway. I think when I make it I’ll use the curing salt and starter as a fail safe insurance policy.

 

[Morkai]

Winter stodge this eve, toad in the hole with white onion gravy.

 

[Olaf]

The River Cottage charcuterie book does mention the pros and cons of both approaches. With the correct PH, (which can be tested) and the correct ratio of salt to meat, it is thought that the harmful bacteria can’t establish. That’s what is suggested in the book anyway. I think when I make it I’ll use the curing salt and starter as a fail safe insurance policy.

Yes, very sensible. You will get a much more predictable and quality end result if you do, also a nicer colour and mouth feel to the cured sausage. I use a bacterial starter culture too , it insurers that the first fermentation phase goes according to plan ( a bit like making a sour dough bread or brewing beer ) I’ve found Weschenfelder to be a great supplier of all the necessary fermentation and curing ingredients. When I’m stuffing the casings I take a little of the sausage mix and wrap it in clingly film to enable me to check its ph before and after it’s time in the warm and damp fermentation chamber , Once fermentation is over I then sling that bit and make a note of the ph. After curing is completed , in about a months time, I harvest the completed sausages from the curing chamber and check the final ph then too, prior to poring a drink and eating some with some freshly made rye bread etc.
Post pictures of your results and I hope you have a happy time making and eating them.
Kindest regards, Olaf

 

[Woodsy]

Yes, very sensible. You will get a much more predictable and quality end result if you do, also a nicer colour and mouth feel to the cured sausage. I use a bacterial starter culture too , it insurers that the first fermentation phase goes according to plan ( a bit like making a sour dough bread or brewing beer ) I’ve found Weschenfelder to be a great supplier of all the necessary fermentation and curing ingredients. When I’m stuffing the casings I take a little of the sausage mix and wrap it in clingly film to enable me to check its ph before and after it’s time in the warm and damp fermentation chamber , Once fermentation is over I then sling that bit and make a note of the ph. After curing is completed , in about a months time, I harvest the completed sausages from the curing chamber and check the final ph then too, prior to poring a drink and eating some with some freshly made rye bread etc.
Post pictures of your results and I hope you have a happy time making and eating them.
Kindest regards, Olaf

Thank you for that helpful info. Much appreciated.

 

[Morkai]

Using up the store cupboard.
Mini jackets loaded with bacon, double cream, wholegrain mustard & Red Fox cheese.

 

[Morkai]

Good to see the local pub/brewery making use of the cull animals from the estate.

 

[Tazz]

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I think I can see the entry wound

 

[Klenchblaize]

K

 

[bfltd0]

Is that venison Christmas pudding? How does the icing taste with that?

 

[Klenchblaize]

No but it is an excuse for a glass or two of desert wine before this:

Evensong with Carols

This service of Evensong with traditional Christmas Carols is a great way to begin the week leading up to Christmas. The service lasts about 1 hour and is full of the spirit of Christmas at Canterbury. All are welcome to attend.

www.canterbury-cathedral.org

K

 

[Kjf]

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Rack of summer red deer on the firepit, last week.

View attachment 231544
highland beef, low and slow (taken up from 0.4° to 58°C, went in at 0530!), finished on high 240° For ten mins;

View attachment 231545
Considering this was on an unknown oven (in Cumbria), the Yorkies turned out not so badly either.

That's how you do a rib of beef ,

Im on the same for our Boxing Day meal , cooked the same low n slow bringing the temp up slightly ,

Then crisp it up at the end on high

Cracking job

Kjf

 

[Kjf]

Nowt fancy , but you can't beat a fire cooked rib eye on a cast iron pan ,

Salt n pepper n nowt else

And well deserved after sat in minus 4 for 3 hrs lol, he'll it was cold last night lol

 

[EssexBigMac]

Quick venison chops - Had to use a packet spice mix as was in a rush, bit saucier than above but still sublime with a random bottle of Red from a work Christmas hamper.

 

[RescueMe0007]

Texas style brisket with burnt ends, pork shoulder, bacon mac & cheese, homemade Carolina mustard.
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Sinful, has to be, positively sinful!!

 

[Morkai]

Sinful, has to be, positively sinful!!

It was well worth the effort, definitely due again soon.

 

[wytonpjs]

Duck breast, confi leg croquette, hassleback potatoes and a sticky blackberry and peach jus. Tasted great - as did the second jus in the jug which I failed to photograph

 

[Kentish]

First attempt at sausagemaking. Not sure what was going on with the links but they look vaguely sausage-like so I'm counting that as a success

 

[Freeforester]

Christmas Day creamy scrambled egg with a shred or two of lightly smoked roe deer, our tradition:

 

[Morkai]

Sausage rolls.
One batch of sausage and haggis.
One batch of sausage, black pudding and fennel.
Egg wash and flaked sea salt glaze.

 

[dobber]

Did a dry aged prime rib
Turned out not too bad, yorkshire puddings were pretty good, tried doing them in a larger pan as well like Gran - they didn't turn out as well