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Skagg2000 last won the day on December 22 2019

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  1. Interesting. I new that cold was good & getting the emulsification going was essential. I think I'll take the earlier advice & make my batches smaller & experiment with more water, different levels of fat etc & see what happens. Cheers n Gone Nick
  2. Cheers for the advice chap. I will persist. I do like the Scott Rea stuff on you tube & it was one of his recipe I followed when i made my first ever batch. I'm going to add more back fat to the next lot. In my mind the sausage will hold the fat & then release it slowly when cooked to provide a juicy sausage. I feel as though adding more water isn't the solution as whilst it will make the meat easier to handle, once hung for 24 hours the water will dry out. In fact my last batch were in my opinion quite wet when i was filling the carcass. Also I thought the term banger came from sausages in the war that had to much water added to them? Cheers n Gone Nick
  3. Evening Gent's, I'm about due to makes some more sausages but want to improve them. I use the tongmaster rusk / seasoning mix with trim, shoulder & belly pork from my local butcher following the recipe on the rusk mix. Whilst they look great & the flavour is good, they always come out on the dry / crumbly side. Admittedly, last time i left my lad to mix the meat & rusk & it was probably not properly emulsified. I've spoken to a couple of butchers & they both gave conflicting solutions. One said, to add some back fat which concurred with my thoughts, the other said to add more water to the mix. I can't really see how adding water will make them more juicy, but can see how it will help bind them. Both butchers are award winning sausage makers so i'm not sure who to listen to but want to get it right this time. Any thoughts from the sausage makers on the forum? Cheers n Gone Nick
  4. It's often a daily discussion here who's weather app is going to be correct SWMBO has BBC & I tend to stick with the met office although sometimes we then take a peek at Accuweather. Never really any the wiser, might as well use seaweed & cat gut 🤪 Cheers n Gone Nick
  5. lush Justin, lush. Cheers n Gone Nick
  6. I thought i'd conclude my first go at cured Christmas ham. What did I learn? Read the instructions & read them again Don't try to rush things Where did I go wrong? Didn't follow the instructions on brining correctly & over diluted the cure. Didn't rinse the gammon once it was removed from the brine which resulted in a salty dry finish. Didn't leave the gammon long enough to dry before cold smoking. Ultimately i wasn't 100% happy given the black markings that appears & i could account for why, even though it didn't smell, I decided the best course of action was to abandon it. From the slice or two that I did try, I can see it should be a fantastic Christmas gammon when I get it right. I will try again in the not to distant future now that I have the cure#1 etc. An interesting learning curve Cheers n Gone Nick
  7. So I cut it out. It was only on the surface. It didn't smell of anything other than spice and Hickory. The meat below the cut was pink. Haven't got round to trying it yet. Is the fact it was only on the surface good or bad? Other than the colour there is nothing else that rings alarm bells that I can see or smell. Cheers n Gone Nick
  8. Will do, it's vac packed in the fridge at the moment, plan to roast it on the 26th / 27th. I'll update then. Cheers n Gone Nick
  9. Thanks Justin, I thought / hoped bruising too as it does look purple black rather than black. I'll progress with it, fingers crossed. Cheers n Gone Nick
  10. Looking for some advice please. I'm on the second of 2 x 8 hour cold smokes. I noticed this morning a black area on the meat. Don't think it was there yesterday, the meat smells ok. I tried to scrape the area but it doesn't come off so doesn't appear to be on the surface. It looks as though it's from one of the puncture marks when the injection was inserted. Being my first attempt at this i'm being cautious. Can anyone advise with there thoughts on whats occurring & if I should ditch it? Cheers n Gone Nick
  11. Marmite infused Brussels for a feastive touch? Cheers n Gone Nick
  12. +1 for the soft boiled eggs. We do a Gary Rhodes scotch egg recipe with soft eggs and it's fantastic, best we have ever had. The sausage meat has lemon, thyme & mace added to it for an interesting twist. Cheers n Gone Nick
  13. Top draw Ice! That meatloaf looks lush
  14. Cheers Wade, Appreciate the re assurance Certainly made a mental note not to do it gain. Hopefully things will progress as planned over the next week or two Cheers n Gone Nick
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