From paddock to plate.
Spraying the cotton
Somewhere in NSW
Wild harvested organic pork Cheese Kransky Sausages
Pork meat 80/20 lean/fat 4 Kg, GF Cooked Kransky Russian Easy Pack Pre-Mix 250g, Iced Water 750g, Diced Low Fat Cheddar Cheese 500g
Flavour / Spices
Smoke in smoker on low heat for 2 - 3 hours
Flavour / Spices
Smoke in smoker on low heat for 2 - 3 hours
Wild harvested organic Pork Kabana II
Kabana Pre-Mix 10 Kg Block. Pork meat 8 Kg Kabana Pre-Mix 500g Iced Water 1.5Kg
Kabana Pre-Mix 10 Kg Block. Pork meat 8 Kg Kabana Pre-Mix 500g Iced Water 1.5Kg
Flavour / Spices
1 whole garlic bulb crushed
25g packet onion powder
Smoke in smoker on low heat for 2 - 3 hours
1 whole garlic bulb crushed
25g packet onion powder
Smoke in smoker on low heat for 2 - 3 hours
Wild harvested organic pork Strasbourg Sausage
Quality Ingredients GF Cooked Strasbourg Easy Pack Pre-Mix, 20 Kg Block.
Quality Ingredients GF Cooked Strasbourg Easy Pack Pre-Mix, 20 Kg Block.
Lean Meat 80% + Fat 20% = 100% Block
Lean Pork 15 Kg Pork Fat 2 Kg
GF Cooked Strasbourg Easy Pack Pre-Mix 1Kg Iced Water 2 Kg
Flavour / Spices
Place the filled casings into the refrigerator overnight (or for at least 12 hours) to stabilise.
GF Cooked Strasbourg Easy Pack Pre-Mix 1Kg Iced Water 2 Kg
Flavour / Spices
Place the filled casings into the refrigerator overnight (or for at least 12 hours) to stabilise.
Cook in water at 90°C until internal temp reaches 68°C.
Wild harvested organic pork Boneless Smoked Ham
Cure.
Cure.
‘Denco' Total Cure 1.7kg cure per 45L of water, 3.5kg of salt per 45L of water to brine after cure has been dissolved. 1 kg dark brown sugar per 45L of water Inject/pump brine into meat to 35-40% of weight. Soak in brine 2-3 days
After the curing process, remove your meat and thoroughly rinse it under a cold running tap, ensuring to remove any and all excess salt and spices. After this, soak your meat in room temperature water for 2 hours to further remove excess saltiness and cure.
Equalise and form the Pellicle.
Place the meat on a plate uncovered inside your refrigerator for 24 hours. The remaining cure and salt should 'equalise' throughout the meat, resulting in a less salty and more 'even' tasting final product.
The meat will form a 'pellicle'. This is a tacky sheen that will appear on the surface of the meat. The pellicle will help your meat more readily absorb a Hickory smoke flavour when smoking.
Smoke.
Set smoker to 110° C and add hickory chips. Cook hams until they reaches an internal temperature of 65° C.
After the curing process, remove your meat and thoroughly rinse it under a cold running tap, ensuring to remove any and all excess salt and spices. After this, soak your meat in room temperature water for 2 hours to further remove excess saltiness and cure.
Equalise and form the Pellicle.
Place the meat on a plate uncovered inside your refrigerator for 24 hours. The remaining cure and salt should 'equalise' throughout the meat, resulting in a less salty and more 'even' tasting final product.
The meat will form a 'pellicle'. This is a tacky sheen that will appear on the surface of the meat. The pellicle will help your meat more readily absorb a Hickory smoke flavour when smoking.
Smoke.
Set smoker to 110° C and add hickory chips. Cook hams until they reaches an internal temperature of 65° C.
Wild harvested organic pork Salami
Lean Pork 18Kg + 5.4 Pork Fat = 23.4Kg Block, Sodium Nitrite 45g Denco Salami Pre-Mix 1Kg
Flavour / Spices
150g coarsely ground black pepper, 220g minced pasted fresh garlic, 1.5 Lt (2 x 750 ml bottles) red wine (Shiraz), 200g Paprika, 175g Hot Dry Chilli Flakes
Lean Pork 18Kg + 5.4 Pork Fat = 23.4Kg Block, Sodium Nitrite 45g Denco Salami Pre-Mix 1Kg
Flavour / Spices
150g coarsely ground black pepper, 220g minced pasted fresh garlic, 1.5 Lt (2 x 750 ml bottles) red wine (Shiraz), 200g Paprika, 175g Hot Dry Chilli Flakes
Air dry 4-6 weeks.
