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Recipes for all sausages

Postby Shaun » Thu Aug 05, 2004 6:28 pm

Fatman
I've got Hugh Fernley Whittingstall's cook on the wild side. Would kindly forward any recipies that you require. Maybe the Rook pie or woodlice omelette.






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Postby Fatman » Thu Aug 05, 2004 9:25 pm

Hi Shaun

Rook pie I'm familiar with, but woodlice omelette your kidding right?
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Postby Spuddy » Thu Aug 05, 2004 9:44 pm

Woodlice omelette?
I might have to try it to believe it.
The British Army/Royal Marines survival training "worm omelette" is actually quite patalable (once you get used to the idea) so I can't see it being too different (apart from the crunchy bits!!)
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Postby Shaun » Fri Aug 06, 2004 6:52 pm

I remember watching the programme when he cooked it he said they taste like shrimps. personally wont be trying it i'm a bit of a wimp with stuff like that.







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maggot cheese

Postby Franco » Fri Aug 06, 2004 7:08 pm

Going off on a bit of a tangent... where my dad is from in sardinia they have a cheese, a type of pecorino made with ewe's milk that has small maggots added to it, once the maggots have been in the cheese for a while you take the maggots out and eat them, Ive tried it once and if you try not to think what you are eating they actually taste pretty good!
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suckling pig

Postby Franco » Sat Aug 07, 2004 4:05 pm

Fatman,
When I go and vist relatives in Sardinia we often have roast suckling pig done outside, have you try to hog roast a suckling pig or are they too small?

I am planning to try one next week at a barbecue if the weather is ok
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Postby Fatman » Sat Aug 07, 2004 6:17 pm

Suckling pigs are great , but can cost as much as a 120lb dead weight pig which I normally used,unless you breed your own.I usually paid appx 60/70 pence per lb depending on the source.A tip is have a good pair of scissors to cut the crackling, as knives are difficult to use for that job.

The most pigs I roasted in one weekend was 22, I look back now and think how the hell I managed.

Anyway you have a great time with your suckler, try it with ciabatta bread rolls as this will raise the quality, hmmm I can taste it now.

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Postby Fatman » Sat Aug 07, 2004 6:28 pm

Does anyone have a really simple recipe for curing a Ham? nothing technical or complicated , one to use as a base.

Wet or Dry

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Postby Spuddy » Sat Aug 07, 2004 6:41 pm

3 Gallons ice cold water
6oz salt (preferably iodine free or unrefined)
6oz cure No. 1 (same stuff Franco sells)
1 level tbsp ground white pepper
20 bayleaves or 1tbsp ground bayleaf
1 tbsp ground cloves
3oz brown sugar or replace 3 pints of the water with 3 pints coca cola (not diet) - I prefer the coke, trust me it works!!

This should make enough brine for a whole ham.
I use a food grade plastic container (don't use metal)
leave to cure in a fridge for 14 days turning daily.
When the cure is finished drain and dry the ham thoroughly.
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Postby Shaun » Sat Aug 07, 2004 7:38 pm

and add a couple of woodlice and we are back on track :lol:
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Postby Spuddy » Sat Aug 07, 2004 7:43 pm

I'd give them a try but I don't fancy wasting 24 hours or so peeling the little buggers!! :lol:
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recipes

Postby Franco » Sat Aug 07, 2004 8:11 pm

The first recipe is online, congratulations fatman!

http://www.sausagemaking.org/acatalog/Recipes.html


come on you lot give me some more
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Postby Fatman » Sat Aug 07, 2004 8:42 pm

thank's for the recipe spuddy, I'll give it a try!

Could you tell me when and what is Gammon, I mean, as I think about it is it A slice of ham or is it from the shoulder?
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Postby Spuddy » Sat Aug 07, 2004 8:56 pm

Gammon is the term used for the cured meat of the upper part of the hind legs i.e the thighs of the pig.
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Postby Fatman » Sat Aug 07, 2004 9:00 pm

Spuddy

Cheers for the explanation, just to expand am I right in thinking in order to obtain several slices of Gammon , first cure Ham having deboned it first when cured,then take what you want as Gammon???
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