Charcuterie at the Chateau

[Parson Snows]

fatman

thanks for that, if you do manage to obtain/come across a recipe please keep me in mind. As I mentioned, a couple of days ago, we have just signed an agreement with one of Cumbria�s biggest (Award winning) Cumberland Sausage manufacturer�s to produce their sausages under license in Thailand. So I won't have the time for anything else but this project for the next couple of months. And YES sausagemaker et al. they will be coiled and NOT linked. I am a Traditionalist/purist, hence the "dry-cure", sorry.

kind regards

Parson Snows

[sausagemaker]

Hi Parson

I'm glad to here it, I was nearly on a plane to Thailand

Regards
Sausgemaker

[Parson Snows]

Sausagemaker

I can't tell you the name of the company yet , though I can say that it's in Ambleside. Any the wiser?
sausagemaker wrote regarding a coiled Cumberland Sausage format and not linked

I'm glad to here it, I was nearly on a plane to Thailand

welcome anytime (except the next couple of months)


kind regards

Parson Snows

[Oddley]

Fatman I would be obliged if you would send me the recipe , when you get it for Saucisse seche.

Believe it or believe it not I am trying to rent a bike shed to age some dry sausage. you know I live in Central London this is the only option I have to make these things. Oh what we do in the pursuit of knowledge.

[Parson Snows]

Oddley

living in London (I believe in the Marleybone area) I'm sure that you have often heard the expression "There's my hand and there's my heart." Well in addition to that "There's my hat off to you", for ambition if nothing else. I don't know if you already have them, though if not I will gladly post the

wet bulb tables
dry bulb tables
dew point tables

that I have.

One thing to remember is that there must be an adequate air flow/change of air (not just any air but dry air). You must be able to have an adequate air flow for your requirements. Remember this when laying out your priorities, and selecting your premises.

kind regards

Parson Snows

[Oddley]

Thank you Parson I would like you to post the tables.

Being a council project the bike shed have a great big gap at the top and bottom of the doors. I am hoping this is enough ventilation if not I will find a way to increase it. Cheers.

[Parson Snows]

Oddley

I'll post the tables tomorrow, but as I mentioned before having to use ImageShack (or similar) just takes time where as just being able to send tables etc. would be so much easier/more convenient.

You are really looking for a "through flow" if possible. In at one end and out at the other.

kind regards

Parson Snows

[sausagemaker]

Ambleside Oh wonderful memories of camping when we had nowt but a canvas & love to keep one warm, snuggle together Oopps Wrong forum.

Sorry yes we have many good sausagemakers in these parts, please let me know where you will be retailing these products & I will let my friends at CPF know where they can purchase real sausage (What a treat that awaits them)

Regards
Sausagemaker

[Parson Snows]

Sausagemaker wrote

please let me know where you will be retailing these products & I will let my friends at CPF know where they can purchase real sausage (What a treat that awaits them)

The company's name is "Sausage 'n' Such Co. Ltd." we will be based in either Nonthaburi or Bangkok (we have to move to a bigger location as we already have the license to produce Musk's "Original" Newmarket sausage in Thailand) and hope that the FDA approval (doing everything by the book) should be achieved by June 2005 at the latest. There will be a big publicity campaign to go with it. Out of curiousity which Cumberland/Cumbria butcher makes your favourite?

kind regards

Parson Snows

[aris]

What exactly is Saucisse seche? From the picture posted, it looks like dried sausage - perhaps tried in a hog casing?

[sausagemaker]

Hi Parson

Thank for the ionfo I will send an email to them shortly, regrding the cumberland sausage whilst I have not tasted any from the butchers that I do not like, we do like the cumberland sausage from the Pioneer & Cranstons both of Carlisle.
Although when I worked for a sausage factory in Cumbria needless to say we ate our own.

Regards
sausagemaker

[Parson Snows]

Sausagemaker
You wrote

we do like the cumberland sausage from the Pioneer & Cranstons both of Carlisle.

Well I hope that I haven't screwed up going with our butcher. Don't think so.

Last clue: Father and Son but not on the shop name.

kind regards

Pason Snows

[sausagemaker]

Hi Parson

Surely not if it's the one I think it is.
And whilst I have not tasted them they do have a very good reputation.

Regards
sausagemaker

[Parson Snows]

All will be unravelled or more to the point "uncoiled" shortly.

kind regards

Parson Snows

[sausagemaker]

But Not Linked !!

regards
sausagemaker