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22nd July 2017, 09:23 PM
#51
Patrol God
Originally Posted by
growler2058
You need my address
are you sure....they have chilli in them??????
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22nd July 2017 09:23 PM
# ADS
Circuit advertisement
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22nd July 2017, 10:09 PM
#52
SPAMINATOR
Originally Posted by
Avo
are you sure....they have chilli in them??????
Oooooooo Scary
IF YA DONT GET STUCK YA AINT TRYIN HARD ENOUGH........OR YA TOOK THE CHICKEN TRACK
WARNING: TOWBALLS USED WITH SNATCHSTRAPS DO KILL!!
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4th August 2017, 12:54 PM
#53
Patrol God
@MB.....how we make the ding snagga mate,you can go to your butcher and ask for pork mince if you don't have a pig..tell him it's for ding snag or salami so you get a coarse mince with a fair bit of fat.
for every 1kg of mince put 45grams of salt...thats the important bit
lay mince over a table so it is the same thickness across it,put ****half**** the salt on this side,
also put your flavours on it..ie chilli..... fennell........ garlic...... and red wine
now turn mince over so the unflavoured side is showing,sort of flip the mince....
put other amount of salt on this side aswell******the other half*****
and some more of your flavours....once this is ready we mix very well by hand
at this point we chuck some in a fry pan and cook it up to test the flavours ,if we like we make sausages...good...,if we not happy,we add a bit more of what we like
salt,chilli and fennel seeds one side turned mince over and same again..mix well cook a little up for taste,,all good snagger it..then hang it in a cold place,should be ready in a few weeks,ours took 4 weeks...don't let them get to much wind as the dry oin the outside to fast and create air pockets inside,,and it won't cure properly
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The Following 5 Users Say Thank You to Avo For This Useful Post:
Clunk (4th August 2017), GQtdauto (5th August 2017), Maxhead (4th August 2017), MB (4th August 2017), MudRunnerTD (4th August 2017)
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4th August 2017, 01:54 PM
#54
Moderator
Bloody great thread gents. AVO your a beast Mate!!! Looks awesome.
Its a Nissan! =====> Its a Keeper!! ....... Got a TD42 in it BONUS!!
....... I'm a lucky bugger! I've got 2 of em!
Check out my Toy -->
MudRunnerTD's GQ From the Ground Up
Originally Posted by
Rogue Dung Beetle
Wish it was Nissan though, Toyotas just can't keep up with the Pootrol pace.
The only good thing about an 80 series is..... the front end?? Wrong!!, the Engine?? Wrong!! the Full Time 4WD system?? Wrong!! Its the NissanPatrol.com.au stubby holder fitted over the transfer lever.
WARNING: Towballs used for recoveries can, and do kill people and damage property.
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The Following 2 Users Say Thank You to MudRunnerTD For This Useful Post:
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4th August 2017, 04:21 PM
#55
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4th August 2017, 04:42 PM
#56
Expert
That's a bit fancy.. Are you on South Aussie BBQ on FB?
2003 GU SIII Auto Grenade. All the goodies.
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The Following User Says Thank You to Softy For This Useful Post:
BigRAWesty (5th August 2017)
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4th August 2017, 06:59 PM
#57
.........
Originally Posted by
Avo
@MB.....how we make the ding snagga mate,
Awesome AVO, thanks heaps mate. Legend!!
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5th August 2017, 04:14 PM
#58
Patrol God
Originally Posted by
Softy
That's a bit fancy.. Are you on South Aussie BBQ on FB?
Sure am.
Guessing you are too
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27th August 2017, 05:59 PM
#59
Patrol God
Back at it again this....another 30kg so made a total of 50 garlic snaggas this time....my mate mate some an the girls loved em so we made these ones for the kids...no chilli...
Sent from my SM-G900I using Tapatalk
Last edited by Avo; 27th August 2017 at 06:01 PM.
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The Following 5 Users Say Thank You to Avo For This Useful Post:
AB (27th August 2017), Clunk (27th August 2017), GQtdauto (27th August 2017), growler2058 (27th August 2017), Woof (27th August 2017)
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27th August 2017, 06:41 PM
#60
Legendary
Just had my freezer filled with Bambi mince and snags , son has got into the butchering thing and gets a Sambar every time he goes out for one .
Spent $400 on a mincer and about a hundred on a sausage maker , mixes spices herbs garlic etc and pork fat into snags has made hamburger patties and two types of mince , some just venison some venison and pork fat with flavours.
Seems I have enough for a while .
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