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What an effort 225 ding snag 16 coppas and 12 silati.....man time to drinkhttp://www.nissanpatrol.com.au/forum...017/06/240.jpghttp://www.nissanpatrol.com.au/forum...017/06/241.jpghttp://www.nissanpatrol.com.au/forum...017/06/242.jpghttp://www.nissanpatrol.com.au/forum...017/06/243.jpg
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Sneak peak of the cellar....graper parmagano and italian sausagehttp://www.nissanpatrol.com.au/forum...017/06/244.jpghttp://www.nissanpatrol.com.au/forum...017/06/245.jpghttp://www.nissanpatrol.com.au/forum...017/06/246.jpg
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I don't know why but that photo makes me feel inadequate.Quote:
Originally Posted by Avo
Has a funny way of circumcising his sausage too.
Just got home from up north...ding snag looking goodhttp://www.nissanpatrol.com.au/forum...017/07/152.jpg
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Cilati looking awesome..italian bacon..this will need about 4 months hanginghttp://www.nissanpatrol.com.au/forum...017/07/153.jpghttp://www.nissanpatrol.com.au/forum...017/07/154.jpg
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4he coppa will take 5he same amount of hanging time..http://www.nissanpatrol.com.au/forum...017/07/155.jpghttp://www.nissanpatrol.com.au/forum...017/07/156.jpg
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and all the ding snagga (salami) cryovaced
You need my address
are you sure....they have chilli in them??????Quote:
Originally Posted by growler2058
Oooooooo ScaryQuote:
Originally Posted by Avo
@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
Bloody great thread gents. AVO your a beast Mate!!! Looks awesome.
Introducing.
The new uds..
Finished it this morning.
Wife has bought home a rack of ribs and 1.5kg beef top roast.
Bring on sunday..http://www.nissanpatrol.com.au/forum...2017/08/27.jpghttp://www.nissanpatrol.com.au/forum...2017/08/28.jpg
That's a bit fancy.. Are you on South Aussie BBQ on FB?
Awesome AVO, thanks heaps mate. Legend!!Quote:
Originally Posted by Avo
Sure am.Quote:
Originally Posted by Softy
Guessing you are too
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...http://www.nissanpatrol.com.au/forum...017/08/324.jpghttp://www.nissanpatrol.com.au/forum...017/08/325.jpg
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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 .
Oops pictures please , top drawer burgers , mince , and two types of snags bottom draw venison mince plain and more snags , also some dog bones .Attachment 73032Attachment 73031Attachment 73033
Been getting the odd bambi over west aswell...mate mixed it with pork...we had rissoiles the other night bambi n pork ones...loved them,alos got some snaggas hanginmg..make sure ya share the pic's GQhttp://www.nissanpatrol.com.au/forum...017/08/327.jpg
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hope ya get a laugh out of his camo gear..
Can't get the pic from my phone to iPad , but can tell you it was a one kilometre carry out and all meat was harvested during torrential rain .
Sambar was shot with a 35 whelan , not sure of that calibre rifle in photo but looks a tad on the small side , min legal calibre here is .243 for deer .
I was told there were no wild deer in WA but the southwest is perfect country for them .
You don't need Camo gear to hunt deer unless your a redneck Rambo , son had a similar shirt on , movement and form they pick very quick but being colour blind they don't pick the colours as anything else but shades .Quote:
Originally Posted by Avo
Taught the son how to recognise stag tracks from Hind tracks but a deer is a deer if your only after meat .
hey GQ i meant if ya or should i say when ya make the snagga's mate...Quote:
Originally Posted by GQtdauto
Ahh ok sorry mate , lucky or unlucky for me he lives 70 Kay's away and I wasn't there for this snag making session or his last (first) one , he got a butcher to come over and show him how to do it all .
Bought a big mincer bandsaw combo from a mate but when he started using it the bloody thing just gummed up so he bought the better mincer but the sausage attachment was shit so he had to buy one of them as well but he's got it all now .
Not 100% sure of ingredients but I know he puts garlic powder and herbs and spices also mixes with pork fat .
Have to get a smoker would love to try smoking some of the snags and maybe next time get him to make a few venison Chorizo type snags .
Had venison kabana at Margaret River while we were touring over there and it was very nice .
we found garlic powder to hit and miss..what we do is get the purple garlic(very strong) and put 15 cloves in 3 cups (bottle)of red wine..leave it there for a miniumum of 24 hrs...strain it out and jjust pour the plnok over the mionce,half one side half the other..
live over the hill sort of from margs..100odd k's a little more
Worked well though lolQuote:
Originally Posted by Avo
Will let him know thanks for the tip , because I have some unseasoned mince I might give it a crack myself .Quote:
Originally Posted by Avo
Just had some snags tonight and wow didn't he overdo the garlic but we like garlic and reckon they're the best snags we've ever had .
Went well with mash peas and carrots and Country cup mushroom pepper pot Cuppa soup gravy .
There has been the odd deer escape from deer farm(s) apparently in the south west.Quote:
Originally Posted by GQtdauto
Just pulled one of my cilati down (italian bacon...purchittio) and a couple of coppas...not all ready but the smaller ones seemed firm enough..and i was really wanting some..lol...so these have hung since 23 june..cheershttp://www.nissanpatrol.com.au/forum...2017/09/30.jpghttp://www.nissanpatrol.com.au/forum...2017/09/31.jpg
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Finally can throw a bit in lol.
Seeing I'm still not back at work I smashed out some Italian pork snags.
Still learning, forgot the red wine and used collagen cases..
But fark they taste nice.
Threw 2 in the pan after 30 mins in the fridge.
Low heat but casings still split.
So I think tomorrow I'll cook them in the smoker partly and then finish off on bbq when needed..
@bigguwesty Talking of pork, Aldi had pork for $4 the other day.
No aldi here..Quote:
Originally Posted by Bush Ranger
Yet.
I just keep an eye on specials and reduced clearances..
Rightio bgw, didn`t read where you were from. I do similar to you.Quote:
Originally Posted by bigguwesty
Pulled the last of them of the hangers yesterday...all cryovaced away....enjoy the pics
Buying my pig for next year already....http://www.nissanpatrol.com.au/forum...017/09/178.jpghttp://www.nissanpatrol.com.au/forum...017/09/179.jpghttp://www.nissanpatrol.com.au/forum...017/09/180.jpghttp://www.nissanpatrol.com.au/forum...017/09/181.jpg
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Happy to pay postage...............Quote:
Originally Posted by Avo