Jonty
-
Posts
860 -
Joined
-
Last visited
Content Type
Profiles
Forums
Calendar
PW Shop
Posts posted by Jonty
-
-
2 hours ago, Ian willetts said:
I got it from weschenfelder so I assume it it all ready mixed I was going to salt the joint then vacuum pack and turn every day whilst in the fridge I have muslin to wrap the ham will it be ok in my garage thanks
Without knowing what type of cure you have and what type of hams you want to make it's difficult to comment. If you want to make a gammon type ham that you cook then there's no need to hang it anywhere, and you can use a cure similar to a bacon cure as the chemicals are compatible. However if you want to air dry a ham like a parma/proscuitto where you will hang it somewhere to dry, you need to use a different cure because the chemical composition of the cure needs to be different in order to keep the meat safe from botulism. If you can let us know what you want to achieve, and what cure/salts you have we can maybe get you started.
-
On 15/11/2021 at 10:38, old'un said:
What the flux was all that about, I like Sci-fi/Fantasy movies so I thought I would give the latest Dr Who Flux series a watch, well what a waste of time, I just could not get into it and the second episode I think you need to watch it under the influence of LSD.
I would imagine these series are not cheap to make but where do they get the script writers from for such garbage.
Dave, you're watching it all wrong - namely with your eyes open. It's great to sit down with the kids on a Sunday evening, usually after roast a beef dinner and a couple of glasses of wine. I usually just about make it through the opening credits before I'm asleep. It's a great way of spending some quality family time 😀
-
1 hour ago, Ian willetts said:
Hi jonty that would be great I get them back Friday I have enjoyed rearing them from 8 weeks watching them feed and there different habbits .Knowing that every thing I put in I am going to get out they were finished mainly on rolled oats and Bramerley apples and various othervegetable treats Iam going to enjoy the end product just as much as I have rearing them I plan on cureing may be a leg defanately joules and some shoulder for bacon .I have curing salt some seasonings for different sausage but any recapies for cure will be much appreciated it’s going to be a busy Friday night and into Saturday I rekon thanks for the reply’s
what curing salt do you have for the bacon Ian ? is it a pre-mixed cure or does it need combining with salt etc to make your own bacon cure up?
-
Sounds like a great project to process your own pigs - that will be incredibly satisfying. Happy to help out with some cures or suggestions if you like.
-
I’ve taken the jowl out of the fridge and given it a rinse to wash off the remaining cure. I’ve weighed it and will now hang it in my boiler room, erm, curing chamber until it has lost 25% of the original,weight. I’m looking forward to seeing how it turns out.
-
On 05/11/2021 at 19:21, mgsontour said:
I'll borrow a ferret as long as I get one of your butties
No ferret needed matey - pop by anytime you’re passing.
I’ve taken the jowl out of the fridge and given it a rinse to wash off the remaining cure. I’ve weighed it and will now hang it in my boiler room, erm, curing chamber until it has lost 25% of the original,weight. I’m looking forward to seeing how it turns out.
-
On 11/11/2021 at 22:58, redial said:
Good point.
I try to avoid Chinese but it's difficult. Can you find them on the High street.
Thanks.
Take a look at SP Services I buy most of my first aid stuff from them. They sell CATs - well priced and an easy to deal with company.
-
5 hours ago, Mice! said:
Certainly an interesting read, I don't carry anything for first aid when I'm out shooting, but maybe I should.
Problem is it would likely be wet by the time I came to use it?
Mice, I’ve actually vac packed my shooting 1st aid kit for that very reason, it worked a treat and irrespective of how wet I get, the contents are bone dry.
-
On 09/11/2021 at 10:57, Hicky said:
The general guidance is bang a CAT-T on, then the bandages....over 10 mins release the CAT and check for bleeding out(more than likely unless you're the character Wolverine).
I’m sorry but that’s not general guidance or current thinking. The only time a tourniquet that is effectively stemming arterial bleeding should be removed is when the casualty is in hospital.
-
13 hours ago, morgan said:
Has it actually been properly galvanised. It looks more like aerosol spray on cold galvanising whuch should come off with paint stripper and a brass brush. . Dont try and sand it off as you will ruin any collectors value. They look interesting, better quality than the tourist swords they used to sell.
Thanks Morgan, all I know is I was told they ‘were taken to work and dipped in a tank’ - probably 50 years ago. I’m most disappointed about the shield, you can see all of the intricate designs on it - what a crying shame.
Thanks for all the suggestions chaps - looks like weak acid is. I may have a try on some wriggly tin first, just to see what happens. Thanks again.
-
I’m after some advice on how I could possibly remove a galvanised coating form a sword. We’ve inherited some Persian swords, a helmet and a shield from my in-laws. For whatever reason, their predecessors had them galvanised by the look of it (the in laws account was they were taken somewhere and dipped to stop them rusting) - when you see the detail on the shield it was tantamount to a criminal act! I’d like to maybe start restoring them to their former glory, or at least make them look better if I can. I’ve read about using mild acids or using a belt grinder, but my knowledge of metalwork is pretty minimal - if there is anyone in the PW collective with some advice or suggestions, I’d be very grateful. I’m not expect-ting to make them mint, but better then they look at the moment would be nice.
-
On 07/11/2021 at 11:04, Scully said:
It’s not what the rescue services want, and you’d have to apply it to road accidents also in certain circumstances.
100% agree
-
I have one in all three of my first aid kits. I can genuinely see the practicality of a belt pouch if you’re doing chainsaw work etc but for me bumbling about the hills etc, all of my first aid stuff is packed way in a pouch/kit.
If folks are carrying Celox when they are out and about shooting, consider the impregnated gauze rather than the granules - Sod’s law will dictate it will be peeing it down and blowing a hoolie when you want to use it and the gauze will be far more forgiving in that kind of environment.
-
On 06/11/2021 at 16:17, Ian willetts said:
Hi jonty I have a couple of pigs due to be processed and was wondering what to do with the heads that dry cure for the joules sounds just what I am after plan to cure some shoulder to have you got any sausage mix recipes you like to use any info will be grateful
Hi Ian
probably best to go the the weschenfielder website. They have loads or recipes and pre-made mixes …. You’d be spoilt for choice. I bet they will taste great with your own pork!
-
10 minutes ago, Scully said:
Thankyou. Will give our local a chance first, but thanks for the info’. 👍
I know what you mean, great to support your local butchers. A few years ago I approached mine for some meat for making sausages with, I was a bit embarrassed to be buying sausage ingredients when he had piles of bangers in front of me. But he was genuinely interested and after that would sort me out any cut I needed for curing/pastrami/salami etc……usually on the basis that he got a try of the end result.
-
13 hours ago, Scully said:
Had never heard of Guanciale, but will certainly give it a whirl as I enjoy making a good carbonara. 👍
Scully, if you get stuck for pork jowls. There’s a butcher near me who has a mail order business called Gridiron Meat he specialises in American BBQ cuts and cuts of meat for home curing and smoking with free delivery over £45 - I’m not affiliated to him in any way but he’s really good.
-
1 hour ago, old'un said:
They both sound nice, is the jowl cure different from the Buckboard Bacon as that looks darker.
Yes mate. The bacon cure is a mix of curing salt, sugar, salt, treacle, garlic powder and onion powder. And will be cooked like a ham before I slice it for frying. The jowl is curing salt, salt and a twist of pepper. I will be air dried like Parma ham, only for less time. Come up ferreting and ‘ll make you a bacon buttie!
-
I'm heading up to Scotland on a stalking trip in a few weeks time. I thought I'd take something a bit different up for breakfast with the lads. It's called Buckboard Bacon, its cured pork shoulder rather than belly or loin and it's cured in salt, sugar and molasses/treacle. You then slowly cook/hot smoke it before slicing. You can eat it like ham, or fry it - it's absolutely lovely fried.
Whilst I was at it I've put a pork jowl in to cure to make some guanciale which is air dried. After a week in the cure it'll get hung up in my boiler room until it's lost 25%-30% of its original weight. If you've ever hankered over making a prosciutto or parma type ham, having a few goes with dead cheap cut such as a jowl is a great way to get your techniques honed without the worry of it all going wrong with an expensive leg.
Hopefully a few more pics to follow as things develop.
-
I saw them last night from the yorkshire dales. Took some terrible pics with my mobile but you can make them out. I've just been tinkering with the settings on my wifes DSLR to see if i can get something better tonight. As luck would have it the camera will screw into the top of my primos trigger sticks 😀 so I've even got a tripod to go with a long exposure photo.
Here's one of the duff iphone pics
-
I can highly reccomend 'Bar Keepers Friend' I use it on my 100 litre stainless steel brewery vessels - it works a treat. I think there are sprays available but I use the powder and a sponge, it shifts everything that gets stuck to the pots. Here's a link to someone cleaning a sink with it.
-
The key difference between a life jacket and a PFD is that one is intended for people who aim to be near water but don’t intend to be in the water and those who intend to, and are prepared to be in the water. The pictures here are from some swift water training exercises my rescue team have taken part in recently. All of the swimmers wear PFDs because they are the industry standard recognised best equipment for the task. But, they are also in dry suits, prepared for the task in hand, very well trained for all scenarios, and have the support of several other very well trained team mates.
Outside of a rescue environment, if I was partaking in a water sport and had wetsuit/dry suit/etc, I would always opt for a PFD as I’m prepared and expecting that a swim may be on the cards but when I take a boat out on my local trout tarn in my normal clothes and the only chance of me going in the water would be as a result of something unintentional, then I wear a life jacket.
generically, yes, a life jacket is more buoyant and will naturally keep your head out of the water which is great for an unexpected drenching (especially where there is a chance of injury) but in certain circumstances such as fast flowing water, a PFD giving you chance to roll onto your front and swim directionally can be more beneficial. Both have their place and both do their job very well.
-
29 minutes ago, WalkedUp said:
You have added the “inflatable” aspect, the vast majority of life jackets are made from the same material as PFDs, it is only the very fancy that inflate automatically.
All wearing life jackets!
The reason the personnel in the picture are wearing life jackets rather than PFDs is that none of them are intending to intentionally enter the water. The yellow helmets of the fire crew indicate they are first responders and will provide bank based safety only. I’m no expert on the RNlLI but assume their mission spec is to usually stay in the boar. Any swift water rescue technicians who would be wading and swimming would be wearing a red helmet to indicate their skill set and would also be wearing a PFD as it is more practical and flexible piece of kit for that role and environment.
-
I have hive and I think it's great. When you buy the unit(s) there's an option to buy installation too - i think it was about £60 for installation and it was a no brainer, it wasn't worth me even considering to fit it myself for that money. In a simple system, they wire a controller directly into the boiler and then you have a small wireless hub to connect to our own wifi and then the thermostat talks to that. if you have multiple heating zones, you have a controller and thermostat for each zone. once its fitted you can set your schedules etc up from a tablet or phone and then also override the schedules or change settings remotely - I really think its a very good system and the installation costs is far lower than getting a sparky in yourself to fit it.
-
10 minutes ago, TIGHTCHOKE said:
Super!
Is that what we used to call caramelisation?
Well….erm….. yes 😀
Pigs going to be processed on Tuesday
in Food and Drink
Posted
OK mate, thanks. That will be fine for your bacon and hams that you would cook. If you wanted to air dry a ham then you'd need some different ingredients. For your bacon etc, just follow the instructions on the pack - have fun!!