colin lad Posted March 3, 2014 Author Report Share Posted March 3, 2014 (edited) Freeze them. Right - like how to debone various birds whole to make the 10 bird roast (or 6 or 7 bird - whatever is available) freezing is ok but when they thaw they do not hold together very well and are very wet i am sure we could come up with something though colin Edited March 3, 2014 by colin lad Quote Link to comment Share on other sites More sharing options...
Frank Pindock Posted March 4, 2014 Report Share Posted March 4, 2014 was it you i was chatting to about fishing at the start Colin Yes it was me, I'm a keen angler, I love fishing in its many forms. I enjoyed your excellent demonstration as well. Quote Link to comment Share on other sites More sharing options...
huffhuff Posted March 4, 2014 Report Share Posted March 4, 2014 (edited) Great idea Phil . If you want we could use the A1 shooting ground meeting room Plenty of space, and it could be run as the last one bring your own drink etc. I'd imagine the idea is to develop Browns so more of these events can take place (to the public and on-site). I think we were a dry run to iron out niggles and get honest, reliable feedback. So it seems, raised platform, mirror, open the shop...and you're on to a winner. Also, given your partner does most of the talking, you should both be standing centre-stage. It doesn't work with Aris sitting at a table on the side... Edited March 4, 2014 by huffhuff Quote Link to comment Share on other sites More sharing options...
Beardo Posted March 4, 2014 Report Share Posted March 4, 2014 Quote Link to comment Share on other sites More sharing options...
aris Posted March 4, 2014 Report Share Posted March 4, 2014 So it seems, raised platform, mirror, open the shop...and you're on to a winner. Also, given your partner does most of the talking, you should both be standing centre-stage. It doesn't work with Aris sitting at a table on the side.. Oops Apologies if I spoke too much - charcuterie is a hobby of mine. I am also an admin on the forums on sausagemaking.org (though i'm not active much any more). Great resource if you want to learn about any sort of fresh, cooked, or dried sausage or other charcuterie. Quote Link to comment Share on other sites More sharing options...
amateur Posted March 4, 2014 Report Share Posted March 4, 2014 Oops Apologies if I spoke too much - charcuterie is a hobby of mine. I am also an admin on the forums on sausagemaking.org (though i'm not active much any more). Great resource if you want to learn about any sort of fresh, cooked, or dried sausage or other charcuterie. Is this one of those South African pórn sites Quote Link to comment Share on other sites More sharing options...
aris Posted March 4, 2014 Report Share Posted March 4, 2014 Is this one of those South African pórn sites Depends what your particular fetish happens to be Have a look for yourself. Quote Link to comment Share on other sites More sharing options...
super sharp shooter Posted March 4, 2014 Report Share Posted March 4, 2014 Off to see Colin at the shop today to buy some bacon to cure. Quote Link to comment Share on other sites More sharing options...
colin lad Posted March 4, 2014 Author Report Share Posted March 4, 2014 I'd imagine the idea is to develop Browns so more of these events can take place (to the public and on-site). I think we were a dry run to iron out niggles and get honest, reliable feedback. So it seems, raised platform, mirror, open the shop...and you're on to a winner. Also, given your partner does most of the talking, you should both be standing centre-stage. It doesn't work with Aris sitting at a table on the side... a dry run in the nicest possible way,the mirror is something we was thinking of but now we are thinking of a camera and large screen with it on behind the person doing demo,also for Neil it could be replayed while your eating so as to get the knot right hehe, as for other events we are looking in a artisan cheese making night hosted buy a local producer, also a demo on seasonal butchery ie spring lamb for Easter, also one all pigeon watch members i know will be keen on flower arranging's with afternoon tea colin Quote Link to comment Share on other sites More sharing options...
malkiserow Posted March 4, 2014 Report Share Posted March 4, 2014 a dry run in the nicest possible way, the mirror is something we was thinking of but now we are thinking of a camera and large screen with it on behind the person doing demo,also for Neil it could be replayed while your eating so as to get the knot right hehe, as for other events we are looking in a artisan cheese making night hosted buy a local producer, also a demo on seasonal butchery ie spring lamb for Easter, also one all pigeon watch members i know will be keen on flower arranging's with afternoon tea colin If you are going to video these, maybe get a Youtube account and upload them all to one place for people to watch again and again. So, Colin, how long have you been demonstrating flower arranging? Quote Link to comment Share on other sites More sharing options...
bazzab Posted March 9, 2014 Report Share Posted March 9, 2014 Oh hes a dab hand. You wanna see his knitting!!! Quote Link to comment Share on other sites More sharing options...
Beardo Posted March 9, 2014 Report Share Posted March 9, 2014 Breakfast of champions this morning... The bacon slab Colin showed us how to cure and Stealth Stalker's eggs. First couple of slices were a bit on the chunky side, but got that sorted. Melt in your mouth tender, full of flavour and no nasty brine in the pan Quote Link to comment Share on other sites More sharing options...
huffhuff Posted March 9, 2014 Report Share Posted March 9, 2014 (edited) Breakfast of champions this morning... The bacon slab Colin showed us how to cure and Stealth Stalker's eggs. First couple of slices were a bit on the chunky side, but got that sorted. Melt in your mouth tender, full of flavour and no nasty brine in the pan My meat is curing in the fridge as we speak. Should be ready to eat for Thursday morning breakfast Edited March 9, 2014 by huffhuff Quote Link to comment Share on other sites More sharing options...
malkiserow Posted March 10, 2014 Report Share Posted March 10, 2014 Oops Apologies if I spoke too much - charcuterie is a hobby of mine. I am also an admin on the forums on sausagemaking.org (though i'm not active much any more). Great resource if you want to learn about any sort of fresh, cooked, or dried sausage or other charcuterie. The sound of guilt lol Quote Link to comment Share on other sites More sharing options...
aris Posted March 10, 2014 Report Share Posted March 10, 2014 (edited) The sound of guilt lol Dealing with nitrites and nitrates can be dangerous if you don't know what you are doing. If anyone finds grandmas old ham recipe which uses ingredients like saltpetre, I would not suggest using it unless grandma was a food scientist and fully understood now nitrates and nitrites work over time. Getting it wrong can be toxic in the long term. The cure you got from Colin is brilliant stuff - all the science is taken care for you, but you must follow the directions explicitly. As an aside, after curing, wash down, pat dry, then leave in the fridge uncovered on a rack for several more days. The bacon dries further and concentrates the flavours even more. When dry like this, it also lasts much longer outside the fridge - like a dried ham or salami would. You can have lots of fun experimenting. Edited March 10, 2014 by aris Quote Link to comment Share on other sites More sharing options...
malkiserow Posted March 10, 2014 Report Share Posted March 10, 2014 Dealing with nitrites and nitrates can be dangerous if you don't know what you are doing. If anyone finds grandmas old ham recipe which uses ingredients like saltpetre, I would not suggest using it unless grandma was a food scientist and fully understood now nitrates and nitrites work over time. Getting it wrong can be toxic in the long term. The cure you got from Colin is brilliant stuff - all the science is taken care for you, but you must follow the directions explicitly. As an aside, after curing, wash down, pat dry, then leave in the fridge uncovered on a rack for several more days. The bacon dries further and concentrates the flavours even more. When dry like this, it also lasts much longer outside the fridge - like a dried ham or salami would. You can have lots of fun experimenting. I'd love to learn a bit more Aris. Have you written on this subject? Also salamis etc Quote Link to comment Share on other sites More sharing options...
aris Posted March 10, 2014 Report Share Posted March 10, 2014 Check the forums at http://forum.sausagemaking.org/ For recipes and other technical info (from someone who knows what they are doing), check Len Polis website http://lpoli.50webs.com/ Quote Link to comment Share on other sites More sharing options...
shaun4860 Posted March 10, 2014 Report Share Posted March 10, 2014 Can we buy some of Colin's cure mix? Quote Link to comment Share on other sites More sharing options...
malkiserow Posted March 10, 2014 Report Share Posted March 10, 2014 Can we buy some of Colin's cure mix? I think the browns shop sells it...... Colin might elaborate.. I bought a small pot but that does something like 10 kg of bacon Quote Link to comment Share on other sites More sharing options...
colin lad Posted March 11, 2014 Author Report Share Posted March 11, 2014 Breakfast of champions this morning... The bacon slab Colin showed us how to cure and Stealth Stalker's eggs. First couple of slices were a bit on the chunky side, but got that sorted. Melt in your mouth tender, full of flavour and no nasty brine in the pan glad you enjoyed it Nick slicing can be an art in itself unless you have a sharp knifelet us know what you think Ben Colin Quote Link to comment Share on other sites More sharing options...
amateur Posted March 18, 2014 Report Share Posted March 18, 2014 (edited) I managed to put together my poor efforts at filming Colin. I didn't start when he did, and the battery ran out half-way through - but, well here you go ........... http://s672.photobucket.com/user/amateur1504/media/ButcheryNight-5.mp4.html Edited March 19, 2014 by amateur Quote Link to comment Share on other sites More sharing options...
Beardo Posted March 18, 2014 Report Share Posted March 18, 2014 i was hoping for a sponsored by Aloe Vera Products advert at the start Quote Link to comment Share on other sites More sharing options...
amateur Posted March 18, 2014 Report Share Posted March 18, 2014 i was hoping for a sponsored by Aloe Vera Products advert at the start Lost me there Quote Link to comment Share on other sites More sharing options...
Beardo Posted March 18, 2014 Report Share Posted March 18, 2014 wasn't that your products? Quote Link to comment Share on other sites More sharing options...
malkiserow Posted March 18, 2014 Report Share Posted March 18, 2014 i was hoping for a sponsored by Aloe Vera Products advert at the start who's a naughty boy Looks like a fallow to me....... Quote Link to comment Share on other sites More sharing options...
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