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17hornet

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Everything posted by 17hornet

  1. 17hornet
    Yep I reckon they are the same, but it goes by another name over here I think, my wife and I bought it for the Parents In-law. I was getting a little annoyed by doing it all manually and having them complain that they should get an electric machine, but I did enjoy the manual mincer as to me it is part of the 'flavour' of the family task when sharing the job. LOL
  2. 17hornet
    There ya go..
  3. 17hornet
    dan wrote: How come you don't just twist the skins like they normally do?? Dan you are talking about sausage links I think like in the butcher or supermarket? Those links are sausages for immediate use, buy em fry em sausages, the meat is mushy and mosty fat and filler like bread crumbs and water, preservatives are regularly used to just try to ensure you dont get poisoned by your food Have you ever seen a commercial salami in links? Air cured meat sometimes smoked as well as cured. These sausages we make are for long term storage and use, we will eat them thru
  4. 17hornet
    Sausage SKIN's and MORE So many of us just dont know, and dont have the opportunity to find out from family or friends about doing this sort of work with food, unless you get introduced to it. I write these things up because I hope that others will try to do it or gain the knowledge and interest to do it for themselves. The equipment is basic, knifes, scales, hooks for hanging, a cold night or two, cool days, a manual mincer, a cutting surface, tubs or buckets and some space - a little time. We used to do all of this with a manual mincer until the age caught up a bit with the ol
  5. 17hornet
    Mixing and Mincing The meat in being minced now it helps to also mix the ingredients, the kids all get into it even if they dont stick it out they pitch in too. My eldest and youngest on the rhs of the pic - teach them while you can. Different meat blend here, my no2 and no3 kids shared this job Once the ingredients are minced, we fry up a sample and taste it to see if it needs more of anything added, rarely do we add extra, and the bonus is getting a GOOD spoonful to tide you over to the next sample. A finished batch waiting to be put into sk
  6. 17hornet
    This sort of meat with fat goes into the Salami and the liver sausage mix. Last year a few of these went down my throat, this year I only had 3x glasses of home made red. Leaner white meat for the plain pork sausage, notice the meat is just mixed up on top of a wooden table, (WELL greased by pig fat) it is ready for the right levels of fat to be added for the type of sausage. Each batch of meat for each sausage type is weighed to determine the salt, pepper, chili and other things that are mixed in first before mincing that batch.
  7. 17hornet
    MG, I have not seen this done by the In-laws, but no doubt they have done it before, I'll get the answers soon.
  8. 17hornet
    dont tell me.. cast iron lion ?
  9. 17hornet
    Escapes do happen or should I say did happen more in the past. Lack of attention and drunken men have been the cause of the death of people and animals in my State, there is a famous incident where a circus visited and stayed in Adelaide, I think the area was Wingfield and it was in the 1960's when I was very young. (1964) As far as I remember the Lion keeper went to a pub and left instructions to some one regarding feeding the Cats, the keeper returned and was drunk, the carer had been killed the cage door open and a male lion outside of it, female inside. Police attended and they d
  10. 17hornet
    There was a time not that far back where animals were traded quite freely without any thought of quarantine or diseases, not much paperwork then, even after the 1970's it was pretty free as long as it was between organisations of the same level. Things have changed a lot World Wide in animal trade. Almost all Zoo's are quarantine zoned, and may share animals for breeding programs pretty freely. A rare Southern Hairy Nosed Wombat my girlfriend named Frank (I called it Franklin J Wombat) ended up in a breeding program in a Holland Zoo, I went to see him and apparently the Female had re
  11. 17hornet
    No making frikadellens etc ?? Oh man... you just made me feel and taste something my Mother used to make when I was a kid, she passed away last year. WOW, that is freaky, but I thank you for the memory refresher as it holds many emotions for me, a big thanks.
  12. 17hornet
    I love this subject, most Cats found over here were escapee's or releases. Private zoo's, travelling circus, wildlife tourist drive thru parks, etc One rich guy in the top of Queensland went broke and released all his animals from his private zoo into the wild, years later someone shot a rare and endangered Pygmy Hippo by accident thinking it was a huge wild pig, bit sad, but I wonder how it went on the BBQ ?? There was a free range zoo near Adelaide you could drive thru, but after it had numerous big Cat escapes it was shut down, 2 were never found and there area is known to ha
  13. 17hornet
    We do the roast pork thing too with "Crack" as the inlaws call it, its just that this lot was expressly processed for small goods, these last all year and are at all the family gatherings as part of the 'antipasto' snacks. Roast pork is VERY popular with the Italians of any region, trust me, around where we live I have made friends with all the older Italians, even saved a gentlemans life just down the road once, he's still ticking. LOL The oldies appreciate you knowing parts of their culture and some help, along with simple respect.
  14. 17hornet
    Nah, rain is never the problem if they have water, if there is a low spot gathering water that is where they will be, if drainage is good they will look for the low spot and go paddling. Get a pair and test the idea, a pair you can sell off or .... at least do some thing quickly to resolve. and YES I badly need to tidy my yard. You will notice how dry our environment is, they fair fine and are quite old as Ducks go. The feeder drum... the joint between the drums is about waist height. The feeder unit under the main drum holding feed. This spins out
  15. 17hornet
    I think that will be enough for a good tasting of our work. Give you guys the break for comments and questions and I will move more up say in a day or two. Plenty of pics to come of sausages etc. The thought also occurred that I have done some write ups of pasta sauce making and I think pasta also, any takers after this pork article is finished ??
  16. 17hornet
    Porky is transformed from Nose to Tail, even the squeal is used. The " MAN TABLE " - YEAH !! So now we are getting closer to the nitty gritty of this day, hands onto the big bits. My Father Inlaw (FIL) Nonno, was working away removing the long back muscle, ribs were out and front shoulder off. Again told him off, then grabbed the fat to assist him cutting out the long muscle down the top of the spine, from neck to rump. I dont know the butchers terms for all the parts. He uses this part for making Lonza and Capicollo (pics lower down), getting a longer 'cut of meat' he learne
  17. 17hornet
    Who's looking up at you ! Pigs head, skin, ear, snout, jaw. These are all cooked up, diced and scraped for another sausage filling once minced and mixed with offal bits. Made into a sausage that jellies a little inside. The liver we looked at before, majority of liver and the other bits are chopped up and added to a sausage mix, a liver sausage that it quite spicy and salty, dark in colour because blood is added to it also.
  18. 17hornet
    Top of the pic down, next is the meat from over the ribs and the rib cage, bones that pile up so the small bits of meat can be scraped off, trotters, tongue, a different fat. The pics below are fresh pork meat ready for the BBQ and a late lunch that EVERY body is hanging out for, very social thing.
  19. 17hornet
    Porky is broken up roughly with extreme prejudice. Sounds good doesnt it? The "Womans Work" table. Being a family affair we are all expected to pitch in, I arrived at Nonno's shed at about 6.15am. The morning was chilly but not as cold as I would like, so I was sure the fat would not have set yet and that is a pain in the bum when handling the meat and skin, cutting things up. Previous years I have beaten Nonno into the shed at 5.00am, they were cold starts and I think he was 'cuddling' Nonna to stay warm.... The fat had set well on those days, having a nice fat is good! (we tal
  20. 17hornet
    This is a very long write up with pics, luckily I am just bringing it over from my Posting on another site, please read and enjoy it even if it is a bit long. I will be happy to answer any questions as best as I can, and remember it is a Family activity not a commercial processing, but everything is very clean and we have never had anything go off or bad in storage. Just some light reading guys... That time of year again - making the piggy into smallgoods. Every family has their own way of doing these things and sharing info is great. I can
  21. 17hornet
    We go to a grower that grows out the beast for us and we do the slaughtering and cleaning then we split it with a family friend, nose to tail literally. Average weight of gutted carcass is 240kg over the years, we pay for it, but we even try to use the squeal.
  22. 17hornet
    I will get those pics up. They will love the paddling pool, the water will spend its time a little dirty as they will wash their food, beaks, selves. They love to wet the ground and start to dig into it once it is wet, add more water, dig more, I assume it is to extract fine gravel to aid in breaking down their food in the stomach, but the result is a bit of a mess. So I took away the pool and gave them a smallish plastic tub to hold water only - thats always full of fine mud when I clean it out. 45m x 15m is a great garden space, if they get around a lot it might be alright, but as
  23. 17hornet
    Only 13lbs, we are often around the 300lb mark for the family day. I'll get it together and post, the recipes are VERY basic, nothing fancy but small village home recipes for long life storage. I need to get up some pics of Ducks and a feeder first, back soon.
  24. 17hornet
    Hi guys, I wonder if anyone is interested how we make our Italian pork sausages ? I will duplicate some posts here that I put together in an Australian forum of my family producing our once a year small goods from a good sized pig half. The pics are interesting and it was a well received write up, so if anyone is interested and I have the correct section, I'll pop it up tomorrow, but warning, pic heavy and big post, so it may be done in a couple of posts.
  25. 17hornet
    Got 3 Indian Runners in my yard, 2x female 1x male, had them for 9 years now, no bugs or mice in the yard, no grass either now as they love anything green. They do make a mess with poop if contained in a yard, like plenty of water but are very quiet in our yard unless low on feed. I have found ours to be very hardy, stand their ground to cats, when the birds were younger we would eat their eggs which have very rich yolks but watery whites, so they are great for baking cakes, cup cakes, deserts, we did eat them as eggs in the middle of toast fried. They did produce some young but they
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