Pizza pockets are such a tasty treat and fun to make. For something different I have decided to make some using puff pastry. The mince flavor mixture i have used is the same recipe i use for my spicy Italian sausages, except on a smaller scale. This will make around […]
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Having made salami using Banquet bags sold by Smoked and Cured, I thought I would try my hand at making some using fibrous casings. This way is done via normal fermenting then hanging in a temperature controlled environment. I could not be any happier with the results. Ingredients: 2.5kg Venison […]
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Once again we are using some banquet bags to make some basic spicy venison salami. Once stuffed and fermented they can hang in a normal fridge to age. Once they have lost 35% – 40% of their weight, normally around 4 weeks, they are ready. The key is to ensure your […]
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Love Jerky and love hot foods? well this is the recipe for you! Ingredients: 1KG your choice of meat – Venison is great 1 cup soy sauce 35ml apple cider vinegar 2 tablespoons freshly cracked pepper 2 teaspoons chili powder 3 teaspoons Cayenne Powder 2 teaspoons Paprika 1 teaspoons Cumin […]
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