Titch
somebody shut me the fark up.
Aussie Style..
Bit of a Post that Mountain Mick wrote in the Australian forum.
I have since changed the recipe to suit our Palate.
I use lots of Slap Ya Mama white pepper blend in place of normal pepper.
Excuse, but its all in Metric because I am lazy.
Our Cure is 11.6 percent.
Anyhow just to get an idea.
21st century caveman Mountain Mick,
www.mountaingriller.com
Quote
Mountain Micks Saveloys
A saveloy is a type of highly seasoned pork sausage, usually bright red in colour, which is served in English fish and chip shops
and a little history The saveloy was originally known as a frankfurter in Australia until World War I, when many German names of food and places were changed to more English sounding ones.
Meats
1000g Pork (30% fat) with what I use or we have made than with 650 g beef with 450g pork but you need (30% fat) over all
Ingredients per 1000g of meat
4 tsp salt.
½ tsp QuikCure.
2 tsp dextrose (glucose).
1½ tsp white pepper, ground
1 tsp coriander.powder
2 tsp mustard. powder
½ tsp ginger powder
Grind pork and beef through 3/16” plate (5 mm).
Mix all ingredients with meat. Let chill in cold-room until well chilled
Stuff into beef middles or fibrous casings about 60 mm diameter, form 30” links.
cook in hot water 65º C until cooked firm cool of before smoking
Introduce warm smoke increase smoke temperature until internal meat temperature of 140º F (60º C) is obtained.
you can use red casings if you like..
End Quote
Ground Pork Shoulder into 50mm casings.
I use fine Ground beef to bind.
Ground and mixed over 2 nights, chilling in between.
stuff the casings
Party Roll.
Poach until just firm then hang to dry.
Food dye is for effect.
Into the smoker for a few hours, not too much as the weather is hot here at the moment
Using a Smoke Daddy Magnum.
Run the Gas until Snags have an internal temp of 65c and hold for ten minutes or so.
Rest the meat.
These are reheated using very low heat, over coals is better, just until the internal fat starts bubbling.
There you have it , Aussie Titch's Saveloy/hotdog with a kick.
Thanks for looking.
Bit of a Post that Mountain Mick wrote in the Australian forum.
I have since changed the recipe to suit our Palate.
I use lots of Slap Ya Mama white pepper blend in place of normal pepper.
Excuse, but its all in Metric because I am lazy.
Our Cure is 11.6 percent.
Anyhow just to get an idea.
21st century caveman Mountain Mick,
www.mountaingriller.com
Quote
Mountain Micks Saveloys
A saveloy is a type of highly seasoned pork sausage, usually bright red in colour, which is served in English fish and chip shops
and a little history The saveloy was originally known as a frankfurter in Australia until World War I, when many German names of food and places were changed to more English sounding ones.
Meats
1000g Pork (30% fat) with what I use or we have made than with 650 g beef with 450g pork but you need (30% fat) over all
Ingredients per 1000g of meat
4 tsp salt.
½ tsp QuikCure.
2 tsp dextrose (glucose).
1½ tsp white pepper, ground
1 tsp coriander.powder
2 tsp mustard. powder
½ tsp ginger powder
Grind pork and beef through 3/16” plate (5 mm).
Mix all ingredients with meat. Let chill in cold-room until well chilled
Stuff into beef middles or fibrous casings about 60 mm diameter, form 30” links.
cook in hot water 65º C until cooked firm cool of before smoking
Introduce warm smoke increase smoke temperature until internal meat temperature of 140º F (60º C) is obtained.
you can use red casings if you like..
End Quote
Ground Pork Shoulder into 50mm casings.
I use fine Ground beef to bind.
Ground and mixed over 2 nights, chilling in between.
stuff the casings
Party Roll.
Poach until just firm then hang to dry.
Food dye is for effect.
Into the smoker for a few hours, not too much as the weather is hot here at the moment
Using a Smoke Daddy Magnum.
Run the Gas until Snags have an internal temp of 65c and hold for ten minutes or so.
Rest the meat.
These are reheated using very low heat, over coals is better, just until the internal fat starts bubbling.
There you have it , Aussie Titch's Saveloy/hotdog with a kick.
Thanks for looking.
