Month: June 2015

Cheshire Cheese #2

Following on from Cheshire Cheese #1. The cheese has progressed nicely. it has been pressed for two days then allowed to dry. Now it’s time to wax it.  
Read More

Ham #1

Going to make some ham. Picked up half a leg (~3kg) (the ‘butt-half’ as the Americans would call it) from one of our friendly butchers. It was deboned
Read More

Pepato

I was recently reading a “the Little Green Cheesemakers” post in which they had opened up a Pepato cheese after aging it for 17 months. This was pretty relevant to
Read More

Bacon #3

Well the bacon worked out just fine.     I think next time I’ll try a “Canadian” bacon -which is just the loin without any fat or skin.
Read More

Bacon #2

Update on the bacon: After two weeks of curing the loin has now cured all the way through and looks a lot like bacon! Interestingly the cure has
Read More

Smoked Salmon

We went into ALDI yesterday and found sides of salmon (Tassie farmed) for a good price, so we got some so we could smoke them up and store
Read More

Bacon #1

I’m having a go at making bacon. This is a bit trickier than the other smoked goods I have been making as bacon is cold smoked (and therefore
Read More

Smoked Foods

I’ve had a few little smoke ups in FrankenSmoker and I’m starting to get the hang of it. There is a few things to get on top of: What
Read More