This all comes down to personal opinion. We enjoy making our own sausages and love the flavour we get. We can also change the amount of flavour we add to our sausages, which can give more flavour when compared to standard store bought sausages. However having said that there are a lot of Butchers out there using the same meals we sell, and putting a lot of pride in the sausages they make.
- Can i organise my own Shipping?
Yes. You can arrange someone to pickup your order, whether it be a friend or Courier Service.
- Can the Sausage Meals be used for anything else besides Sausages?
Certainly. We quite often use the Gourmet Sausage Meals as a flavour base to our hamburger patties and meat balls.
- Do you have to use water with the Sausage Meal, Or can you use other Liquids?
Water is the most commonly used liquid for creating the slurry for your sausages, however some recipes will call for wine, and we have also had customers replace the water with tomato paste to great effect.
- Do you offer FREE Shipping?
Yes, for all orders over $300.
- How do I know what size my mincer is?
#5 – 53mm
#8 – 62mm
#10/12 – 69mm
#22 – 82mm
#32 – 100mm
- How do I know when the meat is cooked?
You can identify that your meat is fully smoked by the distinctive color that develops as a result of the carbon compounds combining with the meat pigments.
- How do I mince for the best results?
When mincing everyone wants to see a nice coloured mince that is not creamy mush. The following tips may help you in getting the best results from your bench top mincer.
1. Chill the meat.
2. Tip off any excess fluid – blood.
3. Cut the meat into chunks or strips that will drop down the throat of the mincer without too much force.
4. Never run the mincer without meat in the barrel. It makes the plate hot and reduces the life of the mince.
5. Chill the mince ASAP after production.
- How do I put roast netting onto meat?
The easiest way is to get hold of a piece of pvc pipe from the hardware store 30 cm long should be adequate. Make sure the pipe has a big enough diameter to accommodate the size of the roast. Pull the netting over the pipe & pull one strand of the netting to form a knot at one end only. Drop or push the meat through the end of the pipe (without the knot) & when it comes out the other end pull another strand to make it tight. Cut the excess netting off.
- How do I store Natural Sausage Skins?
To store Natural Sausage Skins for short periods of time e.g. 6 – 12 months, place in an airtight bag/container and put in the fridge with plenty of salt packed around the skins. To store for longer periods e.g. 12 months or longer, place in an airtight container and fully submerge in a very strong brine (approx 1L Water:1/2 cup salt). Put in freezer. The high density of salt shouldn’t allow the skins to freeze hard.
- How long can i preserve my Dried Products?
If properly stocked, products can be preserved for more than a year
- How long can my jerky be stored?
Homemade jerky or sausage must be frozen after two weeks. This is because there are no chemicals or preservatives like you would find in store bought jerky or summer sausage.
- How long do vacuum packed foods last?
Some foods will last up to 5 times longer than without vacuum packing. But it depends on the type of food and its quality before packing. It is important to remember that foods that normally need to be kept cool to prevent spoilage still need to be refrigerated or frozen as usual.
- How long does my choice of Meat usually take to Cook?
Cooking time will vary depending on the diameter and weight of your spit roasted meat, however as a guide:
- Small roast 15cm diameter - 2.5 hours
- 2kg chicken – 2.5 hours
- Roast 25cm diameter – 4 hours
- 10kg lamb/pig - 4 hours
- 15kg lamb/pig - 5 hours
- 20kg lamb/pig - 6 hours
- 2kg chicken - 1.5 hours
To ensure your meat is cooked to perfection you are best to use a meat thermometer and test the temperature of the meat. Ideal temperatures are:
BEEF & LAMB: Rare 60°C Medium 65°C Well Done 70-75°C
PORK: Medium 65°C Well Done 75°C
CHICKEN: At least 75°C
- How much fat do I put in my sausage?
“Around 10-20% is a good number, this is enough to hold the bind together and give plenty of flavour. Making your sausage too fatty or not fatty enough can cause it to bust while cooking; but on the other hand, leaving fat out altogether can make a sausage so dry that you won’t want to eat it!”
- How much quicker are the Atacama dehydrators compared to Naturally drying produce?
Using the Atacama Dehydrators will be at least three to four times faster then drying naturally.
- How should i preserve my Dried produce?
Dried products can be preserved as they are, without any other precaution. Products must be stocked far from humidity and light, even using small paper or plastic bags in dry environment, or in closed glass containers.
- If i have a Sausage Meal what else is required to help me make Sausages?
Once you have your meal essentially all you need is water and meat with a 15 - 20% fat ratio to make skinless sausages or patties. In order to make them into links you will need sausage casings as well.
- What is a Salinometer/Brine Tester and how do I use one?
A Salinometer/Brine Tester is an instrument used to measure the density of salt in brine. It is simply a glass tube specially weighted to give an accurate salt level for brine. Some people say they use a potato, but the inaccuracy of using a potato can sometimes ruin a whole project. So we say the best tool is the Salinometer/Brine Tester.
HOW TO USE
Simply place the Salinometer/Brine Tester into the brine mix and wait for it to settle. On the side of the Salinometer/Brine Tester should be a chart. Where the water level is in line with the chart, is the correct reading of the brine density.
Some Salinometer/Brine Testers work in °C and some in °F. It doesn’t matter what one you have as long as you have a conversion chart handy when making your brine as some recipes may use either measurement.
- What is the best process for pumping corned meat?
LESS IS MORE. It is better to place the pumping needle into the product numerous times in a close pattern with small pumps rather than widely spaced needle places with large pumps. The closer the needles are inserted the less chance of black spot (under cured meat sections ) in the product . It also reduces shrinkage. Blowing the product up like a balloon does not give a quality product.
- What is the difference between using Woodchips or sawdust during smoking?
While chips burn faster, sawdust will last longer.
- What is the ideal Temperature for a Spit Roast?
This varies depending on how you wish to cook the meat. Ideally you are looking for a temperature of 150° - 190°C degrees. You may also choose to start out with a higher temperature to get the meat seared, and then wind it back for cooking.
- What sort of meat should I use for making jerky?
The leaner the meat, the better the flavour of your jerky will be and the faster it will dry. For either ground meat or jerky strips – use beef round, sirloin, venison & buffalo.
- Which foods can be vacuum packed?
Any food can be vacuum packed but the unique characteristics of each food must be considered. For example a high vacuum might crush delicate foods such as berries.
- Why do my sausage skins tear when using a plastic sausage nozzle?
If you use a plastic sausage nozzle, always inspect the end of the funnel as occasionally it may become rough and tear your sausage skins. This can be frustrating!
- Why do my sausages bust when I cook them?
There are probably a few reasons for sausages to split when cooked so I will outline them for you.
- Too much meat in the skins! Try not to over stuff a sausage, You should be able to pinch the sausage between thumb and forefinger easily when twisting. If you can’t then there is too much meat in the skin and when it expands with cooking the skin will split.
- Piercing the sausage with a fork prior to cooking! Piercing weakens the skin which will cause it to split when cooked, it also releases all of the fat which is required to stop a sausage being dry and tasteless.
- Putting sausages straight into a very hot pan is probably the most common cause of splitting. Start cooking by placing the sausages into a warm pan and then turn the heat up to the required level.
- Why is it hard to make sausages with a mincer?
Getting the meat into a sausage skin requires a fair amount of pressure. Mincers do not have the same pressure as a sausage filler. The mince can and will back up in the barrel of the mincer causing it to cream. Best scenario is to take your time and try not to over fill the skin and be patient.