Ding snags
Submitted by roddo on Fri, 2018-06-15 20:29
Hi guys
Where does everyone get there casings from for there ding snags I made them last year for the first time and at the time I couldn' find any 30mm collagen casings locally?
And I know there a pretty secret recipe but how much wine do ppl put in per 10kg I did a few different batches last year and I didn't really make any that were great but this had alot to do with them drying to fast as it was left to late in the year and having smaller casings. I was worries they would be to wet if i added to Mich wine.
If you have a recipe you would like to share It would be Much appreciated I know these take years to refine so I understand if you don' want to share but would love some tips.
Thanks
Rod
little johnny
Posts: 5360
Date Joined: 04/12/11
Outwide may be able
To point you in right direction for casings ( real and artificial ones).
little johnny
Posts: 5360
Date Joined: 04/12/11
Master butchers cannigvale
Will have what you require. Artificial or natural.
scere_182
Posts: 335
Date Joined: 27/01/09
Meat processing suppliers in
Meat processing suppliers in Malaga. Never had a problem with there casings. We do over 100kg each year. Princi butchers in north perth or Barbara butchers in greenwood are helpful for those wanting to learn. They’ll give you all the ingredients in the right quantities for however many kg you order to make it easy and happy to give a rundown on the process. Few years trying and you’ll find the right combination.
Rob
building designer | architectural draftsman
https://www.facebook.com/robertsceresinidesigns/
roddo
Posts: 486
Date Joined: 16/10/09
Awesome thanks for the help
Awesome thanks for the help
Jackfrost80
Posts: 8147
Date Joined: 07/05/12
I got my Italian uncle's
I got my Italian uncle's recipe hanging around sonewhere in my emails, will see if I can find it. It's his family's recipe they've been using for generations from the Calabrian region and he and his mates in Waroona still do about 10 pigs per year from slaughter to snag.
Officially off the Pies bandwagon
roddo
Posts: 486
Date Joined: 16/10/09
Awesome thanks mate that
Awesome thanks mate that would be greatly appreciated
Nelly
Posts: 518
Date Joined: 04/05/08
Ive been messing around
Ive been messing around refining my recipe for little while
These are quanties to per kg of meat
Salt-25g-5tsp
Cure #2 2.5g 1/2tsp (i use the cure but plenty dont make sure you understand the risk albeit low of botulism and other things if you dont)
Sugar 3g-1/2tsp
Pepper 3g-1 1/2tsp
Coriander ground 2g-1tsp
Fennel seeds 2g-1tsp
Chilli 1gr 1/2tspor too taste
Garlic powder 1g1/2tsp
Red wine i add to more to a feel..good splash i suppose
The right conditions are paramount for drying to hot and dry and the outside will dry to quick looking the moisture in and making them rot inside-out
You can buy a mould started culture to put over the sausage to incourage the right mould to start growing (white)Be cautious if you get a dark coloured mould growing on the snags
As for gear MBL in canningvale have everything you need for making snags.I normally use the 44mmx500m fibrous casing and out a cable in the middle to get 2 snags out of each one.
roddo
Posts: 486
Date Joined: 16/10/09
Cheers for the Info I
Cheers for the Info
I haven't heard of sugar being added before do you think it makes a big difference in the taste?