Salt beef, bacon and rye bread.

The Merry Prankster

Pactum serva

Aug 19, 2006

5,577

Shoreham Beach

• Oct 9, 2013

• #1

I started making my own sausages earlier this year and they've been such a success that I'm moving on to bacon and salt beef both of which I've got brining at the moment. Two questions 1) any one else do this and got any tips and 2) anyone know where I can get some suitable rye bread for the salt beef.

Many thanks.

 

Tricky Dicky

New member

Jul 27, 2004

13,558

Sunny Shoreham

• Oct 9, 2013

• #2

If you're going all artisanal, shouldn't you make you own Rye bread. Making bread is good fun (no, not using a breadmaker, that's not "making" bread), but I don't know the in and outs of Rye in particular.

The other bits sound good though

 

Hillian1

( . ) ( . )

Jul 15, 2010

15,364

Struggling for breath at the top of the stairs

• Oct 9, 2013

• #3

I will quite happily do the official tasting for you.

 

The Merry Prankster

Pactum serva

Aug 19, 2006

5,577

Shoreham Beach

• Oct 9, 2013

• Thread starter
• #4

Tricky Dicky said:

If you're going all artisanal, shouldn't you make you own Rye bread. Making bread is good fun (no, not using a breadmaker, that's not "making" bread), but I don't know the in and outs of Rye in particular.

The other bits sound good though

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Actually I do make my own bread and I will try a rye if someone has a tested recipe.

 

Tricky Dicky

New member

Jul 27, 2004

13,558

Sunny Shoreham

• Oct 9, 2013

• #5

The Merry Prankster said:

Actually I do make my own bread and I will try a rye if someone has a tested recipe.

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Just had a quick look and doesn't look too tricky. There's a nice sounding Nigel Slater recipe on the Guardian.com which has cheese in it.

 

The Large One

Who's Next?

Jul 7, 2003

52,343

97.2FM

• Oct 9, 2013

• #6

http://www.realpatisserie.co.uk/category/shoreham-products/shoreham-breads/

 

M

MattBackHome

Well-known member

Jul 7, 2003

11,722

• Oct 9, 2013

• #7

The Merry Prankster said:

I started making my own sausages earlier this year and they've been such a success that I'm moving on to bacon and salt beef both of which I've got brining at the moment. Two questions 1) any one else do this and got any tips and 2) anyone know where I can get some suitable rye bread for the salt beef.

Many thanks.

Click to expand...

Is it easy to get into making sausages?

I'm BANG up for that.

 

Superphil

Dismember

Jul 7, 2003

25,417

In a pile of football shirts

• Oct 9, 2013

• #8

If you bring samples to hand out at the next game I'll be delighted to provide feedback.

 

M

mune ni kamome

Well-known member

Jun 5, 2011

2,218

Worthing

• Oct 9, 2013

• #9

You haven't dropped any sausages in the away dressing room have you?

 

M

mune ni kamome

Well-known member

Jun 5, 2011

2,218

Worthing

• Oct 9, 2013

• #10

Seriously though, do you use a machine to fill the skins and if so which one? I have often toyed with the idea of making my own as the commercial fillings don't exactly fill me with confidence that I'm eating healthily.

 

The Merry Prankster

Pactum serva

Aug 19, 2006

5,577

Shoreham Beach

• Oct 9, 2013

• Thread starter
• #11

mune ni kamome said:

Seriously though, do you use a machine to fill the skins and if so which one? I have often toyed with the idea of making my own as the commercial fillings don't exactly fill me with confidence that I'm eating healthily.

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I currently use the sausage making attachment to the mincer on a Kitchen Aid mixer, works well. You know exactly what has gone into them and they taste better than 99% of sausages.

 

The Merry Prankster

Pactum serva

Aug 19, 2006

5,577

Shoreham Beach

• Oct 9, 2013

• Thread starter
• #12

MattBackHome said:

Is it easy to get into making sausages?

I'm BANG up for that.

Click to expand...

You need a mincer with a stuffing attachment (try eBay ) and some skins which are available on line. Use real, pre loaded hog casings. Then about an hour and a sense of humour to make about 10 lbs., they freeze well.