Feinschmecker in Angaston, South Australia | Local service

Feinschmecker

Locality: Angaston, South Australia

Phone: +61 438 645 161

Address: 5 Murray st 5353 Angaston, SA, Australia

Website: https://feinschmeckergameandgear.com.au/

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25.01.2022 Wild rabbits are becoming a bit scarce, there has been many conversations lately on how hard it is to find a few rabbits. And with so many people over reacting to the sound of a gunshot, it’s hard to get any rabbits close to civilization. Was happy to get one the other day! I was feeling a little adventurous so decided to try cold smoke rabbit, using a cure and some herbs and spices I Cryovaced the rabbit and refrigerated it for 24 hours, using Oak barrel shavings smoked it for 12 hours with heavy smoke. The meat came out pinker than I though and it had lost the game taste altogether, once cooked it was very similar to bacon but very juicy, so next time I might trial some different spices and flavoured woods. Trying to find a recipe which keeps the wild rabbit flavour with an extra soft texture.

25.01.2022 If you are ever out hunting, or cutting up home grown stock, you always have odd bits of meat you don’t know what to do with. You can mince it to make paddies, beers sticks or Mettwurst but I have come up with an interesting concept and am in the process of doing some trials. Feinschmecker has now got a premix twin pack which gives you two flavours as well as enough collagen casings to make a total of 5kg of sausages. When looking at your recipe you will notice one of the in...gredients is Fat. Sometimes you need to add fat, and sometimes leaner meat to get the proportions correct. It was concerning me how the fat content might affect the end product, so I thought I would utilise some mutton meat from the freezer, mince it and do a visual indication on how much fat was in the mince. Clearly by not trimming off any excess fat before mincing the result shows higher fat content than I needed. I decided to use the FEINSCHMECKER LAMB Herb and Garlic & Tomato and Onion premix. Which states about 16% Fat is needed.my sample looks more like 45% (have a look at the picture of the mince and tell me what you think) I couldn’t be bothered to change it, so I decided to sprinkle on the premix and run it through the mincer again with a smaller cutting plate. After filling the sausages using the small sausage skins I was feeling rather disappointed and thought they will be too fatty. After they were cooked I was surprised at how little fat dripped out. The flavour was great and they didn’t have the fatty residue that sheep fat sometimes has. It shows you better to have too much fat than too little. So if you are planning to make sausages at home have a look at the available flavours on the Feinschmecker website. See more

25.01.2022 Over the years I have visited pubs after a long hot day, cold beer and a beer stick I would say! Well I don’t visit the pubs much anymore but I do miss the beer sticks and pepperoni sticks. Its not often that you would wake up in the morning and say I might make smallgoods today! But when you’re looking through the freezer and see some mincing meat which could be used, well!.... let’s do this! The best thing about making beer sticks is they get better with age, so after ma...king them you can hang them in a cool place and they last for a long time. There is a long process and a short one, I have not done the short one, and I intend to do some trials using the common house oven and play around with some recipes. The long process! Using off cuts from a buck deer and pig fat, I grind them through a large mincing plate, Adding ingredients, salts, peppers, ground coriander, ginger, mustard seed, garlic powder, cure, dextrose..and a little bit of sugar!!! Yep!... lots of recipes suggest to use large amounts of sugar.. I’m no expert when it comes to sugars..galactose, fructose, dextrose, glucose or the other fifty names they are called! I found one recipe that asked for glucose, dextrose, sugar, now they might give different flavoursBUT! So I tried a different formulary, I wanted a bit of tang to the flavour without the sweet flavour, I upped the salt a bit but decided to introduce buttermilk to the recipe! All I had was fresh butter milk not cultured butter milk, I could have used a yogurt but that just didn’t appeal to me for some reason, not sure about the process but will trial them all at some stage. Before adding buttermilk and water I lightly mixed dry ingredients into the mince them ran it through the smallest grinding plate I had, added the milk and water and thoroughly mix it in. I stuffed the wet mix into 20mm collagen skins and hung them for 6 hours at room temperature, the cure will protect them from bacteria and hope the buttermilk will slightly ferment and give the tang. Into the hot smoker with thick heavy smoke for 5 hours at 50 degrees until I had a nice colour then upped the flame until internal temp of the sausage reached 80 degrees, another hour or so, quick bath in ice cold water to chill the sausage to stop the cooking and plump them up, hang to dry. Summary: colour fantastic, texture perfect, taste getting better, buttermilk trick!?!? Not sure until I use a culture trial. See more

23.01.2022 There is a famous story about three little pigs! But I have made my own story, not sure it ends the same as the old story, but the three little piglets have been growing fast, and just in time for the pending gathering, a small problem trying to get them to the trailer.but off they went to the slaughter yard. Live weight of 80kg and dressing out at 40kg they were a perfect size for the spit and rolls. There was a long list of recipes to choose form and in the end we settle...d for the apple sage and macadamias. But before making stuffing for a full size pig on the spit it was thought best to make a trial cook and taste! I was hoping to have a feed of pork and stuffing with no need for salad or vegetables so buying a small piece of pork spare rib, removing the rib and making a pocket between the skin and meat, stuffing was added and the piece sewn up. Bread crumbs, Egg, Crushed Macadamias Onion Pancetta Apple Mustard Salt, and pepper. Cooked until crispy brown the result was very nice, but I was not happy with the bland colour of the stuffing, while eating and mumbling my complaints the question was asked! What happened to the Sage? I forgot the sage!! Saving some of the stuffing and adding sage made all the difference. Happy with the completed recipe the big batch of stuffing was made, and on the day with some extra hands the pig was stuffed and put on the spit. Some six hours later the pork was ready, cooked beautifully and with little left over. See more

18.01.2022 It was another beautiful but chilly morning on the mighty Murray River, and we had the opportunity to cook with the South African cast iron cooking pot Potjie, pronounced potchee A few lamb chops as well as a bit of venison went into this pot, but I am slowly learning, for a quick easy meal, with meat and veggies and some herbs and spices, you can’t go wrong in a cast iron pot! Proteins like chicken breasts or very lean meat doesn’t work well under these circumstances, if t...here isn’t enough fat in the meat they tend to dry out too much. But I am very impressed with the Potjie, the unique shape of the pot certainly is completely different to the standard Furphy camp oven I’m familiar with, the long legs keep the pot well off the ground and it was soon realized the normal heap of hot coals wasn’t needed, the shape of the Potjie, I’m sure is the secret, as the heat rises it hugs and rolls up the sides of the Potjie, I would like to use a thermal camera, I’m sure you will find the heat at the neck of the pot is simular as the base, no need to put coals on the lid. No matter what type of cast iron pot you cook in it does take some practice, listen for a gentle sizzle, do you put the meat in first and veggies on top.the other way around, the list goes on. The best part about cooking with a camp oven is once you got the knack, you can load it up and leave it, so besides needing to re-fresh the coals you can sit back and relax with a nice wine, good company and enjoy the views. See more

15.01.2022 Getting a tailor made trailer built these days costs tens of thousands, but no!! I can do it myself I said! it would be quicker and cheaper I said!! Well it’s been a time consuming and expensive job. It has a 12/240 195ltr chiller, racks for storing all the equipment I need. Still to be built is the awning, gambrel winch, generators and solar panels. Planning to be used to sell home butchering equipment, smallgoods making ingredients and equipment as well as hunting needs at various agricultural shows and swap meets, it most certainly has proved itself as a good hunting and home butchering trailer where I can process, pack and clean up all in one hit.

14.01.2022 Over the Years, there has been many occasions where you sat down to have a nice piece of meat and found it to be so tough it couldn’t be eaten, it could have been a sheep, beef or venison. Recently a beast had to be slaughter with no time and un-prepared, the meat was put straight into the freezer. It’s expected that you have to hang such an animal for at least a week in a cool room for the meat to do its thing and be eatable. In this case it wasn’t done and the results were ...horrible. The bit of meat we put aside to taste was so tough even the dog had trouble getting through it. It was decided to use it for slow cooking, it was the only way to use the meat and not end up as dog food. But I have been doing some research on dry aged beef. This is a formula when you have a constant temperature, humidity and airflow, you can buy commercial dry aged cabinets which do the job but they start at $4,000. Half a beast can hang in the cabinet for months and you just cut a bit off when you want a meal. A quick trial! I took some odd cuts of tough beef and defrosted them slowly in the well cleaned bar fridge, improvised a system where the meat sits above a tray full of salt (not in the salt), the salt will draw out the moisture from the meat and salty fumes fill the fridge, I even put a cut onions in to reduce any bacteria, I could not find any literature that cut onions actually absorb toxins but it’s an old wives tail, and what harm can it do! Over a week or so I had to change the tray of salt, I was surprised to see how much liquid was coming out, so I have decided to monitor this as it could be a good indication that the physical properties of the meat has changed! After a few weeks I decided to cook up a piece of meat, I was hungry for a Schnitzel and it was the only meat defrosted. First problem I noticed was the dry dark surface of the meat, this is expected because of the incorrect humidity and temperature, and needed to be trimmed off. Cooking like you would any normal steak the results were incredible, besides the fantastic flavours with the herbs and spices and fluffy potato/pumpkin mash the meat was incredibly tender, full of flavour, a complete transformation on the previous cuts. It’s a bit early to pass full judgment with just a few cuts, but I intend to put through a lot more meat in the large scope fridge. I am hunting down domestic size dry age cabinets hoping to find a more reasonable priced unit. See more

14.01.2022 Another few slabs of meat left over, what could I possibly do with these? Rubbed with salt and cure and Cryovaced for three days, placed in the smoker..slow and steady with a good amount of smoke until the internal temperature of the meat reached 80 degrees. Took about four hours, a nice pink colour with some smoke penetration. Love it with cheese and crackersmaybe a small glass of good Barossa Fortified as well.

12.01.2022 After receiving this fantastic ProQ as a Present from the Mob on my 50th, it was about time I gave it a whirl. As a young lad I could never get interested in cooking on the old Weber! It takes half an hour to start the heat beads, 10mins to cook the meat.that’s if I could stop it from burning because I would have it so heaped up with beads it was hotter than the surface of the sun!! Then the heat beads would still be burning for hours afterwards causing global warming!! But... I have adjusted my ways, thought a bit about it and change my strategies. I dug around the freezer and found a leg of old Mutton. Previous cooking’s indicated this sheep was on the tough side, bit like chewing on an old leather shoe with no teeth! Perfect I said!! Clearly I wasn’t going to spend too much time on preparing rubs and glazes, so it was time prepare the ProQ. Step one! Load up grate with heat beads, this was going to be a long slow cook so placing beads in semicircle to keep it going for many hours. Step two! Place soaked wood chunks on beads for smoke Step three! Water bowl Step four! Meat !! Step five! Planning to cook 6 hours at 150 degrees, so once temperatures had hit the 150, I adjusting the air vents to regulate the airflow, it’s incredible how accurate you can get it, so I had it comfortably around the 150 during the whole cooking time. I wrapped the meat with alfoil for the last two hours, I really didn’t look after this meat, and I could have spent more time on flavours, marinades, oils, but I didn’t. The results were great! Very tender and juicy. So looks like I’m going to have to come up with a few new recipes for this style of cooking. P.S, best thing ever is all the heat beads didn’t get used, I was able to save a few handfuls after the cook. Beauty!!

12.01.2022 I’m a little intrigued, clearly there is a large interest in low and slow cooking! The style of having your BBQ blazing away cooking and burning everything is slowly changing. I too were guilty of this. From my previous posts there has been some very interesting comments, and I have had long conversations with like-minded people about their styles of cooking and results. So I was delighted when asked to cook for a small number of people, the basic meal is what they were af...ter, just my style of cooking. To achieve this I called on one particular person named JoJo, he has his unique style of meat preparation and I’ve had the pleasure of cooking alongside him in the past. With the venue set, the preparation had begun, the proteins been 14kg of Beef Brisket, 8Kg of lamb Rolls, plus a few cuts of lamb rib. Herbs and Spices flying everywhere as each cut had to have its unique taste. The Roast pumpkin supplying a large range of vegetables as well as Rocket, Pumpkin, feta cheese and sun-dried tomatoes, couldn’t be a more simple dishes. It was a five o’clock start to get the charcoal Weber's up to temperatures for the twelve hour cook, with the initial couple hours of smoking with red gum and apricot chunks of wood. It was a long day checking the temperatures and re-stocking the charcoal so as not to exceed 100 degrees. The guests all turned up and the meat was ready to serve, it’s always a worrying time getting the food on the table as quickly as possible, trying to get the balance of flavours and portions correct. But at the end of the night there were nothing but praise’s and plenty of interest in the methods. See more

10.01.2022 It’s been 5 weeks since I took out some of the tough old meat to make into Bresaola, the choice of cut wasn’t the best, even though the results made for a soft tender meat, the tougher sinew certainly detracted from the enjoyment. Bresaola is an Italian recipe, it’s the simple way of preserving the meat with alcohol, salt and then air dries. There are plenty of different styles of preserving Bresaola, but I found a simple recipe, rosemary, bay leaf, garlic and thyme, complet...ely covered with red wine. Leaving it to marinade for three weeks in the fridge, then washing off and cleaning the cuts before rubbing in salt, wrapped in muslin and hung for 10 days. It’s a good practice to weigh the meat before hanging, once it has lost around 30-40% in weight it’s good to eat. The only mistake I made is after a few days of drying I should have unwrapped the meat coating it with a good quality olive oil, then wrapping it again. Keeping the outer surface moist prevents the surface drying out to much, this makes it tough but also prevents the moisture from drawing out which is what you want. Mold’s are a natural process of some smallgoods which give added flavours, you can even buy mold cultures to enhance flavours, if you are concerned about mold’s do some research to find out what mold’s you want to promote and others to be cleaned off. Utilizing tough old meat using the Bresaola recipe certainly makes it worthwhile, very thinly sliced you can possibly get away with any cuts of meat, its lovely in salads or on cheese and crackers, but cuts like the round usually preferably because there is minimal sinew I’m sure you can change the recipe to whatever flavours you desire, I am keen to try a recipe with strong herbs, garlic, vodka and port mix.

08.01.2022 A trip to South East Asia, from Vietnam to Cambodia certainly opened my eyes when it came to meat preparation and storage. Side street vendors displaying meats uncovered, not to mention high heat and humidity! All day and every day. Now I didn’t go as far as buying anything fresh but certainly sampled some interesting flavours with the street food. So how is it they can get away with selling meat in such a way, how is it that everyone doesn’t die from food poisoning? I did no...tice most food is over cooked, but during my three month stay not once did I ever fall sick from bad food. I do love to sample new things and they certainly have some interesting street foodyep I had to try them all! In Cambodia I came across a vendor who sold Jerky, able to get a sample, I proceeded to buy 1kg, and decided to walk back to the rooftop bar relax with a beer and eat my very.very nice jerky. I’m sure it was Pork jerky soaked in sugar but it was delicious. As I chewed on a piece trying to remember my way back to the bar a little street kid came running up to me and put out his hand. Poor little fella, I broke off a piece and gave it to him..with in a millisecond there were another twenty kids at my feet with their hands out, bit by bit I handed it out until I had only a few grams left, too far to return for more I made my way to the bar and sadly chewed on my last piece. I have not yet been able to replicate the taste of the Cambodian Jerky, and have not yet found a recipe that describes the flavour, but I have made the mistake of trying to put too many flavours into a Jerky. My last batch was not good at all, there seems to be only a few ingredients that works well. It just so happened I was invited to a Jerky tasting night recently, and my favourite happened to be the basic Lamb with salt and pepper. But standing around with the boys chatting about the different flavours certainly shows there is a strong interest in making Jerky. See more

04.01.2022 After months of wrecking fences, mixing with livestock, damaging vines and been a complete nuisance the goat gone wild has finally been captured from the Barossa Hills. The boys did a good job considering the goat’s ability to jump fences and disappear into the vineyards. I usually wouldn’t mention this! But it has been a long dry summer, with little feed around I was completely surprised the condition of this billy goat. Believing it to be nothing more than dog food, I was surprised how clean the billy smelt, it was the fattest goat I’ve ever processed. It just shows you how well a goat can do when it’s had full run on the vineyards, the meat smelt so fresh we decided to age it to see how it turns out. I would not be surprised if it has a nice aroma of Sauvignon Blanc or Rose!!