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PostPosted: Wed Jul 30, 2014 9:40 pm 
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Location: Glasshouse Mountains Qld
Location: Australia
A while ago I bought a meat mincer/ sausage maker from Aldie. We bought a full rump to do our own mince and the machine worked well.

Today I got half a wild deer and was surprised by the quality of the meat and the amount of fat. Normally venison is quite lean but this bloke was eating well and not under much stress. Cut it up into slow cook roast and stewing chunks. Decided with the high fat content we would also do some sausages.

Tried to run the coarse mince back through a smaller plate but had no luck. Added some spices and herbs but could only get a couple of feet of casing on the nozzle. Will have to see if I can obtain other nozzles to suit. Was using a 30 mm casing and the nozzle is tapped so will also have to try for a larger casing.

Done about half the mix and will do the rest tomorrow.

Part of the meat mix.
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First three sausages.
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Tried a bit and tasted nice, will allow the others to rest for a couple of days before having a meal and freezing the rest. Cheers

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PostPosted: Wed Jul 30, 2014 11:23 pm 
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:clap: awesome, I'm tempted to get the mincer and sausage maker attachments for the Kitchen-aid now.

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PostPosted: Thu Jul 31, 2014 11:01 am 
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Yea definately on my to do list, they look great Bear!


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PostPosted: Thu Jul 31, 2014 12:59 pm 
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Location: Glasshouse Mountains Qld
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Tasted great charlie, the only problem with the unit is the taper of the sausage nozzle. The nozzle tapered the full 125 mm in length and I was only able to fit about 550/600 mm of casing on which gave 3 sausages. This made it hard work when you had to keep loading casing. The machine came with only one nozzle as well and I believe the smaller 10mm nozzle is also required.

I had purchased the casing from Butcher at Home who are located in Bunderberg. Qld and have a web site and mail order department. Gave them a call this morning on their 1800 number and explained my problem. The gentleman I spoke to was great and I asked about extra nozzles. They have a range which will fit my machine and their nozzles are straight for a while and then taper allowing a better length of casing on. Ordered their 10 mm and 22 mm nozzles and some casing for the 10 mm nozzle.

All will be posted tomorrow and will have them about Tuesday. Mean while we will have to continue with the rest of the mix as we have been. Extra good service over the phone both times I have called this company.

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PostPosted: Thu Jul 31, 2014 2:43 pm 
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Sounds like you have it worked out, very handy when someone can provide good information over the phone. Ive never eaten venison but the mince does look very nice.

Ive bought a lot of stuff in the past form this place http://www.mistygully.com.au/ and highly recomend them. Mainly smoking products and jerkies but I do see they offer some sausage stuff too.


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PostPosted: Sun Aug 10, 2014 8:28 pm 
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Had a pile more to do but came down with a case of the flu over night. The good wife froze the rest of the mix and we will defrost and process when she is home in a week. That is if she does not have to go some where again.

Talked to the Home Butcher at Bunderberg and they sell a generic nozzle to fit most machines. They do not have the sharp taper that was provided with the Aldi machine. Bought the 30 mm and x12 mm as well as some small skin for breakfast sausage. Will report back when we do them cheers.

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PostPosted: Fri Aug 29, 2014 9:00 pm 
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Location: Glasshouse Mountains Qld
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Have been reorganising and decluttering the back room, pulled out an electric Pasta machine I bouht about 18 months ago and never got to use it. Comes with ten nozzles for making different pasta.

Tonight we tried it out, the first attempt was a disaster but the second attempt went well.

Fresh Pasta
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Tasted great with a rich tomato and chicken sauce. Cheers

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PostPosted: Sat Aug 30, 2014 7:58 am 
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Yummo!


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PostPosted: Sat Aug 30, 2014 5:39 pm 
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Awesome ccbear. Will have to look into fresh pasta


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PostPosted: Sat Aug 30, 2014 6:21 pm 
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Tasted good thats for sure. Will be doing more in the future thats for certain.

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PostPosted: Sun Aug 31, 2014 2:30 am 
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Location: Ashbourne, South Australia
Top effort Bear. Seems some of the best things are found in their own good time.
For many years I have been interested in growing wheat and producing wheat products, however I have never made pasta. I presume it is mainly Durum wheat flour, eggs and water? Do you have any tips or a simple recipe for the dough? Thanks in advance


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PostPosted: Mon Sep 01, 2014 2:48 pm 
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Yea I sooooo got to try home made pasta.


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PostPosted: Mon Sep 01, 2014 6:25 pm 
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MattyR wrote:
Top effort Bear. Seems some of the best things are found in their own good time.
For many years I have been interested in growing wheat and producing wheat products, however I have never made pasta. I presume it is mainly Durum wheat flour, eggs and water? Do you have any tips or a simple recipe for the dough? Thanks in advance

Mix well to develop the glutens
Rest the dough to make it easier to roll.

I have a traditional pasta machine
Basically makes lasagne sheets that you can turn into different flat pastas by running it through cutting wheels.
The one above is an extrusion type that basically pushes dough through a mould,so is more for tube type pasta and semi circular shapes.

Amazingly fresh pasta is a non Italian thing most pasta in Italy is dried and stored which was the original idea
You wont find it in supermarket freezers.


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PostPosted: Tue Sep 02, 2014 12:09 am 
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Thank you Snags for the insight into egg pastas heritage, have you ever tried making a green flat pasta ( can't remember the name ?). Sorry for the hijack Bear.


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PostPosted: Tue Sep 02, 2014 5:41 pm 
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Spinach fettuccine ?
you can add
Roasted Capsicum
or beetroot to get red
Carrot
Squid ink
Lots of variations


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