G”Day from Western Australia

[Peter Lambeck]

G’day everyone,
First I hope you all had a great break over Christmas and New Year!
Hope its not too cold for you where you are. We had our first hot day last time I was home, 44.5c.
I work a 2 week on 2 week off roster, so I think the meat drying/aging thing will work well for me as I will not have the temptation of reducing the number of age days.
Anyway, I have placed my order and hopfully they will arrive during my next R&R so I can get started down the road of mouth watering delights.
The names use in the US differ to the names we have here, but thanks to the photo’s on here I can relate them to how we know the cuts and cold meats etc.
Apart from the aging of the beef cuts, I will be trying my hand on the pork shoulder, and leg cuts, cure and age.
I have not seen much done with sea food with regards to curing and aging. is there a reason for this?
Anyway, I have been reading and watching the vidio’s ( Great information ) and feel that I can do this without issues ( Famous last words ).
I was thinking about doing some Emu and Roo with a cure and age, but as they are a very lean meat, I am not to sure that it would be nice dure to the lack of fat..
And yes we are one of the few nations the eat our own national emblem.
Thanks for reading.
Regards
Pete

[Jan Ooms]

Hi Pete,
The Umai bags should do wonders for you, I have used them mainly for Coppa and Bresaola with good results.
Just make sure you get a reliable and proven recipe. check over the Marianski books for recipes and procedures.
Due to another lot of work commitments I don’t have AGAIN spare time to experiment but will try in between
trips.Where did you get the name OPA from,
It sounds to me that you have roots in the Netherlands somewhere, like me.
Good Luck with your curing and drying endeavours.
Cheers,
Jan. Brisbane. QLD.

[Peter Lambeck]

Hi Jan,
Thank you for your post.
I was born in German and we move to Australia when I was 6, that was 45 years ago.
As you would know, OPA is like Grandfather.
I have a grandson, Jake, and hence Opa.
I am really looking forward to getting started on the Charcuterie, Salumi and aged meats.
My family loves all the flavors of aged meats, so I am hoping I can make a good supply of the home cured meats for their enjoyment.
I am thinking about getting another fridge for all the meats, adding the drinks to this fridge as this will ensure that it get opened a few times a day.
I have ordered the books, so will have a read.
Little steps to start.

Pete

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