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Old 12 April 2015, 22:38   #211
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We just started to enjoy our hard cider. Golden Delicious apples bottled in glass bottles with the metal snap thingy.
excellent
cheers
hank
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Old 13 April 2015, 02:34   #212
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It's called a "codswallop" Hank.
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Old 13 April 2015, 04:19   #213
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It's called a "codswallop" Hank.
Apologies for going all poly on you but it's a contemporary Grolsh bottle or similar. I have a "codswallop" bottle at home - they look like this:



I reckon that hooch of Hank's must pack a punch - he's forgotten the first post and made a second one
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Old 13 April 2015, 09:39   #214
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note to myself
don't play on the computer while drinking the hard stuff
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Old 16 July 2015, 10:36   #215
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Stag season opened on 1st July, been doing a fair bit of shooting.

Knocked up 25lb of sausages, 6lb of burgers and 6lb of chorizo.

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Old 16 July 2015, 10:45   #216
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Quote:
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Stag season opened on 1st July, been doing a fair bit of shooting.

Knocked up 25lb of sausages, 6lb of burgers and 6lb of chorizo.

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Mmm... proper sausages and burgers plus I'm sure that there will be some apple flavoring in there somewhere
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Old 16 July 2015, 10:50   #217
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Only apples will be the cider they're washed down with
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Old 16 July 2015, 10:54   #218
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Stag season opened on 1st July, been doing a fair bit of shooting.

Knocked up 25lb of sausages, 6lb of burgers and 6lb of chorizo.

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Nice, do you make your own chorizo seasoning or buy it in? I fancy a go at a cured air dried sausage/salami, but am wary about storage conditions.
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Old 16 July 2015, 11:02   #219
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Na, I just use the Schwartz stuff, paprika, hot paprika, crushed Corriander seeds, onion powder, garlic (real), salt and pepper, I also add a pinch of prague powder to keep the nasties at bay.

I just hang mine in a shed that has a bit of draught about it.

You can buy a white mould culture you can spray on to protect the meat as it dries, it makes it look a bit more authentic too.

I don't bother.
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Old 16 July 2015, 11:10   #220
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Right👍 so are these proper dried jobbys, or chorizo flavoured sausages? I've made chorizo flavour sausages before using pimenton, garlic, coriander & black pepper. Never had the cojones to try the proper stuff. How long do you dry it for, no problems with flies etc?


.....sh1t happens.......
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