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FAQ


TABLE OF CONTENTS: Please scroll down to find the section you are looking for.

General Info

1.) Why won't my cart load?
2.) How long will it take to ship my order?

3.) What will the freight cost of my order be?
4.) Which freight company do you use?
5.) Do you ship to other countries other than Australia?
6.) Do you have a showroom and is pickup available?
7.) Can I buy Misty Gully, Hi Mountain, Charcrust, Camerons, JD Bacon Salts and Masterbuilt products in a retail store?

Curing
8.) Which cure do I use?
9.) Do you sell a ready-made brine cure or dry cure?
10.) How do I cure ham?
11.) How do I cure bacon?

12.) Do you sell ham, bacon and salami kits?
13.) What is PDV salt?

Smoking
14.) What type of wood should I use to smoke with?
15.) Should I be using sawdust, pellets, chips, chunks or logs?
16.) What is cold smoking?
17.) What is hot smoking?
18.) Can I smoke in a standard gas BBQ?
19.) Can I smoke indoors in my kitchen?

Jerky
20.) What equipment do I need to make Jerky?
21.) What is the best cut of meat to use for making Jerky?

22.) Do I need to cure Jerky?

Sausage and Salami making
23.) What equipment do I need to make sausages and salami?
24.) What are the main differences between collagen and natural casings?
25.) Do have any handy tips for making salami?
26.) Do I have to use curing salt #2 when making salami?
27.) Do I have to use a starter culture when making salami?
28.) Do you sell sausage and salami seasonings and kits?

Misty Gully Banquet Bags
29.) What are Banquet Bags and how do they work?
30.) How do I use Banquet Bag Salami Casings?
31.) What equipment do I need to use Banquet Bags?
32.) Do I need to use a vacuum channel helper if I have a channel vacuum sealer?
33.) Do you have any starter kits available?
34.) Do you have any other handy tips or information on how to use Banquet Bags?

Liquid Smoke
35.) Liquid Smoke FAQ

General Info

 

1.) Why won't my cart load?

We’ve noticed a few customers having an issue with our website where, when they put an item into their cart the page will just continually be ‘loading’ and the cart doesn’t update.

Please note, we’re aware of this issue and it seems to be that popups haven’t been enabled on your browser for our site. Usually this can be enabled in your browser settings or can be enabled by clicking the little symbol on the right side of the address bar.
We’re working on this issue now with our web developer that will allow it to work on any browser and any computer even with popups not being enabled.

If you’re continuing to have trouble making an order through our website, please call 03 8592 8307 to make a phone order.

2.) How long will it take to ship my order?

We aim to ship all orders as quickly as we can, which is roughly two working days of the order being placed. If you need something urgently, please send us an email and we will be happy to expedite it for you.

If we have something on back order, we will contact you to let you know that there will be a minor delay.

3.) What will the freight cost of my order be?

Freight is automatically calculated through our website. You’re able to check the freight cost by clicking ‘Estimate Freight’ when viewing your cart.

Please note: In remote areas such as remote QLD, NT & WA freight quotes may have to be revised, we will contact you if this is necessary.

4.) Which freight company do you use?

We use Australia Post eParcel and also TNT depending on the size of your order and where it’s going. If you would like to use a specific one please let us know in the order comments.

5.) Do you ship to other countries other than Australia?

Yes, we ship all over the world, just enter your order in as per normal and the freight costs will be automatically calculated. Please note that orders will be shipped via Australia Post Airmail, unless otherwise specified (please send us an email at sales@smokedandcured.com.au to arrange International Courier). International orders wills not be charged GST.

6.) Do you have a showroom and is pickup available?

We’ve just moved to a new warehouse in Reservoir which will have a small showroom to showcase our major products. It will be open to the public towards the end of November – the address and more details to come!

In the meantime, we welcome pickups, but by appointment only, please drop us a line at sales@smokedandcured.com.au

7.) Can I buy Misty Gully, Hi Mountain, Charcrust, Camerons, JD Bacon Salts and Masterbuilt products in a retail store?

Yes, we have many resellers of our products around Australia. Please refer to our resellers directory to find a store near you. Please note, not all of our resellers stock all of our products. If you're looking for something in particular, just ask them though and they will be able to get it in for you. Also, if you know of a good retailer that you think would like to stock our products please let them know to contact us at wholesale@mistygully.com.au

 

Curing

8.) Which cure do I use?

Please note our curing salt is died slightly pink so that you don’t mistake it for normal salt in your kitchen. Curing salt can be poisonous in high enough quantities so please keep it safely out of reach of children and animals. Please note that curing salt is also known as Instacure, Prague Powder, Pink Salt amongst others. We call our curing salt either #1 or #2, and we offer two types of #1 curing salt (they have different amounts of sodium nitrite).

Only a very small amount of curing salt is required as per your recipe, and this amount will differ slightly, but please remember for a typical brine or dry cure you will be adding a lot more salt and sugar compared to curing salt. This is why the curing salt has been cut with normal salt, as only a very small amount of sodium nitrite is required – it makes it easier to measure and it’s safer for the home user as well.

Cure #1 2% - Cure #1 2% contains 2% sodium nitrite and 98% salt. We offer this product to customers who want to cure their own Jerky or semi dried sausages like Kransky or Kebana etc. Basically anything that is cured for 48hours or less can use this product effectively. Note you can still use Cure #1 6.25% for Jerky etc. but the extra sodium nitrite is not really necessary.

Cure #1 6.25% - Cure #1 6.25% contains 6.25% sodium nitrite and 93.75% salt. This is the industry standard curing salt, used for curing ham, bacon and just about anything. It’s the salt referred to most in recipe books, as pink salt, curing salt, instacure or prague powder. We recommend this curing salt to be used for all brine and dry cure recipes.

Cure #2 – Cure #2 contains 6.255 sodium nitrite and 4% sodium nitrate. It is used for salami making, when the drying time is greater than 4 weeks. Sodium nitrate becomes nitrite over time during the dry curing process and essentially keeps the curing process going for longer. It is often referred to as pink salt #2, instacure #2, prague powder #2.

9.) Do you sell a ready-made brine cure or dry cure?

Yes, we sell many ready-made dry cures and brines where you don’t have to add any extra salt, sugar or other spices. Simple to use, great flavours.  Please checkout our Brines & Cures page to view these ready-made brines.

10.) How do I cure ham?

Curing ham is a lot easier than many people think. The most popular meat to use is pork, shoulder (picnic ham) or hind leg (leg of ham). Ham can be made with the bone in or out. Basically, you need to pump the ham with a certain % of brine (between 10 – 30% of it’s weight as per your recipe). Pump/inject in areas close to the bone and 3 inches from the surface.

You then need to submerge your ham in the brine and leave in the fridge for 7-10 days, depending on the size of your ham and how salty you would like the finished product to be. We also advise to turn the ham in the brine every couple of days or so.

After it’s cured, you will need to rinse it, then bring it up to an internal temperature of 65C in either and oven or a smoker. Obviously, a smoker is ideal as the flavour of smoked ham is impossible to beat!

11.) How do I cure bacon?

Curing bacon can be done the same way as ham or it can also be dry cured as it generally is not very thick (cuts: shoulder for buckboard bacon, belly for streaky bacon or belly with loin for our Aussie style bacon). Generally speaking, no injection is necessary. The easiest way is to dry cure bacon, using a recipe or a ready-made cure like our Maple Bacon Cure . Leave it to cure in the refrigerator for 7-10 days, afterwards soak it in water for an hour and rinse of the cure thoroughly. We recommend to turn your meat every couple of days or so and to keep it in a sealed plastic tub or large zip lock bag. Don’t drain the juices that are created during the curing process.

You can leave the bacon to dry in the air naturally and develop a pellicle (a shinny skin that absorbs more smoke) before smoking it. Either hot or cold smoke. If you’re hot smoking your bacon bring it up to 65C internal temperature then allow to cool. Once you've tried your own home-made smoked bacon, you will never go back to store-bought again!

12.) Do you sell ham, bacon and salami kits?

We are currently working on producing some great starter kits which will make an ideal gift for someone you know who would be interested in making their own ham, bacon or salami. In the meantime though we have ready-made cures and brines which are easy to use, also an American style cooked salami kit from Hi Mountain which is delicious and easy to use.

13.) What is PDV salt?

PDV is a high purity, fine cubic-crystal salt, especially manufactured to remove all the residual chemicals and impurities found in salt. A vital requirement in cheese production and the secret ingredient in many a traditional curing recipe, Misty Gully PDV is unsurpassed in purity, quality and performance.

Available in 1kg Retail Packaging.

Smoking

14.) What type of wood should I use to smoke with?

 

There are so many different types of wood flavours to smoke with, and each of them have distinctive tastes and aromas. As such some flavours do go better with some types of woods. Click here our flavour guide for the woods we currently sell. We’re constantly looking to source more wood flavours and promote local varieties as well.

 

Please note some of our woods such as Maple, Bourbon Oak and Hickory are imported from the US as they’re not available from local suppliers.

15.) Should I be using sawdust, pellets, chips, chunks or logs?

It all depends on the type of smoker you’re using. Traditional fish smokers and the Camerons Stovetop smoker work best with sawdust and pellets. Charcoal smokers use chips, chunks and in some cases logs. The Masterbuilt Electric smoker runs of any type of sawdust, pellet or woodchips.

16.) What is cold smoking?

Cold smoking is when you smoke food while ideally maintaining a temperature of 20C or less. You can cold smoke many types of food such as salmon, cheese and salami and other small goods. Cold smoking food won’t cook the food, but will dry it out and allow the smoke flavour to permeate completely through the food. Many people prefer to cold smoke bacon and ham for the fact that they will get a much smokier product throughout.

Smoked and Cured has many different types of cold smoking devices available, check them out here.

17.) What is hot smoking?

Hot smoking is smoking food at a temperature (generally above 80C) whereby you are both cooking and smoking at the same time. There are heaps of different hot smokers available today – gas, charcoal, pellet and electric powered and they come in all shapes and sizes. We recommend the use of a Masterbuilt Electric Smoker for hot smoking, it definitely has many advantages over the competition and is the number one Smoker in America for a reason.

18.) Can I smoke in a standard gas BBQ?

Yes, but the end product will likely not be as smokey compared to if you used a Masterbuilt Smoker or any charcoal smoker for that matter. To smoke in a standard gas BBQ, you can use woodchips or pellets in a BBQ Smoker Box.

19.) Can I smoke indoors in my kitchen?

Yes, but only with a Camerons Stovetop Smoker and a decent rangehood. We also have the brilliant one time use Savu bags, which allow you to smoke on your stovetop without any smoke being released at all. These bags make great gifts for anybody who appreciates smoked food but doesn’t have a smoker.

Jerky

20.) What equipment do I need to make Jerky?

Making Jerky is fun and easy, plus you get to eat the results and it turns out being a lot cheaper and tastier than the store bought versions. You can make Jerky in either an Oven, Smoker or Dehydrator, the finished product is definitely different depending on which equipment you used. We recommend 1 hr in the smoker and finishing it off in the dehydrator.

All you need is meat and cure. The world famous Hi Mountain Jerky Kits contain everything you need to get started with nothing but an oven....!

21.) What is the best cut of meat to use for making Jerky?

The leaner the better! Venison is perfect for Jerky, top side beef is a close second. Ideally cut your meat with the grain and 5mm thick.

22.) Do I need to cure Jerky?

We recommend curing Jerky, it protects you from certain bugs like listeria, but it also give you a saltier flavour throughout the meat. Cure #1 2% is what you want to use.

Sausage and Salami making

23.) What equipment do I need to make sausages and salami?

If you want to mince your own meat, you’ll need a mincer. A mincer can also come with basic sausage stuffing attachments which is good for fresh sausages but not great for Salami making as it smears the fat into the mince and heats it up too much.

A sausage stuffer can be used to fill sausages much easier and quicker and is essential to salami making as it keeps your mix cold and doesn’t smear the fat.

We have a selection of mincers and sausages stuffers which you can find here.

24.) What are the main differences between collagen and natural casings?

Collagen casings are easy to use and don’t have a certain smell to them. However they don’t have as much give as a natural casing and are more prone to popping when cooking.

Natural casings are a bit hard to use as they require soaking and cleaning with water, and they have a certain smell which can be off putting for some people. We recommend the use of natural casings over collagen casings if you don’t mind the extra work or the slight smell.

25.) Do have any handy tips for making salami?

Keeping your mix as cold as possible is essential. Stick the meat in the freezer for a couple of hours before processing. Use a manual meat mixer to be able to mix everything easily without your hands going numb.

Mix your meat until it becomes tacky, but not too much that the fat will begin to melt. This will ensure your salami bonds together well.

Be sure to remove all air pockets out of your salami - using a good sausage stuffer can help. You can also use a salami pricker to remove air pockets at the surface. If air pockets aren’t attended too then your salami may go off from the inside.

Hang your salamis in the right conditions. Relative humidity must be higher than 60%, and temperatures ideally between 12 and 16C. Not too much air flow as that may cause case hardening as well as the air being too dry.

Control foreign moulds by wiping down with a 1:1 vinegar water solution. Alternatively introduce good moulds like Bactoferm MOLD-600.

Weigh your salamis once per week until you achieve your desired dryness, usually ~35% weight reduction, but this can vary due to personal tastes and recipes.

26.) Do I have to use curing salt #2 when making salami?

We recommend the use of curing salt #2. Professional manufacturers are required to it, the main reason is to prevent botulism poisoning but it also enhances the colour of your salamis (pinkiness). Of course you can still make salami without cure #2, but you do so at your own risk.

27.) Do I have to use a starter culture when making salami?

Again, you don’t have to, however, we recommend using a starter culture to ensure fermentation is successful and the salamis taste great!. We have a selection of Bactoferm starter cultures which you can find out more about here.

28.) Do you sell sausage and salami seasonings and kits?

We have a large range of fresh sausage, semi dried and salami seasonings available here . Our ingredients are either imported from the US or Germany and are much tastier than your usual butcher sausage meals. Watch this space, as we plan to create some beginner and intermediate sausage and salami starter kits soon.

Misty Gully Banquet Bags

29.) What are Banquet Bags and how do they work?

Misty Gully Banquet Bags are a special product manufactured in Denmark and distributed in Australia under the name of Banquet Bags by Misty Gully. They are the exact same product as uAMI dry bags which are available in the US.

There are two types of Banquet Bags; dry aged steak bags, which can be used to dry age beef in a standard refrigerator and charcuterie bags, which can be used to dry age whole muscles (particularly pork, for e.g Coppa, Prosciutto, Pancetta etc.) Also note, the charcuterie bags are thin enough that smoke can pass through.

The Banquet Bags are designed to be vacuumed down onto the meat’s surface and they are designed to work in standard refrigerator conditions. The Banquet Bags form a bond with the meat over a few days in the fridge and act essentially like a membrane which allow moisture out and oxygen to interact with the meat as if you were actually dry curing it in high humidity, low temperature conditions. Please note there are a lot of videos on youtube if you search under uAMI bags.

30.) How do I use Banquet Bag Salami Casings?

The Banquet Bag salami casings are 50mm diameter when filled and are very easy to use. You don’t need to vacuum seal the banquet bag casings, just tie off one end, fill and tie off the other end. Then you just need to hand the final products in a standard refrigerator as these bags are designed to work at low humidity and low temperatures.

Banquet Bags are a safe alternative to collagen or natural casings, and don'tt attract mould. It allows you to make salami all year round in a normal fridge at home... brilliant!

31.) What equipment do I need to use Banquet Bags?

For the banquet bag salami casings, only a sausage stuffer is required. For the bags themselves, a vacuum sealer is required, either a chamber or domestic channel vacuum sealer can be used. We recommend the use of a Sunbeam Vac 780.

32.) Do I need to use a vacuum channel helper if I have a channel vacuum sealer?

Yes, it’s essential to use a vacuum channel helper if you are using a standard channel vacuum sealer. Otherwise, you won’t be able to pull a successful vacuum and the Banquet Bags won’t be able to work. The vacuum channel helper comes with a large sheet of vacuum helper, that you can cut and reuse if you want. It will last for approximately 20 bags.

33.) Do you have any starter kits available?

Not at the moment, but please watch this space as we are will be creating starter kits and relaunching the Banquet Bags brand very soon!

34.) Do you have any other handy tips or information on how to use Banquet Bags?

Don’t pat down your meat before putting it in the bag, the more moist/blood there is the easier the bond between the bag and meat will form.

When sealing the Banquet Bags using a domestic channel vac sealer you may have to seal it more than once, sometimes 3x in the same spot, and wait 30s before lifting the seaker up. This is too ensure you have a good seal as the power of the heat strips can vary greatly between vac sealers.

The vacuum doesn’t have to be as tight as a standard vacuum bags, don’t worry if it appears lose after a few days because the meat and bag will form a bond soon. In fact, as long as 70% of the surface of the meat is touching the bag, the bag will form the bond successfully and work as per normal.

Further Reading: How to use them & How to get the perfect

Youtube currently has a lot of helpful information regarding the uAMI bags, which are the same thing. However we plan to create our own content very soon, so please stay tuned. Feel free to email us at info@smokedandcured.com.au if you have any specific questions regarding the use of the bags, otherwise, feel free to call our friendly team on 03 8592 8307.

Liquid Smoke

35.) Please click here for our full Misty Gully Liquid Smoke FAQ.