2 hours ago, MarkBR said:

They should make artisan mozzarella-di-buffala in Thailand, enough water buffaloes.

But are there enough customers?

1 hour ago, billd766 said:

But are there enough customers?

Not sure but would be good for people who like real pizza

1 hour ago, MarkBR said:

Not sure but would be good for people who like real pizza

5 or 6 years ago I used to make sausages at home but I only got about 10 customers and only 2 of them were repeat customers.

 

Depending on where you live you need to make and sell 3 or 400 pizzas a day, every day to make a living at it, unless your customers come to you. Delivery to your customers will cost you extra, and you will need to keep a constant quality.

 

Initially, depending on your quality, you will get customers which you need. The problem is getting and keeping repeat customers, especially when people are cutting back on their spending.

 

If you spend out on a proper pizza oven and all the associated bits and pieces and your business does fail, you will probably find that all the pizza gear you bought for your business is only good for making pizza.

 

Another problem can be "concerned netizens" complaining about farangs working without a work permit, so even though the business is yours, without a work permit you may not even be allowed to even move a pizza paddle in your own business.

I have just sliced up 2.5 kg of dry cured honey and mustard bacon. I managed to get 44 slices of about 58g on average and put in 2 slices per bag.

 

I think that my Mk 1 eyeball may need recalibrating, but the good news for me is that there are no bits of fresh finger in amongst the bacon. They are rindless and my wife snaffled the skin to make Thai pork scratchings.

 

My next plan is to get some more pork and make some pork pies, and some sausages so that I can have a traditional Sunday lunch of homemade sausage and bacon plus fried eggs and fried bread.

 

Just done 4kg of bacon.

 

Got to do ham next week.

 

These look interesting, our local makro have stopped doing their cumberland sausages so we're going to have to make our own again.

 

https://www.localfoodheroes.com/cambridge-sausage/

 

A pre-WWII recipe so it's likely very good.

 

26 minutes ago, Crossy said:

Just done 4kg of bacon.

 

Got to do ham next week.

 

These look interesting, our local makro have stopped doing their cumberland sausages so we're going to have to make our own again.

 

https://www.localfoodheroes.com/cambridge-sausage/

 

A pre-war WWII recipe so it's likely very good.

 

Thank you for that recipe. I have saved it.

 

Now, where to order 32mm, about 2 or 3 metres long, sausage skins in Thailand. I live in rural Kamphaeng Phet and the nearest Makro is about 65 km away, so I really need them delivered.

 

Sausages and bacon I can do, but there is only me that will eat ham, so a hind leg of pork, turned into ham is a bit much for 1 person.

4 minutes ago, billd766 said:

Thank you for that recipe. I have saved it.

 

Now, where to order 32mm, about 2 or 3 metres long, sausage skins in Thailand. I live in rural Kamphaeng Phet and the nearest Makro is about 65 km away, so I really need them delivered.

 

Casings both natural and collagen on Lazada. 🙂 

 

Any you don't use keep well in the freezer in a ziploc bag.

1 minute ago, Crossy said:

 

Casings both natural and collagen on Lazada. 🙂 

Thank you.

 

Are they frozen, chilled or ready to use and can I keep the skins in the fridge or the freezer?

5 minutes ago, billd766 said:

Thank you.

 

Are they frozen, chilled or ready to use and can I keep the skins in the fridge or the freezer?

 

Usually dried and vac packed, cut off what you need, soak those and bung the rest in the freezer.

 

For the collagen ones they suggest you slide them onto the funnel dry and then soak for a few minutes.

2 minutes ago, Crossy said:

 

Usually dried and vac packed, cut off what you need, soak those and bung the rest in the freezer.

 

For the collagen ones they suggest you slide them onto the funnel dry and then soak for a few minutes.

Thank you.

 

I have about 400MB of food recipes on my external hard drive.

 

I am 81 and when I die they will die with me. They are in MS Word, Excel and in Libre Office If anybody wants them, please send me a PM.

 

 

5kg of Italian sausages, ground mixed, stuffed and linked.

Being a lazy person I got ready made seasoning mix off Lazada.

https://www.lazada.co.th/shop/k7bim60u

Came out pretty well, from the testing I think I'd use a little more than the suggested 25g per kg of meat, but it's a matter of taste (and the flavour should mature as they dry in the fridge before freezing).

This was my first try with collagen casings and I'm a convert, they don't stretch and link like natural casings (so out came the twine) but they're so much easier to use and fill.

The casings I got say no need to soak, they just worked.