ISSUE 31 JUNE 2015 - JULY 2015 NEWSLETTER

Call us today on 1800 657 166 Visit on the web at www.butcherathome.com.au 1

Dear Valued Customer,Welcome to the winter edition of the Butcher at Home

Newsletter.

With the air cooling, the fireplaces are now fully

stocked and burning, the slippers are on and blankets

are strewn across the lounge as we seek warmth and

comfort from the cold air outside. It is the time of year

that a warm plate or bowl with a hearty meal inside is

eagerly sought, as the heat radiates through the dish

to warm those ice-cold hands. Then as we take our

first mouthful, the warmth cascades down our throat

and warms our bellies, as we quickly bury our fork

back into our meal so as to not give the warmth the

chance to burn out before our next delicious mouthful

hits the spot.

It is this time of year we love at Butcher at Home.

Although we all love a good summer barbecue, winter

is the time when the comfort level in the kitchen is at an

all time high. The heat from the cooking device provides

welcoming warmth as opposed to the summer sauna.

It is also the time of year where people really embrace

low and slow cooking. Out come the slow cookers, the

smokehouses and the brining supplies. Is that a burning

fireplace I smell in the air, or the hickory wood chip from

the smoker’s firing up? This is a great time of year to get in the kitchen and enjoy

cooking, and to celebrate this we have provided a range of

specials for June and July dedicated to doing just this.

The Team at BUTCHER AT HOME

SAUCESDRESSINGSMUSTARDS

PICKLESCHUTNEYSRELISHES

Beerenberg Farm is an Australian producer of jams, condiments, sauces and dressings, located in Hahndorf in the Adelaide Hills of South Australia. The company premises are a tourist attraction on the state’s food-and-wine trail.

It all started when the Paech Family first crafted a surplus of strawberries into a rich jam via Grandma’s pan. Six generations later, the family business continues to grow, as does their homemade love they add to each and every jar and bottle. Using their own fresh produce to create their range of jams, sauces, chutney’s and more, the Paech Family pride themselves on delivering a product that has to be the best-tasting product in its class. Otherwise they won’t place their name and, therefore, reputation on it.

INTRODUCTORY OFFER

15% OFFGST FREE

JERKY SEASONING & CURE CHARCUTERIE BOOK VICTORINOX CARVING SET

$99.95 $23.95

INCLUDES GST

$49.95 $10.95

INCLUDES GST

15% OFFGST FREE

CODE: L06003 CODE: H10208CODE: I01801 - I01809

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Jerky is a healthy snack for children and adults alike, a great source of iron - and knowing that you have made it yourself makes it taste so much better!

• Several Flavours to choose from.

• Variety Packs also available!

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide, spreading the revival of this ancient culinary craft.

• 3 Piece• Display Box• Nylon Handle

79 BY MICHAEL RUHLMAN & BRIAN POLCYNIdeal for carving those hearty winter roasts!

CODE: I02301 - I02397

Call us today on 1800 657 166 Visit on the web at www.butcherathome.com.au2

ELECTRIC SMOKEHOUSE - NEW MODEL

CODE: SM40002

Method 1. Mix all the rub ingredients in a small bowl, then rub all over the brisket. You

can prepare this the morning of and let the brisket sit in the fridge until

ready to cook.2. Preheat the oven to 180oC.3. Heat canola oil in a large wide skillet. (large cast iron skillets work great for

this) Brown the brisket fat side down for 5 minutes, flip and repeat on the

other side. Transfer to a deep roasting pan and set aside.

4. To the same skillet add onions, carrot and celery. Saute until the vegetables

begin to soften oven medium heat. Stir in garlic and thyme.

5. Pour in bourbon and beer. Add canned tomatoes, balsamic, tamari and

stock. Bring to a simmer, check for salt adding more to taste. (This is

your opportunity to season the stock well). Stir in brown sugar.

6. Pour the mixture over the brisket, cover and braise for 4½ hours.

7. Remove the brisket from the liquid and set on a cutting board to rest.

Transfer the cooking liquid to a pot and simmer to reduce by half, about

15 minutes.8. Serve sliced brisket with mashed potatoes and sauce.

BOURBON BRAISED BRISKETInspired by a recipe from Bon Appetit - Recipe from olivesandgarlic.comIngredientsRub: • 1½ tbsp kosher salt• 1 tsp black pepper• ½ tbsp Hungarian paprika• 1 tsp garlic powder• ⅛ tsp ground cinnamon

• 2.25kg brisket with fat cap about ⅓’• 1 medium onion, chopped• 3 garlic cloves, minced• 2 celery stalks, chopped• 1 large carrot, chopped• 1 tsp thyme• 400g can chopped tomatoes• 4 cups organic chicken stock• ¾ cup bourbon • 350ml of Guinness• ¼ cup tamari (or soy sauce)• 1 tbsp balsamic vinegar• 1½ tbsp light brown sugar• salt and pepper

$550.00 $66.00

INCLUDES GST

MINCER HOLEPLATES

STUFFING MIXES CLING WRAP & FOIL

20% OFFINCLUDES GST

CODE: I01950 - I01956A CODE: P08201,P08202 & P08251CODE: M26003 - M26913

60

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• Electric powered smoker enabling even and continuous cooking temperatures

• Great for low temperature smoking

• Pre-programmable temperatures and cooking times with an auto shut-off

• Large cooking area with one small and four large chrome plated shelves

• Heavy duty rack for hanging meats, sausages and fish

• Side access wood chip chute, so you don’t have to open the door during the smoking process

• Two rear wheels and adjustable front legs for greater portability and stability

• Water pan and drip tray included

• Protective PVC cover included

Available in a range of sizes including:

• 3mm C/S• 4.5mm C/S• 6mm C/S

• 8mm C/S• 10mm C/S• 12mm C/S

Stuffing Mixes are a favourite - whether for a special occasion or just the weekly roast and whole chicken. Our range of Stuffing Mixes caters for all. Flavours include:

• Apricot & Macadamia • Cranberry, Apple & Pistachio • Granny’s Mix • Mango & Hazelnut

Cling Wrap available in: • 45cm x 160m Rolls• 33cm x 600m Rolls

Foil available in:• 44cm x 150m Rolls

MEAT GLAZES WOOD CHIP - 450G

$11.95 $2.35

INCLUDES GST

CODE: I01001 - I01023A CODE: SM40201 - SM40203

22We supply a large range of Glazes suitable for all meats to enhance or add to the flavour. With over 20 flavours including:

• BBQ Plum • Peri Peri• Herb, Garlic & Chilli• Yellow Box Honey &

Rosemary

Available in:• Hickory• Apple• Mesquite

Become a BBQ Pitmaster and learn the art of Low & Slow!

15% OFFINCLUDES GST

15% OFFGST FREE

15% OFFGST FREE

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#5 & #8 Mincer Holeplates

• 3mm C/S• 4.5mm C/S• 6mm C/S• 8mm C/S

• 10mm C/S• 12mm C/S• 14mm C/S• 16mm C/S

• 3mm C/S• 4.5mm C/S• 6mm C/S• 8mm C/S• 10mm C/S

• 12mm C/S• 14mm C/S• 16mm C/S• 18mm C/S• 20mm C/S

• 3mm C/S• 4mm C/S• 5mm C/S

• 6mm C/S• 10mm C/S• 13mm C/S

#10 / #12 & #22 Mincer Holeplates

#32 Mincer Holeplates

#42 / 52 Mincer Holeplates

Call us today on 1800 657 166 Visit on the web at www.butcherathome.com.au 3

Meatloaf with Cranberry GlazeRECIPE BY SOPHIE HANSEN

(for Beerenberg Farms)

Ingredients

MethodSo easy, homely and delicious - this meatloaf is just as good cold the

next day as it is hot from the oven.

Preheat oven to 180C and line a loaf tin with baking paper. In a small

saucepan on the stove combine the Beerenberg Cranberry Sauce,

apple cider, sugars and paprika over medium heat. Bring to a boil then

reduce heat to keep at a light bubble and allow flavours to simmer

together for about 25 minutes until glaze thickens slightly.

In a large bowl combine the sausage meat, beef, egg, Beerenberg

Worcestershire Sauce, bread crumbs, shallots, leek and rosemary.

Press the meat into the prepared tin, pour 2/3 of the hot cranberry

mixture over the meat, and cover with a layer of baking paper then

foil.

Place meatloaf in the preheated oven and cook for 45 minutes, add

the remaining cranberry sauce during the last 10 minutes of cooking.

Remove from oven and let rest for 10 minutes before serving.

• 2 large Italian sausages

(with fennel seeds if you

can find them!)

• 600g ground beef

• 1 egg, beaten

• 3 tbsp Beerenberg

Worcestershire Sauce

• 1 cup sourdough

breadcrumbs

• 1 leek, trimmed and diced

• 1 tbsp finely chopped

rosemary

FOR THE GLAZE:

• 1 1/4 cup Beerenberg

Cranberry Sauce

• 1 cup apple cider

• 2 tbsp brown sugar

• 1 tbsp smoked paprika

BONEGUARD - 2M

TUB SKATE TROLLEY

TRE SPADE SAUSAGE FILLER - 10L

BALL BUTCHERS TWINE - 400M

CODE: G05222 CODE: M29731

CODE: P08001 CODE: G04305

• Suits 67L & 84L Poly Brine Tubs

• Can be used for tubs with a base diameter under 390mm

BUY 5 GET 1 FREE!• Suitable for tying rolled

roasts - pork, beef and lamb roasts and general purpose

• Cylinder S/S & continuously welded• Watertight, no leakage and easy to clean• Air release valve in the cylinder piston• Forged & hardened steel gears • 2 Speed for quick filling and release• Nozzles in 10, 20, 30 & 40mm• Weight 20kg• Dimensions 73 x 24 x 22cm• 12 Month Manufacturers Warranty

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MAXIMISE SHELF LIFE FOR BONE-IN CUTS OF MEAT! Boneguard is a sterile synthetic product that is effective, easy to use, convenient and economical. It has high puncture resistance and great clarity when your products are vacuum packed.

$15.95 $7.15

INCLUDES GST

POLY BRINE TUBS

BRINING SALT

10% OFFINCLUDES GST

10% OFFINCLUDES GST

CODE: I01601 - I01603

CODE: B03101 - B03102

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Perfect for use when preparing your brine solution when curing meat. Available in 5, 10 & 25kg Bags

Available in 2 sizes:• 54 x 50cm (67L)• 54 x 61cm (84L)

Lid sold separately

$120.00 $12.00

INCLUDES GST

$4.95 $1.95

INCLUDES GST

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$695.00 $141.00

INCLUDES GST

10L too big? Other sizes available!

MINCERS& MINCING....Handy tips!1. How do I know what size my mincer is?Measure the diameter of your Mincer Hole plate.

#5 .................... 53mm#8 .................... 62mm#10/12 ............. 69mm#22 .................. 82mm#32 ................ 100mm

2. Why does my meat grind mushy? THERE ARE SEVERAL REASONS WHY YOU MAY BE HAVING THIS ISSUE:

1. The meat is too warm – instead of cutting the meat the mincer is ripping the meat.

Before you start to mince, put the meat into the freezer to chill – DO NOT FREEZE – only take out as much meat as you can grind at one time. Always keep the meat as chilled as possible.

2. The knife is on backwards. Make sure the flat part of the knife is up against the mincer plate.

3. The knife & plate are ‘Mix-matched’.

ALWAYS use the same plate & knife as a matched set. If one has gradually worn away from perfect level – the other will have worn with it. If a knife is used with a number of different plates, the knife will start to wear out at different levels causing large gaps between the knife & the plate, once again ripping the meat rather than cutting the meat.

PO BOX 4047, BUNDABERG QLD 4670T: 07 4132 7300 F: 07 4154 2933 E: sales@butcherathome.com.auPRICES INCLUDE GST AND ARE VALID UNTIL 31ST JULY 2015

Visit on the web at www.butcherathome.com.au

13KG WATER POWERED UPRIGHT SAUSAGE FILLER

BASIC BUTCHERY OF BEEF, LAMB & GOAT - DVD

CODE: L06107

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A step by Step guide to breaking down the whole carcase.

SKINNING KNIVES

15% OFFINCLUDES GST

ALL SKINNING KNIVES ARE 15% OFF. BRANDS INCLUDE VICTORINOX, DEXTER, EICKER, F.DICK & SHARP.

POULTRY BONING CONE ASSEMBLY - CLAMP MOUNT

CODE: H13151

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• Polyethylene Cone • Other parts stainless steel • Minor work height

adjustment • Built in clamp for work

bench 22 - 75mm thick

ROAST TYER

CODE: G04451

24

• 108mm Diameter x 46cm Long

• Economical Answer to rolling and tying your roast by hand - fits all netting sizes

FREEZER LABELS - PRINTED 50 X 20MM BLUE ON WHITE

CODE: P07902##

• 100 Pack

CHARCOAL MINI SPIT

CODE: M41201

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• Great for 2 to 3 Chooks, leg of lamb, pork, fillet of beef• Chrome plated rotisserie shaft and meat prongs

• Battery Rotisserie motor rated to 8kgs• Heavy Duty charcoal grate

• Porcelain enamel coated• Counter Weight included

• Portable Design• BBQ grill included

• Weight 9.5kg

$125.00 $62.00

INCLUDES GST

SALE PRICE$8.00

$2.50INCLUDES GST

18

$39.95 $11.55

INCLUDES GST

$99.00 $36.50

INCLUDES GST

PACKAGE DEAL$175.00

$29.80INCLUDES GST

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• Packs Down For Easy Storage

• Height Is Matched For Ease Of Use With Standard Height Benches

• Single Person Operation

• Dual Controls For Regulating The Fill Rate Of The Sausages

• Manufactured With Food Grade Components

• Aluminium Body And Lid

• Stainless Steel Water Fittings, Pipes And Butterfly Valve

• Operates From Any Domestic Water Supply From As Low As 35Psi To A Maximum Of 75Psi.

• Camlock Lid And Collar Are Used For Quick Removal Of Lid And Reload Of Meat.

• 3 Year Manufacturers Warranty (excluding seals)

• 2 Stainless Steel Sausage Nozzles Included (Additional Nozzles Available)

• Made In Australia

THE IDEAL SAUSAGE MAKING COMPANION FOR BUTCHERS AND HOME BUTCHERS ALIKE!The all new 13kg Aquadraulic Stuffer is the ultimate sausage filling tool for those wanting to make small to medium sized batches of sausages.

Made in Australia, with high quality food grade componentry this filler has been built to last.

Featuring dual controls, keeping the fill rate of your sausages under control is made easy. Simply adjust the water pressure with your foot, or the fill rate of the sausages with your hand to manipulate the fill settings to your desired speed.

Featuring a camlock lid and removable legs, each component can be easily removed which is great for storage and even better for cleaning.

Still not convinced? Check out the list of features below.

INTRODUCTORY OFFER

$1,400.00INCLUDES GST

CODE: NEW-BBSAUSAGEFILLER