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Recent content by Led Freddie
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I was concerned at 72 and emailed umai. 70 to 78 isnt a concern, keeping a water basin to keep the humility present is a must. It also reduces the bloom time from approx 72 hours to 48.
Theres nothing in the fridge other than my 4 chubs snd 4 cryovaced tri tips. I dropped the temp as low as it would go. I also put in an additional thermometer to verify.
Im looking forward to it. I make a smoked chorizo using my own recipe for the spices. Rather than adding vinegar as usual. I went without to sample the natural sour flavor of the fermentation.
Umai recipe calls for the following:
Pork shoulder 1 kg
Kosher salt 28 gr
Instacure #2 2.5 gr
Dextrose 12 gr
Black Pepper 2 gr
Red Pepper flakes 1 gr
Whole pepper corns 1 gr
Chili powder 1 gr
Garlic powder 1 gr
Bactoferm 5 gr
I added an additional
ground fennel seed 2 gr
Onion powder 1 gr
I used...
I think this should come with a health warning. Sure they're decadent, sensual, tasty and a party hit but holly crap, dont tell your cardiologist. :emoji_wink:
Pork belly burnt ends are a simple treat that should be made to share with as many people as possible and a guarantee that even the...
Youre right, that should be 22mm casings.
As for pepper, yes both course ground pepper for over all flavor and cracked black pepper for that instant bite and added texture. I have used whole peppers before but thats overkill.
There's a couple ways to go with this one; One is hot and sweet, the other is garlic and honey. Either way they come out flavorful and chewy.
Ingredients
1.5 pounds of pork butt
3.5 Beef ( I used a tri tip because it was on special)
#1 pink 1 tsp
kosher salt 10 tsp
brown sugar 4 tsp
course...
Chorizo loaded up into umai bags yesterday and fermenting.
Todays adventure is snother batch of meat stix.
This time 5 pounds of 60/beef 40/pork produced 24 , 10 inch sticks.
I added a little twist with an additional tbs of Italian seasoning, a 1/8 cup of honey and a 1/4 cup of balsamic.
Now...