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Recent content by rgautheir20420

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  1. rgautheir20420

    UMAI fennel salami

  2. rgautheir20420

    Newb Venison Question

    You typically want to have a 20-30% meat to fat ratio. I'll be making venison kabanosi sticks with 21mm casings tonight using straight pork fat and ground venison.
  3. rgautheir20420

    Binder Question

    I wouldn't use any sort of moisture retention ingredient in making salami. The point is to dry it out, not maintain moisture. Just my .02 cents.
  4. rgautheir20420

    Coppa (UMAI)

    Thanks atomic. This is 1 of 2 the other one is still maybe a week or two out and that's the one that was smoked. Should be a fun side by side.
  5. rgautheir20420

    Coppa (UMAI)

    Okie dokie. So one of these finally got to 30% weight loss yesterday so I pulled it. It looks great. I'll be vacuum sealing and aging it a bit in the fridge before I slice it up thin.
  6. 20150514_215355.jpg

    20150514_215355.jpg

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  7. 20150514_215342.jpg

    20150514_215342.jpg

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    • Album: Coppa (UMAI)
  8. rgautheir20420

    First time electric smoking

    1. Do you have to soak the wood chips first? If so, how long. **Never soak chips*** 2. Can I put in three slabs of brisket at the same time- one in each rack? ***Fit whatever you can fit. But depending on which MES you've got you may need not be able to fit a whole packer. In a 40 you would***...
  9. rgautheir20420

    lamb prosciutto

  10. rgautheir20420

    lamb prosciutto

    It will continue to loose weight in the fridge. You may need to vac seal it no?
  11. rgautheir20420

    MTQ VS Pink Curing Salt

    If you want to use Cure #1 instead of TQ, you'll add .25% of the total meat/fat weight in Cure #1. When it comes to salt, you're going to get a difference in preference of the final product. The range usually being 2.5-3.0 % of the total weight. I'm usually adding 2.75% to my stuff and I've been...
  12. rgautheir20420

    Beef Bacon

    That's pretty much how this hobby goes.
  13. rgautheir20420

    Balogna casings

    A suggestion would be to go somewhere local that might be making their own stuff and see about getting one off of them. Otherwise, you could make a bologna loaf instead? 
  14. rgautheir20420

    Beef Bacon

    Uuuuuhhh I'm pretty this applies.....   Just curious what's it's looking like with the cure and spices loaded on :)
  15. rgautheir20420

    Beef Bacon

    Bear, when curing beef and warm smoking (not cooking), I don't see that as dried beef. I agree that it won't taste like bacon....it's beef. But it will have a cured smoked flavor along with whatever seasonings were used in the cure and before going into the smoker. If he doesn't cook to IT when...
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