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  1. Led Freddie

    The great Umai Salami reveal ~ one batch and you'll be making more.

    Honest injun, 10 degrees F. 40% weight loss and we ate a quarter of a chub yesterday. We're alive and well.
  2. Led Freddie

    The great Umai Salami reveal ~ one batch and you'll be making more.

    Sorry, i didnt add that to the recipe. i added 5g. Will correct the recipe too, thanks.
  3. Led Freddie

    The great Umai Salami reveal ~ one batch and you'll be making more.

    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.
  4. Led Freddie

    The great Umai Salami reveal ~ one batch and you'll be making more.

    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.
  5. Led Freddie

    The great Umai Salami reveal ~ one batch and you'll be making more.

    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.
  6. Led Freddie

    The great Umai Salami reveal ~ one batch and you'll be making more.

    Yes, thats correct. 4 weeks less 2 days on a shelf. The 2 days were the fermentation period.
  7. Led Freddie

    The great Umai Salami reveal ~ one batch and you'll be making more.

    I actually used an off the shelf chilli powder.
  8. Led Freddie

    The great Umai Salami reveal ~ one batch and you'll be making more.

    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...
  9. Led Freddie

    Sensual Pork Belly Burnt Ends ~ An Occasional Treat

    YEAH BABY!!!!!!!
  10. Led Freddie

    Sensual Pork Belly Burnt Ends ~ An Occasional Treat

    Watching for updates and what time to come over.
  11. Led Freddie

    Sensual Pork Belly Burnt Ends ~ An Occasional Treat

    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...
  12. Led Freddie

    Honey Garlic Meat stix ~ Pork and beef combo

    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.
  13. Led Freddie

    Honey Garlic Meat stix ~ Pork and beef combo

    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...
  14. Led Freddie

    Tasty and fast Meat Stix

    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...
  15. Led Freddie

    The first batch of Umai Salami fermenting ~ now the fear sets in

    15 days of drying in a very cold fridge (5 degrees) The one on the right is oval rather thsn round by choice. I wanted a different shape so when i packed the umai bags i left enoungh space to flatten it out.
  16. Led Freddie

    The first batch of Umai Salami fermenting ~ now the fear sets in

    So i pulled them at 48 hrs and theyve been drying lovely in the fridge since. Tomorrow im making a 2 pound batch of chorizo to hang. Ill grab an updated picture as my sakami is looking rosey red, delightfully dry and sexy. ....just 3 more weeks of waiting...
  17. Led Freddie

    Tasty and fast Meat Stix

    Making a 5 pound batch tomorrow along with 2 pounds of chorizo in umai bags. Looking forward to an alternate version of this recipe. i love that its pretty hard to really screw thing up when its this easy.
  18. Led Freddie

    Tasty and fast Meat Stix

    Its the same recipe i use for salami. Being its a beer snack, i kept it high but usually i reduce my salt in recipes by 50 %.
  19. Led Freddie

    Tasty and fast Meat Stix

    chioppine is a small pepper larger than a pepper corn. They come from arizona, northern mexico. Hot and flavorful.
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