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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.
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    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...
  16. rgautheir20420

    Beef Bacon

    That looks pretty good to me! Don't do bacon without a cure. Especially since it's your first time. Do you already have cure? I know Morton's Tenderquick is usually available in grocery stores. I'm a Cure #1 user which MIGHT be available at a local butcher shop or you'd need to order it offline...
  17. rgautheir20420

    Where can I find some sheep casings?

    I get mine from a local store that makes their own sausage. I just called and asked them about it and they said they'd sell them too. Might be worth a try. Sheep casings are always more expensive than hog casings...no getting around that.
  18. rgautheir20420

    Beef Bacon

    It's definitely a fattier cut of beef. It's often used for making 80/20 or so ground burger. I'd say a thickness of 1.5 - 2 inches would make for a nice final product!
  19. rgautheir20420

    Beef Bacon

    DON'T GIVE UP!!!! I've cured and smoked a beef chuckie before. I didn't use a spice blend like I would for bacon, but I can say it was VERY good! I say go for it. I bet a chuckie that's cured and warm smoked then sliced and fried would be awesome. Here a few shots of what I did. Just cure...
  20. rgautheir20420

    Beef Bacon

    I haven't the slightest clue :) I don't think a flat would work though due to lack in interior soft fat like a pork belly has. You'd be making a MUCH meatier type of bacon...not really a bad thing though. It definitely wouldn't fry up like your usual bacon though. Nothing ventured...nothing...
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