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  1. Dafish13

    Too smoky flavor

    You did not say how much wood or what temp you’re running but using less wood and a slightly hotter temp may help too.
  2. Dafish13

    Umai Pancetta - Should have made BACON

    Most definitely! Assuming I don’t fry it all and eat it first. It’s really good fried!
  3. Dafish13

    Umai Pancetta - Should have made BACON

    Thanks for the advice. I’m learning that there is a lot of personal preference in how much moisture loss people like. I made Spanish Chorizo recently and at 38% loss I thought it was way too dry. The Umai recipe I used called for 35-40% but I saw a post on the internet that said not more than...
  4. Dafish13

    Umai Pancetta - Should have made BACON

    So after about 2 months the first of my 2 pancettas, the flat, lost 27% of its weight. I pulled it out and sliced it in half. It looks like bacon and unfortunately tastes like raw bacon. Since it looks like bacon I fried it like bacon and wow, it tastes great. I have concluded that pancetta...
    • Dafish13
    • Thread
    • bacon pancetta pork belly umai
    • Replies: 3
    • Forum: Pork
  5. Dafish13

    Sous Vide Bone-In Ribeye

    Alright, I gave in and just ordered the Joule from Amazon on sale. You guys are a bad influence!
  6. Dafish13

    [Recommendation] Insulated Hot food / glove that are pliable - to handle food

    I have been using these for the last couple of years and they work really well. They are not as good as the ChemStop Fryer Gloves that they replace but I cannot find them anymore. The guys picking up hot food off the smoker with cloth gloves are apparently more manly than I am. To clean I...
  7. Dafish13

    Venison/Pork Kielbasa Help

    Thanks everyone for the replies. I sucked it up and smoked it last night. Will need extra coffee today. Now I know for next time. Happy Thanksgiving!
  8. Dafish13

    Collagen casing sizes

    Check out Walton’s Inc. I have order collagen and natural casings from them and been very happy.
  9. Dafish13

    Venison/Pork Kielbasa Help

    I made 25 lbs of sausage using a seasoning mix from Walton’s along with carrot fiber and their sure cure. The sausage was held overnight in the fridge before going in the smoker. My smoker will only hold about half of the sausage and I am not sure I can get the other half done tonight. How...
  10. Dafish13

    Umai Spanish Chorizo Troubleshooting

    By shelf stable I assume you mean it can sit on the pantry shelf an indefinite amount of time. That is an interesting question that I hope someone can answer. From what I have read 40% dry is good in the refrigerator for a year or more but I would not call that shelf stable.
  11. Dafish13

    Keeping pulled pork moist without drippings (no foil)

    Welcome! I'm new to the forum as well. I wrap briskets and ribs but I've never wrapped a butt. They have plenty of fat to stay juicy even at 275 which is the temp I run for butts. After I pull the meat, I typically sauce it some and let people add more if they want. I've even cut the butts...
  12. Dafish13

    Sausage Stuffer

    I have the 11# Walton's and it is made very well. I tend to buy things with a "you never know, just in case" attitude. My wife asks when are you going to need that and I say "you never know". With that said.....I will not likely make more than 25#s of sausage a year so the 11# stuffer was...
  13. Dafish13

    Venison Umai Spanish Chorizo

    Nice job on the particle definition. I just pulled my first Spanish chorizo and it turned out well. I went to a 38% weight loss and I think that was a little too much. Looking forward to seeing the after pics.
  14. Dafish13

    Beer and Boredom!

    Have you ever visited the Walton's Meatgistics website - https://meatgistics.waltonsinc.com/category/32/will-it-bbq They do videos on "Will it BBQ". They smoke all kinds of crazy stuff. BTW the butter flavor Idahoans ones are really good but I haven't smoked them.
  15. Dafish13

    What type smoker to buy

    My recollection is the Pitmaker crew won the brisket category using the safe at the Houston Rodeo BBQ cookoff a few years back. No pressure, no excuses!!!!! If you're in the area I expect and invite to the party.
  16. Dafish13

    What type smoker to buy

    As someone who went from a 42" Klose offset to a Primo XL, I prefer the Primo. I still have the 800 lb Klose but it has not been used since the Primo arrived. My stick burner requires fire checks about every 2 hrs, it leaks smoke like a sieve, and the temperature varies dramatically from one...
  17. Dafish13

    Feeding 40-60 for pulled beef??

    Assuming you're serving sandwiches, call it 4-6 oz per sandwich (midpoint of 5) times 1.5 sandwiches per person times 60 people assuming a shrinkage of 1/3 yields about 43 lbs of meat going on the smoker. I always want leftovers so I would think of 43 as the minimum. Just my 2 cents and how I...
  18. Dafish13

    Sous vide Prime Rib, it's what was for Thanksgiving

    THAT'S JUST FREAKING GREAT. ANOTHER KITCHEN APPLIANCE TO BUY AND STORE! Seriously that looks really good. I have not researched the various devices yet. What made you pick the Anova?
  19. Dafish13

    Umai Spanish Chorizo Troubleshooting

    Thanks Crazy. I’m happy with the first attempt. Now I have a better idea how to make it better. Certainly 33% would have improved it.
  20. Dafish13

    Jerky coming out too wet (pre-dehydration)

    Newbie mistake replying to an old thread. My bad.
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