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  1. isitdoneyet

    Pork Maple Breakfast Sausage Time....Home-made little sizzlers

    Thanks for sharing the recipe. I will definitely be trying this out. Will let you know how it turns out.
  2. isitdoneyet

    Pork Maple Breakfast Sausage Time....Home-made little sizzlers

    Do you care to share your recipe for the maple sausage? It looks like a very tasty breakfast. Will have to try the casing less links.
  3. isitdoneyet

    Old fashioned summer sausage.

    An update. after 3 5hr cold smoke sessions. after 1 week hanging
  4. isitdoneyet

    Boneless beef eye of round?

    Hate to hijack but since we are talking about what to do with an eye of round, could you use this mixed with pork butt to make summer sausage?
  5. isitdoneyet

    Old fashioned summer sausage.

    Made 45 pounds of "old fashioned summer sausage" yesterday. We have been making this stuff for years. 2-1 ratio of lean beef to pork, salt , pepper, cure#2. Mix salt and pepper on cubed meat and grind with medium plate. Dissolve cure in cold water and pour over ground meat, then grind second...
  6. isitdoneyet

    umai pepperoni and Saucisson Sec

    Update on the process. Its been about 3 weeks. Has lost about 10-15%. Tough waiting for this stuff.
  7. isitdoneyet

    USDA Pink butcher paper .. Amazon Prime Early access deal coming 9:09 AM

    Thanks for the notice. I have always wanted to try this stuff on a brisket. I went with the 24" wide.
  8. isitdoneyet

    umai pepperoni and Saucisson Sec

    I may have to test the short one at that loss to see how it is.
  9. isitdoneyet

    Duck prosciutto via umai bag

    Thanks all. This Umai stuff is very addicting.
  10. isitdoneyet

    umai pepperoni and Saucisson Sec

    LOL That's what I feel like for sure.
  11. isitdoneyet

    Duck prosciutto via umai bag

    Here is some completed duck prosciutto that finished up a week ago. Very good. Wife says it's to fatty for her. That much more for me.
  12. isitdoneyet

    umai pepperoni and Saucisson Sec

    Got some pepperoni and Saucisson Sec fermenting for couple of days before going into fridge to dry. Used umai recipe for both. See you in a couple of weeks. I'll probably go to 35-40% weight loss.
  13. isitdoneyet

    First try at Capicola

    Sorry for the late reply. The capicola finished drying just before Christmas. Just now getting around to post pics. It turned out very good. Cut some up and also vac sealed to equalize. Waiting for a special occasion to get more out.
  14. isitdoneyet

    Rethinking Smoked Almonds

    Made a batch of these yesterday and man are they good. Right amount of salt and smoke, with a good crunch. Thanks for the recipe Johnmeyer. Will be making these again.
  15. isitdoneyet

    Prime Rib with Stuffed Mushrooms

    You should have waited until Feb 14th. That sliced shot looks like it should have been served to your better half for Valentines day. LOL
  16. isitdoneyet

    UMAi Salami Finocchiona

    That looks great. I will steal your recipe if you don't mind. I am going to see if I can rustle up some duck breast somewhere. Would a grocery store duck breast work for this? what about some pheasant breast?
  17. isitdoneyet

    Rethinking Smoked Almonds

    Are you using raw almonds or are they roasted and salted?
  18. isitdoneyet

    Spanish chorizo

    Finally finished. Tastes great. Went to about 40%. I have it vac sealed to equalize. May have went to far. It is a little hard.
  19. isitdoneyet

    Spanish chorizo

    Might seem expensive but it makes some good product. Just put them in fridge to rest for the dry time.
  20. isitdoneyet

    Spanish chorizo

    Bought the 50mm kit. The 3-4 week drying time is a killer. Made some Soppressata earlier in the year and it turned out great.
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