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  1. G

    Finally broke down and ordered some umai bags...

    Inda-There are some videos on youtube of a guy making a dry cured salami with umai casings that I thought was interesting no cure cabt. used, he used frig. Looked good,check, might be something else on there for Coppa
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    Boudin Time!!! Step by step...and pics.- recipe added

    Thanx Inda, I will look
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    First time salami using Umai

    Try hanging the salami,marks are from being on racks.Hang until you have lost 30% from green weight, Hope you weighed the green weight.
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    Pops brine

    Looked all over can't find Pops brine.
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    So I've managed to find pork belly locally...

    I keep my knives sharp bc I make a lot of sausage and skin pork bellies and debone Pork shoulder. I bought a few good knives from Solingen Germany and they hold just as good an edge 15 yrs. later. Good knives are tools you will use.
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    Anyone hear of this sausage?

    Fennel and sage are two spices not really found in German sausages
  7. G

    Anyone hear of this sausage?

    always order whole soices when possible and grind just b4 using and vac seal any remaining spice to retain freshness.
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    Spices

    I too use a lot of spices for sausage making I have bought frequently from different sources, I found that the potentcy of spices rapidly decreases with time and conditions, I buy whole spices and grind as needed and vac seal anything not being used spices will be fresher longer.
  9. G

    What is the science of smoked meat I mean after X amount of hours the smoke no longer matters.

    I agree Inda, that is why I'ii do 3 seasoning burns in a new smoker b4 using any meat, Just look at the changes in the color of the interior of the smoker cooking chamber after each burn in..Some like to spritz the cc with veg. oil b4 a seasoning burn,I don't, I would rather repeat process till...
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    Back Bacon question

    thnx for clearing that up, since I have not read POPS brine ,I am not knowing what his methods are, so by his asking about curing times after injection I thought he was reaching out for answers.Bear I don't want this to get mushy,I am your #1 fan bc of all the info you give to the forum...
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    Back Bacon question

    Bear, if he is using POPs brine and method than I dont understand why he was asking about cure times, didnt mean to chalenge Pop on this, I t just sounded like he was looking for info on cure times. I wont say anything next time
  12. G

    Firebox on inside of smokehouse?

  13. G

    Digital thermometer in the smoker/grill

    Maverick 723 , dual probe, temp probe for smoker clips onto your cooking grate just do a search for dual probe thermometers
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    How long do u let bacon rest after smoking to slice?

    You need to skin the pork belly and get belly cold as possible b4 slicing
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    Back Bacon question

    I would check w/Bear carver if pops doesn't give you the info thickness of product plays into equation as far as days in brine possible injection needed bc of thickness. go to Bears bacon post. I think he might use 1 day per 1/2 in. plus 2 days for safety using TQ. I just checked Bear has a post...
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    Boudin Time!!! Step by step...and pics.- recipe added

    Inda- after checking my sausage books I found a recipe for Andouille, not sure of its authenticity but it should be Ok. Thnx again. Gwanger
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    BUTCHER PAPER VS. FOIL VS. NOTHING

    have at it and report back and enlighten us all
  18. G

    Boudin Time!!! Step by step...and pics.- recipe added

    Thank you
  19. G

    Shrimpy ABT's

    Disco,I was looking to make some horseradish with a little more potency,I got it, I peeled the root of any skin layer and then grated it with grater blade in fp ,this is where it gets dangerous, when you take lid off of fp, stand back or your eyes will water and your sinuses will pour, add...
  20. G

    Cheeseteaks & Webers (Bad Weather Supper)

    looks really good to me If looking for a quick no hassle dinner, will try
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