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HB money.JPG
- oberst
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- Album: Honey BBQ Stix Outstanding!
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HB saus1.jpg
- oberst
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- Album: Honey BBQ Stix Outstanding!
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HB ove.jpeg
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- Album: Honey BBQ Stix Outstanding!
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HB ov outside.JPG
- oberst
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- Album: Honey BBQ Stix Outstanding!
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HB room.jpg
- oberst
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- Album: Honey BBQ Stix Outstanding!
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First Time UMAi on the way, looking good I think
Two weeks in and down 25% already. Definitely firming up! One question though is while some chubs are tight to their casings others are pulled away. Guess it doesn't make any difference but I'm not sure why that would be. Here's what I'm talking about: They were stuffed at the same time and... -
update saus.jpg
- oberst
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- Album: First Time UMAi on the way, looking good I think
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First Time UMAi on the way, looking good I think
Been 7 days now and they have shrunk 15% so far. Definitely firming up. -
First Time UMAi on the way, looking good I think
- oberst
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First Time UMAi on the way, looking good I think
Decided to go with UMAi's Salame Finocchiona recipe since I had everything on hand. I know this UMAi technology works, because Rick Nepas gave me some UMAi sausage he made when I visited in Florida, and it was a knockout. Now, can I duplicate that? Here are the chubs before going into the... -
Boudin Time!
I'm watching; always get boudin when in Louisiana. That crawfish boudin can be really good! Looking forward to how you do yours. -
Garlic sausage - with pics
The mix of fat in the money shot looks right on. -
frog legs
One thing I was surprised to discover is that the front legs are exceptionally tender and flavorful. I cut the legs and sternum out with a scissors and we call them frog fronts. Try frying them in some garlic butter, and those who haven't bothered with them in the past will almost certainly... -
Canada Goose Smoke Sausage
I would cut those goose cubes into slices thin enough to discover any hidden shot. I say that because I also follow the shot tracks closely, but what if the goose was also shot two years ago and those shot tracks no longer exist. I have been shocked to find a couple big steel shot in a clean... -
Any recipe for UMAi?
My UMAi order should be here tomorrow, and after trying some of Rick Nepas's sausage when visting him in Florida I'm anxious to see if I can make these dried sausages without the controls I thought I otherwise needed, like a humidity controlled drying chamber. What I'm wondering is if I can use... -
Butt fat? Fat butts?
I was surprised how I ended up with more fat over time, as I started out favoring a lean mix thinking that would be healthier. But then I figured if I was going to spend the time making sausage I should make something that was as close to excellent as I could get, and that meant more fat than I... -
Cold smoked some sausage
Your 4 hour time looks like a smart move. Too often I've though more smoke was better, and I oversmoked stuff. That Marianski Russian sausage recipe calls for days of cold smoking, but I've learned that means a thin smoke, not the billowing smoke I was using per a comment by Dave Omak. What I...
