Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Texture -wild game vs. all pork sausages
If there was more than a little goose fat mixed in that could be a problem. Goose fat has a very low melting point and and separates out where pork fat won’t. Couple times I initially tried making sausage sticks that had goose or duck fat i had to throw it away. -
Christmas Gifts
Very professional presentation! How something is wrapped and labeled suggests the amount of care associated with what’s inside. -
UMAi Landjaeger
Nice looking color; how do the results so far compare to the tspx as far as you can tell. -
UMAi Landjaeger
Hadn’t thought of lanjager in the 32mm casings. That creates some options; looking forward to the outcome. -
Dried Pellets 100% Reliable
I should have mentioned that I also microwave pellets, although if I’m predrying meat in the oven it’s no extra step to put the pellets in there at the same time. -
Dried Pellets 100% Reliable
Most of the time, but not all, I pour the pellets into the AMNPS and x hours later I'm done. Never think about the smoke. Didn't happen last week though; left home after starting the smoker and came back two hours later to find no smoke. The pellets had burned some but then puffed up like... -
Umai Spanish Chorizo Troubleshooting
My Umai at 40% seems just right; a little chewy and not real hard. The start weight I use is the weight after the fermentation period and as they go into the fridge. Wouldn’t be surprised if these is a fair amount of variation between scales. -
32mm UMAi? Here goes!
Did a ginger salami and added a lot of black pepper. -
32mm UMAi? Here goes!
Okay; these 32mm sticks were in the fridge for a full three weeks and hit 38-41% drying. So, these 32mm casings dried about two weeks faster that the 50mm UMAi bags I have used. The texture and flavor does not seem impacted at all by using the smaller casings. One goal of the smaller bags was... -
Smoked Goose Approach
I really like the flexibility that canning offers. You want chopped smoked goose in a salad or stew and it takes seconds to add it; no long drawn out thawing period, and no chance of freezer burn either. A tough kind of meat, like goose legs, really works well. I’ve wondered about wild turkey... -
Goose or duck sticks
Nope; won’t work. I tried it a couple times, and the problem is the low melt point of duck and goose fat. The fat melts out of the sticks at low temperatures and causes a mess as well as leaves a crumbly stick that in both cases I threw away the entire batch. Not sure what the solution is given... -
Smoked Goose Approach
Don’t know that I’d add anything. But you could try a jar with bbq or any other ideas for future reference. Keep an eye out for bbs; I always carefully examine every piece in as much detail as possible to pick them out. -
Umai ginger salami
I love that recipe and have a batch of 32mm in the fridge drying. Found your recipe mods interesting. Have you tried those changes before? -
Smoked Goose Approach
Shoot forgot; I usually brine overnight. Probably do less without the skin. Like 8 hours perhaps. I don’t debone. Just pack the legs in the jars after smoking. I grilled them some after smoking when they had a real fatty skin to cook off some of the fat but without the skin don’t think I’d bother. -
-
Smoked Goose Approach
Few folks pick geese, or ducks for that matter. Here’s what a perfectly picked bird looks like. When this comes off the smoker it is a sight to behold, and an outstanding meal. -
Smoked Goose Approach
I smoke the legs for 4-5 hours; a good hickory smoke in my MES 30. I have the smoker up to 170 by the time I quit. I don’t measure the internal temp because I’m canning anyway. I’ve never done skinned legs but they should still turn out fine. Off the smoker I put them in wide mouth pint jars... -
First Timer: Snack Sticks
I rotate my racks in the smoker to get even smoke but never finish snack sticks in the smoker; takes way too long and heat is uneven, and it’s just plain inconvenient. If I want 5 hours of smoke I’ll smoke up to that point and the sticks may be 135 degrees or so. Out they come and go into the... -
32mm UMAi? Here goes!
Saw SmokinAl's earlier pepperoni post on using 32mm UMAi; I have always used 50mm for my dried sausages, and with very good results. But noting the sale price on Sausage Maker and wanting to try a smaller size to fit a cracker perfectly, and maybe cut the drying time down some as well, decided... -
UMAi PEPPERONI, MY FIRST TRY!!
I’ve used the 50mm casings and your post will have me trying the 32mm. Your fast dry time with the smaller casings surprised me. For some applications that should be a nice option.
