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Recent Droewors
I’m interested in canuck’s question too. This recipe looks interesting for sure. Nice to see Rick pushing the envelope as usual! -
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Thai Chicken Sausage
Using almonds sounds interesting. If you do let us know how that comes out. Could be just as good or better for all I can guess. -
UMAi Garlic Done 1 month and 4 days
Did another batch of dry garlic sausage, and this one aged 35 days in the UMAi bags in my basement refrigerator, after a 3 day fermentation period hanging in the oven. Here's what they looked like just before I seal wrapped them for the freezer. This is typical; mostly they are loose in their... -
First time salami using Umai
Also forgot to mention; sometimes it’s worth calling the company. I have contacted UMAI before and gotten good feedback right from the source. Same with The Sausage Maker etc. -
It's been a long time comin, but FrankenSmoker is here!
You built this?! I wish I was that skilled! Folks might enjoy a description of how you went about this. -
First time salami using Umai
Just looked at 2 racks of UMAI I have finishing. I have a tighter pattern on my racks so don’t have the wire marks you do. I would just rotate the chubs every week 180 degrees. I do that, for no reason in particular than out of habit when drying anything. Myself, I would not be concerned at all... -
Chicken Sausage
Where did you get that fantastic fish; king salmon? Ever try smoking one? tropics flounder is also unbelievable; I'd love to catch one that size! -
Sausage fat content
I used to try and keep my fat low but no more. 50/50 is my typical venison/pork mix and it turns out moist and tasty sausage every time. -
IT Tempurature struggle
After smoking my sausage I often finish in the oven, which provides consistent heat. I put a probe in each rack however since their position in the oven will finish the bottom rack faster than the upper. Can’t tell any difference from finishing in the smokehouse. Some sausage I only want 4 or 5... -
Smoked Wild Hog Ribs on deck...pics. added
I’ve shot hogs and made bratwurst but never ribs. How are they compared to regular store bought fatty ribs? -
Chub crimping method in photos
I discussed sometime earlier how using the hog ring pliers has made tying off and hanging my sausage a lot easier. I know a lot of folks use hog rings, but thought I'd show my approach as I didn't illustrate it that well before. Here is the chub filled at the end of the tube: Here the end... -
TSPX with tap water: Big Mistake??
Responses much appreciated! Here's some additional info: I sent a question toTthe Sausage Maker and Miroslaw Stanuszek, VP, quickly responded after talking to Chr. Hansen, the TSPX maker. They said 12-15 ppm chlorine kills 50% of the culture and over 15 kills 100%. 8-12 kills 25%. Looking... -
TSPX with tap water: Big Mistake??
Well shoot, in a rush to put up a UMAI batch of ginger salami last night I mistakenly mixed my TSPX culture with tap water instead of distilled. Anybody have any insight on how big a mistake that may have been? The chubs are fermenting in the oven now about 14 hours and smell pretty good, and... -
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Confused
I always finish mine in our convection oven to avoid what you are going through. I smoke mine 4-5 hours and the IT is usually in the 130’s, then put them in the oven, which has pretty even heat, at 165 or 170, and soon I’m done. No more checking the MES at all hours. -
need help on temp vs time
I usually finish my last several degrees in my convection oven. Even steady heat doesn’t take very long to hit the IT without fat out danger. -
Hot Water Bath Poll
I always finish in the oven, set on convection bake. Ours gives very even heat but I still put a temp probe in a sausage on each rack to monitor that each gets done exactly. -
Wild Hog Fresh Sausage Gravy with Rice, Sweet Corn, and Sweet Potato Cobbler
Well, if we knew that we would have called in a distant fire and then wandered into the fire house for supper!!
