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  1. bluebombersfan

    Umai Salami and Spanish Chorizo

    Great idea for freezing the fat! I have never had a problem with getting some fresh from the butcher. Not sure why the shortage this time around! Yes, I hung in an unplugged mini fridge for three days to ferment and then move on to my fridge.
  2. bluebombersfan

    Umai Pepperoni Time *FINISHED*

    Thanks!!
  3. bluebombersfan

    Umai Pepperoni Time *FINISHED*

    Thanks, I like hot pepperoni!!
  4. bluebombersfan

    Fermenting Agent Info

    Great info! Thanks for posting!
  5. bluebombersfan

    Umai Pepperoni Time *FINISHED*

    Tastes great! I would increase the heat a bit next time!
  6. bluebombersfan

    Umai Pepperoni Time *FINISHED*

    Thanks!
  7. bluebombersfan

    Umai Pepperoni Time *FINISHED*

    Thank you! Not a chance! Going to have to keep up a supply!
  8. bluebombersfan

    Umai Salami and Spanish Chorizo

    I agree! Always great people willing to help!
  9. bluebombersfan

    Umai Salami and Spanish Chorizo

    Thank you!!
  10. bluebombersfan

    Umai Salami and Spanish Chorizo

    Thanks! I will post all my pics after!
  11. bluebombersfan

    Umai Salami and Spanish Chorizo

    I started both of these on the weekend. I put out a call for help as the instructions from Umai did not include a recommended meat to fat ratio or an a mount of bactoferm. I did get some great advice from some folks that have made these before. I started with lean cuts of pork and beef...
  12. bluebombersfan

    Umai Pepperoni Time *FINISHED*

    My pepperoni is done! All the Chubs lost between 35%-40% These taste great! A truly authentic pepperoni taste that I have been looking. Here are a few pics! The big test will be how it tastes on Friday nights pizzas!
  13. bluebombersfan

    Stuffed Meatloaf rings

    I would love to see how it turns out for you!!!
  14. bluebombersfan

    Stuffed Meatloaf rings

    GENIUS! Can`t wait to see how this turns out!! I am going to have to make a few of these this summer for sure! My thoughts would be adding cold maybe even partially frozen mac n cheese. That way by the time its warm enough to serve the meat will be cooked.
  15. bluebombersfan

    Umai help!

    That's what I used as well 65g.
  16. bluebombersfan

    Umai help!

    I did get those recipe cards as well. Great looking recipes! Probably should have just tried those ones! Either way things are coming along well! The pepperoni from a few weeks ago is at 28% weight loss can’t wait! I love trying new recipes and tweaking them all the time. I think most of us...
  17. bluebombersfan

    Umai help!

    Quite surprised they don’t give much instructions with the seasoning. I ordered from them assuming they would provide detailed instructions. Thanks for the advice! I was thinking maybe 1/4 tsp for the chorizo and 1/2tsp for the salami. And see how those turn out.
  18. bluebombersfan

    Umai help!

    I just realized they don’t give a suggest amount of bactoferm for these seasoning kits either. :emoji_disappointed:
  19. bluebombersfan

    Umai help!

    Pepper flakes an even better idea! 1tsp for the 5lbs mix!?
  20. bluebombersfan

    Umai help!

    Thanks! I will toss a little cayenne in to bring up the heat!!
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