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  1. IMG_2812.JPG

    IMG_2812.JPG

    • blaise
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    • Album: Making Butcher Bologna
  2. IMG_2811.JPG

    IMG_2811.JPG

    • blaise
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    • Album: Making Butcher Bologna
  3. IMG_2808.JPG

    IMG_2808.JPG

    • blaise
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    • Album: Making Butcher Bologna
  4. IMG_2807.JPG

    IMG_2807.JPG

    • blaise
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    • Album: Making Butcher Bologna
  5. IMG_2805.JPG

    IMG_2805.JPG

    • blaise
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    • Album: Making Butcher Bologna
  6. IMG_2806.JPG

    IMG_2806.JPG

    • blaise
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    • Album: Making Butcher Bologna
  7. IMG_2804.JPG

    IMG_2804.JPG

    • blaise
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    • Album: Making Butcher Bologna
  8. IMG_2803.JPG

    IMG_2803.JPG

    • blaise
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    • Album: Making Butcher Bologna
  9. Salt and Spice Smoker

    Salt and Spice Smoker

    • blaise
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  10. blaise

    Salt and Spice Smoker

    Had to make a new salt and spice smoker----the old one was on it's last leg. Used a 12 volt D.C. window motor from a car, a 12 volt converter. I place just the hopper inside my smoke cabinet-----plug it into my multi purpose, hot-cold, perpetual smoke machine. It will then revolve a couple...
  11. IMG_2789.JPG

    IMG_2789.JPG

    • blaise
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    • Album: Salt and Spice Smoker
  12. IMG_2788.JPG

    IMG_2788.JPG

    • blaise
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    • Album: Salt and Spice Smoker
  13. IMG_2787.JPG

    IMG_2787.JPG

    • blaise
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    • Album: Salt and Spice Smoker
  14. IMG_2786.JPG

    IMG_2786.JPG

    • blaise
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    • Album: Salt and Spice Smoker
  15. IMG_2785.JPG

    IMG_2785.JPG

    • blaise
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    • Album: Salt and Spice Smoker
  16. blaise

    Jimmy Dean Sausage clone tests

    That recipe rang a bell-----so I went back in my book and sure enough-----the exact same recipe from 1989-----from a site that claimed to have access to a mass spectrometer-----they had copies of famous products----McDonald's secret sauce, A-1 , Heinz 57 and so on. Back then it probably took 10...
  17. blaise

    smoke Pepperoni

    Graywolf,    I  Understand the confusion. Traditional pepperoni is a dry cured sausage, rarely smoked. It requires the right climate, drying chamber or Umai bags.   Because of the huge amounts of pepperoni required by the pizza industry, most commercial pepperoni is a cooked product. What you...
  18. blaise

    UMAI vs standard casings

    Lets look at the cost-----yes the price of the bags is high compared to other types----but you may be missing the costs involved with other methods. I have two drying chambers----one for the cold months and one for the warmer months. The warm month version involves the cost of a working...
  19. blaise

    Umai --- Pepperoni-- bagged ----tagged and ready to hang

    Have done my own traditional dried and semi-dried (have all the equipment)  -----have seen very little difference in the end product using the bags. BUT-- the bags are so much easier to use, especially for beginners.   I use my own or modified recipes and my own spices. The pepperoni was...
  20. blaise

    New SS Mix

    Nepas   I don't think some of the fellows understand that old fashioned summer sausage was an uncooked, dry cured or semi-dry sausage---made in the old days for long shelf life. So are you looking for a certain percentage of weight loss?   Also curious about the culture mix-----what is your...
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