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  1. blaise

    Stuffer problem----Gelatin Solution.

     After switching to the Hakka stuffer, with it's much larger outlet and outlet tubes, especially the 1 3/8" tube, I was leaving about 1.5 lbs. of meat behind. So I got some unflavored gelatin ( no sugar ) and mixed up a batch. Placed it in the stuffer and low and behold, it worked...
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  9. blaise

    Dried steak bark in sausage?

    Watching a Umai dried steak video on you tube. As the man cuts off the " bark " he says he will save it for sausage or something else. Hate wasting anything if I don't have to. Anyone ever hear of this? What kind of sausage and how?   Check it out-----about 4 and half minutes in. Blaise
  10. blaise

    Jalapeno & Cheese Summer Sausage Question

    Having made cheese for years.  They all have different melting points---its an important part of the type cheese. Cheddar has a low melting point, as it should----flavor is unbeatable. If you need cheese that still has flavor but won't melt so quickly. Try these. Use the fresher versions, not...
  11. blaise

    Sodium Nitrite----is it cured or is it not

    Dave, thanks for the input. Good info.   As for commercial products----it would be nice to have a choice. Sam's club used to have 30 feet of coolers with various lunch meats. They are all now " uncured or naturally cured " so there must be a strong all mighty dollar aspect in there...
  12. blaise

    Trying CMAi Soppressata

    Some commercial fridges have built in humidifiers, helps keep some foods fresher----fresh vegetables for instance. Shouldn't hurt the process, but might slow it down. Blaise
  13. blaise

    Trying CMAi Soppressata

    Those look wonderful. If mine turn out half that good----it will be the end of the old fashioned curing station. What kind of slicer are you using? Blaise
  14. blaise

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

    Some commercial fridges have humidifiers built in----helps keep some foods fresher---fresh vegetables and such. Shouldn't hurt anything, just slow things down. Blaise
  15. blaise

    Homemade Bologna Shrinking! What Am I Doing Wrong?

    This may not apply, but it might keep you from getting discouraged. A couple months ago I made some Sweet Lebanon Bologna---normally not cooked----ran in to a humidity problem while doing a 48 hour cold smoke----decided to cook it to 140 IT-----Thought it was way to dry at first, but after...
  16. blaise

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

    Was really into cheese making for about 5 years----gave it up for two reasons---1. raw milk went over $8.00 a gallon and 2. It can be very time consuming, alot of time on the feet and the old arthritis says " That's enough of that".  Old age sucks!   By the way the last cheese I mention, is a...
  17. blaise

    Sodium Nitrite----is it cured or is it not

    Your absolutely right----vegetables contain nitrates, only some of which is converted to nitrites. I should be more careful how I word a post. My apologies.  What I was looking for is opinions on the flavor of these products and whether we should all be forced  to except them. In my opinion...
  18. blaise

    Sodium Nitrite----is it cured or is it not

      The latest fad seems to be " UNCURED LUNCH MEAT "   Sam's Club and others (Oscar Meyer ) supposedly no longer use sodium nitrite. Instead they use celery or spinach. Now, we know that celery and spinach are high in sodium nitrite. So wouldn't that still be a cure?   The problem is, ham...
  19. blaise

    Jalapeno & Cheese Summer Sausage Question

    Hope I didn't offend you-----you have an idea of what you want and how to get there----and that's great. Sausage making should be fun not frustrating.   In case your interested, the last time I made Jalapeno & cheese ----I used canned Jalapenos (not pickled )  and Jarlsberg cheese and had very...
  20. blaise

    Jalapeno & Cheese Summer Sausage Question

    You should probably be aware of water activity in conjunction with the Ph levels and preservation. Do a search----I still don't understand the whole thing----and I've been doing this for years, probably have to be a microbiologist.   How are you checking your Ph----with a meter or strips? Blaise
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