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Umai --- Pepperoni-- bagged ----tagged and ready to hang
Will keep you posted. Smokey ----it was your post that convinced me to try the bags. Going to try the dry steak bags in two weeks ( $ 6.00 a lb rib eye roasts special ) can't resist. The fridge is a 20 cubic foot frost free with freezer on top. Lets see, 3 fridges and one freezer----electric... -
Umai --- Pepperoni-- bagged ----tagged and ready to hang
- blaise
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Umai --- Pepperoni-- bagged ----tagged and ready to hang
5 lbs. of Pepperoni-----5 lbs.of Soppressata ------5 lbs.Parabelum Soppressata, in Umai bags, weighed, tagged and ready to hang for 48 hours. And then into what used to be my cheese cave and is now my fermenting and drying cave----probably 4 to 6 weeks, until 40 % weight loss. Can't wait... -
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- Album: Umai --- Pepperoni-- bagged ----tagged and ready to hang
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- Album: Umai --- Pepperoni-- bagged ----tagged and ready to hang
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- Album: Umai --- Pepperoni-- bagged ----tagged and ready to hang
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Dogs, Kraut, Fries, & Sausage (AirFryer Included)
Wife just got an air fryer-----been afraid to try sausage in it, 'cause the instructions say it might cause a fire. Hmmmm, doesn't seem you burnt your house down for that good looking meal. You gave me the incentive to try the sausage in it-----fire extinguisher, just in case. Blaise -
Hog Clips and Umai bags
Has anyone tried using hog clips instead of the plastic ties on the Umai bags? Any reason you shouldn't ? You guys have convinced me to give the bags a try, so I'm doing a Pepperoni and two different Soppressatas. Then I can compare to my old style dried sausage. Blaise -
Grinder plate
Grinder Plate sizes #8 2 5/16 3/8 hole #10 2 3/4 3/8 hole # 22 3 1/4 7/16 hole #32 3 5/16 1/2 hole Blaise -
Blooming - length and temperature?
In the Rytek Kutas book, he describes "blooming" as a commercial way of increasing profits by increasing the sale weight and improving the color. Smoking can reduce the weight by 20 to 30 % ----that's money down the drain----the dry smoked look doesn't have "consumer appeal". That is all... -
Kielbasa Smoking Help
Most of the "EXPERTS" recommend rearranging the sausage in the smoker at least once during the process because of the uneven heat. My calibrated probe usually reads 5 to 8 degrees high-----at that point-----the temps of several sausages, in different areas, should be verified with a... -
Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?
I suggest you do some research on nitrites, nitrites and salt peter. There are reasons that saltpeter has fallen out of favor in alot of the meat industry. Though it is still legal in both the U.S. and Europe. The primary job is to prevent Botulinum spores from growing. My understanding is that... -
Butcher Bologna ???
No, I didn't see that. Would certainly be interested. Pa. has such a rich tradition of sausage and meat curing, with all the German and Polish Folk. Let me know some specifics. Blaise -
snack sticks without casing?
Have done it quite often-----from 1/2 in. to 3/4 in., Have to smoke them on racks. They start out a little flimsy but end up very firm. I like them both with casings and without. Blaise -
Butcher Bologna ???
I'm in York. Ahrens was originally I small butcher shop in York. Kessler , a large regional meat producer out of Lemoyne bought the name and recipe years ago. Would love to find out how to reproduce it as close as I can. Blaise -
Butcher Bologna ???
- blaise
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Butcher Bologna ???
There are a few places ( maybe four ) in central Pennsylvania that still make butcher bologna. Is anyone out there familiar with it----trying to reproduce the flavor profile of the brand pictured. Wonderful stuff. I suspect it's an un smoked summer sausage type, but around here the old timers...
