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  1. IMG_4117.JPG

    IMG_4117.JPG

    • ddrian
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    • Album: Who has a great Italian Sauage Spice mix? Care to Share it?
  2. IMG_4115.JPG

    IMG_4115.JPG

    • ddrian
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    • Album: Who has a great Italian Sauage Spice mix? Care to Share it?
  3. IMG_4113.JPG

    IMG_4113.JPG

    • ddrian
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    • Album: Who has a great Italian Sauage Spice mix? Care to Share it?
  4. IMG_4112.JPG

    IMG_4112.JPG

    • ddrian
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    • Album: Who has a great Italian Sauage Spice mix? Care to Share it?
  5. ddrian

    Who has a great Italian Sauage Spice mix? Care to Share it?

    First of all I want to thank every one for the great recipes. Today we made 60 pounds of Dry Cured salami using Umai Dry 50 MM Tubes. They have added 25-30 pound packages in the 50 and 70 size.. YES! 22.00 for 25-30 pounds is a great deal and I am doing a happy dance. We made Soppressata di...
  6. ddrian

    Who has a great Italian Sauage Spice mix? Care to Share it?

    Thanks to every one of you for your input. Ill try to sypher this.
  7. ddrian

    Who has a great Italian Sauage Spice mix? Care to Share it?

    For starters, what does your vision tell you it should taste like and what's lacking in the spice mixes you've tried? Just throwing recipes at the wall and seeing which one sticks is fun and all, but you're gonna end up trying a whole lotta sausage which may or may not be what you're looking...
  8. ddrian

    Who has a great Italian Sauage Spice mix? Care to Share it?

    I have tried Italian Sausage twice ... I don't like either mix of spices. I am confused as to why it don't taste like my vision says it should. So if you have a great spicy mix please help a brother out! LOL!!!!!! DDR
  9. ddrian

    Umai Dry Curing question

    The sticks are almost solid hard! Thanks for the good words and advice. It helps 100 percent. I am getting ready to buy more Umai ... it works great. DDR
  10. ddrian

    Umai Dry Curing question

    Thanks you sir. What percentage do you go to shrink wise? THe started at 180 and now 120 grams DDR
  11. ddrian

    Umai Dry Curing question

    I have a concern.. I have one stick that seems soft. The others are hard now. The hard ones have lost 30 percent of their weight. The soft one about 20 percent. Is that unusual? Is this safe? DDR
  12. ddrian

    Umai Dry Curing question

    Thanks to you both. Yes I weighed  the salami before we put it in the fridge. It is about 10 percent less weight now. I used a recipe off from the umai site for the mix. Thanks for the heads up. That's a relief. We will show progress as it goes. Thanks a bunch. DDR
  13. ddrian

    Umai Dry Curing question

    Last week we did pep and soppa. On some of the links the meat has pulled away from the umai skins. On others it has stuck to the meat. Does this make any difference as for saftey, and the end results flavor wise?  How can I get the meat to stick to the skins better? They were in the tubes...
  14. ddrian

    Sausage Fest

    About 10 Percent shrinkage in a week! Below low the umai skin is tight Here thr skin skin is loose ... is this ok?
  15. IMG_3807.JPG

    IMG_3807.JPG

    • ddrian
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    • Album: Sausage Fest
  16. IMG_3806.JPG

    IMG_3806.JPG

    • ddrian
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    • Album: Sausage Fest
  17. IMG_3805.JPG

    IMG_3805.JPG

    • ddrian
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    • Album: Sausage Fest
  18. ddrian

    Sausage Fest

    The salami and pep are umai The rest was natural skins
  19. ddrian

    Sausage Fest

    For the salami and pep talk t is umai. The Italian, hot links, and kielbasa are natural skins!
  20. IMG_3713.JPG

    IMG_3713.JPG

    • ddrian
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    • Album: Sausage Fest
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