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BUCKBOARD BACON First try at Cold Smoking
I put a load of Buckboard Bacon in about 30 days ago. It was Pork Butt in a EQ Brine. I also put in the same brine a pork Loin. It was injected and then in the brine 14 days like the Buckboard. This was my receipt for Maple Bacon. It turned out to be very good. The cold smoke was added about 7... -
bckon3.jpg
- ddrian
- Media item
- Comments: 1
- Album: BUCKBOARD BACON First try at Cold Smoking
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Sous Vide "London broil"
Hi That flat iron Looked yummy! I did a pastrami that had been smoked to 150deg IT in the sous vide for 72 hrs! I have decided that my next brisket is I'll be smoked until the stall and then sous vide cooked for 72 hrs! The pastrami was excellent. I dried it and hit It under the close...- ddrian
- Post #15
- Forum: Sous Vide Cooking
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Umai --- Pepperoni-- bagged ----tagged and ready to hang
What is the 1/2 cup NFDM in the ginger sausage from POLI. I get it now NON FAT DRY MILK lol -
UMAI vs standard casings
Blaise, I am starting to understand the cost of curing boxes and gadgets and the time spent monitoring. I don't want another child to watch. I want a proven process. So it makes total sense when you look at it in that light. I have ordered some 32 mm for making pepperoni and some other... -
UMAI salami .
Great advice on the cold smoke. Ill try it. Have you cold smoked the UMAI end product to add smoke? DDR -
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Umai --- Pepperoni-- bagged ----tagged and ready to hang
Hi Blaise, I have made the hot smoked version of pep before several times. It just is not the same in my opinion. I ordered some of the 32 mm bags last night. It looks like you like the traditional style pep also with the anise and fennel prevalent. Same here. Can You share the recipes that... -
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UMAI vs standard casings
Thanks for the link. I found the recipe section and the other products. I just ordered a 32mm for pep! Thanks -
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Umai --- Pepperoni-- bagged ----tagged and ready to hang
What was the end results? Did You use UMAI mixes or your own? DDR -
New SS Mix
Agreed Clean is not clean enough. steril is so good. I never want to harm others ! -
UMAI vs standard casings
Where is a good place to get them? And can you cold smoke the product at a stage? -
UMAI vs standard casings
Thanks for the reply! My mind is tickling the top of my head with the question....what the difference is with the UMAi set up. What make the difference in their product allowing curing in a fridge, and not a curing box. Next .....what can we do to use that process instead? I here their... -
UMAI vs standard casings
Can we start a discussion about the UMAI Dry system for making salami and other tubular meat sticks? I do not understand the HIGH cost of this item and how it differs from traditional methods. Also If I am missing the point here let me know. From what I have read you just use their... -
Vacuum packing meat for curing
Thanks for the points! Dave POINTS FOR THE DRY CURE! I love this process . Next week I start into week two on the bacon in the cure right now~ -
Umai Dry VS Regular Casings
Can we start a discussion about the UMAI Dry system for making salami and other tubular meat sticks? I do not understand the HIGH cost of this item and how it differs from traditional methods. Also If I am missing the point here let me know. From what I have read you just use their...
