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Another batch of umai venison Spanish chorizo
Very nice looking sausage you have going there! Looking forward to the money shot. When you bought the Chorizo mix from UMAI do they tell you how much salt, instacure #2 or what and how much starter culture to use, or did you have to figure that out on your own? -
My Best Pastrami So Far...
Beautiful looking Pastrami! Is Chef Jommy’s Rub a commercial product or a homemade mix? If it’s a commercial mix could you post a link to it? If it’s a homemade mix could you post the ingredients and proportions please. -
UMAi PEPPERONI, MY FIRST TRY!!
Excellent looking pepperoni!! Good luck on your new adventure and looking forward to seeing your Chorizo. -
Auber WS-1510ELPM & MES 30
jrsdws, If I’m not mistaken I don’t think you want to just plug your Masterbuilt into the Auber controller. The reason for this is the Masterbuilt controller will try to regulate itself at the same time as the Auber. I’m guessing if you want to do a cook at the low end (125-225 degrees) you...- johnnyb54
- Post #4
- Forum: Electric Smokers
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Can you hang sheep casings?
I only meant they are a pain to stuff compared to hog casings. Once I get the sheep casings nice and pliable and loaded onto my 3/8" ID (1/2" OD) tube all is good. -
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Can you hang sheep casings?
I really don’t like collagen casings on my snack sticks. I’ve tried numerous ways to make them and a few different sources to buy the casings but I just don’t like the final product. I decided that next time I make my sticks I’m using sheep casings. I know their a pain in the arse but I use them... -
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Soaking Casings
You just need to soak them in warm water. Vinegar is only added to water when soaking hog or sheep casings. -
Preferred Casings
Where did you buy your LEM casings from? I have found buying collagen casings from a sports store or other vs. directly from the manufacturer makes a big difference. You don’t know how long the casings have been hanging on the rack. I like the Sausage Maker and Walton’s collagen casings better... -
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Fat Back and Salt Pork question Salt Pork
I have been reading Stanley Marianski’s book, Home Production of Quality Meats and Sausages. Normally if I add fat to may sausage I use belly or left over trimmings from pork butts. In Marianski’s book as he’s talking about fatback he explains how Salt Pork is made. At the end of the paragraph... -
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Chub crimping method in photos
Excellent idea! I’m definitely stealing that. -
Snow Day in MN - snack sticks on the MES 30
What a great father-son bonding! The snack sticks are looking good. I bought my MES for sausage making since it’s was nightmare trying to do sausage at such low temps in my Big Green Egg. -
Best Snack Stix I Ever Had (W/ Pics & Experiment Notes)
Those are some great looking sticks! I think TX Smoker has a typo error in his post. The 18-20mm pretubed casings are sheep casings not hog. -
Patience....
Beautifully done! Can’t wait to see pics of your finished cured and dried meat. -
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Using 73/27 beef for snack sticks
Daveomak, Thanks for the info on the Pure Sodium Tripolyphosphate. I have an issue with any additive that has reviews and questions about using it in laundry and getting my whites whiter.
