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  1. T

    good first sausage stuffer?

    Do you or anyone else think the stainless steel nozzles are worth the extra $30?
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    good first sausage stuffer?

    Thanks everyone - LEM seems to be the standout. good point about the metal gearing. didn't even cross my mind. Yes, but just fresh ground --- for breakfast, etc. Good point - it would seem neither are available at this time (at least, at a reasonable price by legitimate people who aren't...
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    good first sausage stuffer?

    Looking to buy my first smallish home sausage stuffer. Dont want to break the bank or go too overboard with size right now. Currently comparing Hakka Bros 7# and LEM 5# --- or open to other manufacturers Any recommendations on one versus the other? Any recommendations on vertical versus...
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    Smoked bison ragu

    Sauteed ground bison in lardon drippings, with mirepoix, pinot noir, Roma tomatoes, oregano and garlic. But instead of simmering on the stove top as traditionally done, I decided to pop it in the smoker on a whim, with cherry wood for 3 hours in a shallow casserole dish to maximize surface...
  5. T

    questions about Umai Dry bags...

    nice. how long should i give them before putting them in the fridge?
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    Cold smoking crash course?

    This was great info, thanks! I started this thread after reading through Steven Lamb's River Cottage Smoking and Curing handbook - I've always admired the River Cottage's practice, but was very surprised at how casual - almost primitive - their process is, and their lack of use of Cure #1
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    Cold smoking crash course?

    I was wondering if anyone could provide a quick rundown of the ins and outs of cold smoking? Had been itching to try it, but had second thoughts after reading an article that had some major warnings about the potential for botulism. that being said, I still am interested. Obviously, cold...
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    questions about Umai Dry bags...

    Right - i was specifically asking about the initial fermentation phase before the Umai salumi goes into the fridge. My house is very dry pretty much all year.
  9. T

    questions about Umai Dry bags...

    I want to make salumi, but also charcuterie How important is humidity during initial fermentation w/ Umai?
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    questions about Umai Dry bags...

    Awesome. One last question - I do not have ANY dedicated equipment for curing; sounds like fermentation needs to take place in a separate environment/container. any ideas where that could be? (open air environment is not an option)
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    questions about Umai Dry bags...

    Thanks for all the info. I saw that you don't necessarily need to vacuum seal the bags? That you can dunk the bag under water, then squeeze out as much air as possible, and synch it shut?
  12. T

    questions about Umai Dry bags...

    Can any of you with familiarity with Umai Dry bags provide some advice? Tried contacting the company, but for whatever reason, they seemed to be unable to understand what I was asking - language barrier with their third party tech support or something, I suppose. I see that they have several...
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    Porchetta with polenta

    Sure thing.... 1 (7-8pound) pork belly 1/2 cup chopped fennel fronds 1/2 cup chopped fresh rosemary 4 teaspoons chopped fresh sage leaves 10 garlic cloves, grated or mashed to a paste Finely grated zest of 2 lemons 3 tablespoons kosher salt 2 teaspoon fennel seed 1 1/2 teaspoon red pepper...
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    Porchetta with polenta

    Made porchetta with polenta for a little family get-together last weekend Smoked to an IT of 165, then finished in the oven to crisp up the skin
    • Ty520
    • Thread
    • Replies: 9
    • Forum: Pork
  15. T

    Good, affordable home curing chamber for beginners?

    OK, good to know - they must have changed how they operate since I read that review. I did see that you could buy the spice mixes separately on amazon, but didn't see the bags
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    Good, affordable home curing chamber for beginners?

    thanks for all the quick input. What size fridge would you recommend? any tips/tricks on running power chords and mounting the controls etc to minimize damage?
  17. T

    Good, affordable home curing chamber for beginners?

    Thanks - i actually just ordered a kit. the biggest criticism of their products that I've heard though is that they're pricey, and you can't reorder supplies - have to reorder an entire new kit
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    Good, affordable home curing chamber for beginners?

    I was wondering if anyone knows of a resource for a good, reliable, but relatively affordable home curing chamber for a beginner? either DIY plans or pre-manufactured. I live in southern az, so something with good humidity and temp controls/regulation.
  19. T

    Margherita-esque

    As much as I like to experiment, I find it hard to beat margherita style. Simple and comforting. Got to use my homemade mozzarella cheese. Been giving it a little personal spin by making a basil pesto sprinkled all over it so it melts into the cheese, and diced tomato on top of the sauce so...
    • Ty520
    • Thread
    • Replies: 7
    • Forum: Pizza
  20. T

    Shakshouka with smoked merguez meatballs

    thanks all, Shaksouka is a north african dish of eggs poached in a tomato and red pepper sauce with herbs and spices until the yolk is just a bit custard-y. the merguez is a spicy north african lamb sausage. my recipe is as follows: -1 pound ground lamb or mutton -2 tablespoons fresh...
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