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Honest injun, 10 degrees F. 40% weight loss and we ate a quarter of a chub yesterday. We're alive and well.

Sorry, i didnt add that to the recipe. i added 5g. Will correct the recipe too, thanks.

I was concerned at 72 and emailed umai. 70 to 78 isnt a concern, keeping a water basin to keep the humility present is a must. It also reduces the bloom time from approx 72 hours to 48.

Theres nothing in the fridge other than my 4 chubs snd 4 cryovaced tri tips. I dropped the temp as low as it would go. I also put in an additional thermometer to verify.

Im looking forward to it. I make a smoked chorizo using my own recipe for the spices. Rather than adding vinegar as usual. I went without to sample the natural sour flavor of the fermentation.

Yes, thats correct. 4 weeks less 2 days on a shelf. The 2 days were the fermentation period.

I actually used an off the shelf chilli powder.

Umai recipe calls for the following: Pork shoulder 1 kg Kosher salt 28 gr Instacure #2 2.5 gr Dextrose 12 gr Black Pepper 2 gr Red Pepper flakes 1 gr Whole pepper corns 1 gr Chili powder 1 gr Garlic powder 1 gr Bactoferm 5 gr I added an additional ground fennel seed 2 gr Onion powder 1 gr I used...

YEAH BABY!!!!!!!

Watching for updates and what time to come over.

...and to be slid in the foil pan. Why butter? Because grandma put butter on everything. Until she discovered Franks that is, then she put that *hit on everything." Mix it and wrap it and you're good to go back into the smoker for 90 minutes. When I plate it, I stack it to allow excess fats...

Youre right, that should be 22mm casings. As for pepper, yes both course ground pepper for over all flavor and cracked black pepper for that instant bite and added texture. I have used whole peppers before but thats overkill.

...preheat my smoker to 110. I hung my sticks and let them heat at 110 for 2 hrs. Then, upped the heat to 130 for another 2 hrs. 2 more hour at 140. *( They reach 145 at this point but my wife likes them to be drier so i gave it an additional step below). Finally 30 minutes at 150 to finish...

Chorizo loaded up into umai bags yesterday and fermenting. Todays adventure is snother batch of meat stix. This time 5 pounds of 60/beef 40/pork produced 24 , 10 inch sticks. I added a little twist with an additional tbs of Italian seasoning, a 1/8 cup of honey and a 1/4 cup of balsamic. Now...

15 days of drying in a very cold fridge (5 degrees) The one on the right is oval rather thsn round by choice. I wanted a different shape so when i packed the umai bags i left enoungh space to flatten it out.

So i pulled them at 48 hrs and theyve been drying lovely in the fridge since. Tomorrow im making a 2 pound batch of chorizo to hang. Ill grab an updated picture as my sakami is looking rosey red, delightfully dry and sexy. ....just 3 more weeks of waiting...

Making a 5 pound batch tomorrow along with 2 pounds of chorizo in umai bags. Looking forward to an alternate version of this recipe. i love that its pretty hard to really screw thing up when its this easy.

Its the same recipe i use for salami. Being its a beer snack, i kept it high but usually i reduce my salt in recipes by 50 %.

chioppine is a small pepper larger than a pepper corn. They come from arizona, northern mexico. Hot and flavorful.