Search results for query: *

Rockwall here

 Well I have posted twice. The forum god are angry. Here we go again,,,,, These are the recipes that we used for this grind fest. The links are above from the mx we used. We tweaked them a little. The Fresh posted here is corrected. The salami will be correct when they are fully cured. To...

Yes There were three of us. My job was expediter and pan and bottle washer! Man its a lot to keep the pan, tub, containers clean and ready for the next go around.

Yep After the first go around with bigger lots of mixing, we did the same thing. The MIXER was a PITA!. For 5 pounds it would be great, but 10-20 pound lots are big volumes to mix. The process that you mentioned I saw in another thread and we tried it. It was a gift! Thanks for the step by...

One of these Days. Its getting cool in Texas so may give it a try. DDR

Man, I didn't think I would be so crazy about making salami and sausage. I bough a 15 pound stuffer. (love it). The 15 pound mixer is not big enough to do what I want to do....120 pounds at a time. So I have to look for a bigger one. Again I didn't think I would EVER need a bigger mixer...

Thanks Dave. You inspired me brother. DDR

Oh the hard part is waiting! DDR

Yes, thanks what I used. You could most likely use about anything hot. LOL! Ghost pepper maybe not so much!

Yes Sir very careful!

Sunday 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 Calabria. Added a touch of our own to each 10 pounds. 10...

Here is the progress pictures. My Son and Good friend stuffing  hanging in the closet to start fermentation. We make PEP stick from a backwoods mix. Put them in the oven and cooked to 165 IT then turned the oven on 170 F op end the door a crack and dried them overnight. 50 percent...

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...

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

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...

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

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

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