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  1. 8x57

    Questions About LEM Products

    I have the Hakka 10 pound stuffer and it has been working flawlessly for hundreds of pounds of sausage, you won't be disappointed. Their customer service is excellent also, mine arrived with some shipping damage and they sent me a new base overnight. Thumbs Up
  2. 8x57

    UMAi Cacciatore

    10g of culture seems a bit much? I like B-LC 007 better than T-SPX for culture, I use 2g for 10 lbs of meat.
  3. 8x57

    NYE party charcuterie boards

    That looks awesome!
  4. 8x57

    UMAI Soppressata

    Yes i changed the culture to Safe Pro B-LC-007. It seems superior to T-SPX in many ways. Here is the recipe I use: For 1000g of pork shoulder Salt 20g Cure #2 2.5g Dextrose 12g Black pepper 2g Red Pepper flakes 1.2g White pepper corns 1.2g Ancho Chili powder 1.2g Garlic powder 1.2g  Red Wine...
  5. 8x57

    UMAI Soppressata

    This is exactly what I was thinking but I wanted to ask and see if someone knew for sure. If there was an affordable way to have the finished product tested i would be willing to give it a try, it would be interesting to know for sure.
  6. 8x57

    UMAI Soppressata

    I get what you are saying but I am also thinking that the recipe was not developed for a plastic membrane drying at 35 degrees, it was for meat stuffed in pig intestines drying in a damp basement 
  7. 8x57

    UMAI Soppressata

    Thanks! I use a modified version of the UMAI recipe and it's easily the best dried sausage I have tasted.
  8. 8x57

    UMAI Soppressata

    Its in the fridge for about 7 weeks to reach 40% weight loss. I am thinking the ph drop from the fermentation and cure #1 should take care of any nasties but I'm not sure?
  9. UMAI Soppressata

    UMAI Soppressata

    • 8x57
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  10. 8x57

    UMAI Soppressata

    I have made around 20 lbs of Soppressata in UMAI casing so far and it always comes out great. My question is that since this is dried at fridge temperatures, except for the first 48 hrs. is cure #2 really necessary? Wouldn't cure #1 be more suitable?
    • 8x57
    • Thread
    • Replies: 20
    • Forum: Curing
  11. 20161210_141644.jpg

    20161210_141644.jpg

    • 8x57
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    • Album: UMAI Soppressata
  12. 20161116_073041.jpg

    20161116_073041.jpg

    • 8x57
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    • Album: UMAI Soppressata
  13. 8x57

    Bacon Fail - Part II

    I didn't exactly set out to create creosote, rather the opposite. I have tried to put the AMNPS directly in the smoker and that works fine for hot smoking but not cold smoking. Just for fun this is the original "chimney" for this smoker. Do you think it can handle the smoke output from the...
  14. 20160916_193405.jpg

    20160916_193405.jpg

    • 8x57
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    • Album: Bacon Fail - Part II
  15. 8x57

    Bacon Fail - Part II

    3" pipe about 20 feet.
  16. 8x57

    Bacon Fail - Part II

    Thanks Wade! I test fried a few slices this morning, Still tasted like arson but much less so than last time. I think if I let it rest for a week it might do the trick.....hopefully. I think I will smoke the rest of the batch tonight but I am wondering if i should try dust instead of pellets, I...
  17. 20160910_114629.jpg

    20160910_114629.jpg

    • 8x57
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    • Album: Bacon Fail - Part II
  18. 8x57

    Bacon Fail - Part II

    Here are some pics I had one of the bottom holes covered when I smoked last night. Ventilation from the inside, plus the door leaks quite a bit too. Added a small fan to the three 1" holes, an amazing amount of nastiness from 1 row of pellets   
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    20160910_114712.jpg

    • 8x57
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    • Album: Bacon Fail - Part II
  20. 20160910_114825.jpg

    20160910_114825.jpg

    • 8x57
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    • Comments: 0
    • Album: Bacon Fail - Part II
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