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First time salami using Umai
ya man....good idea.....I always seem to swing for the fence when I should play in the little field first!! figure I will give 5lbs a go....then do another 5 lbs. a month after. Thanks for the feed back....cheers -
First time salami using Umai
Well once again I turn to this site for answers. I'm going to give this UMAI a go and was unsure of it, and then I see that you guys have given it a shot. I take it that you are all happy with the results. I'm going to do 20# of sopprasata, is there any special things I need to know? I guessing... -
Sausage fat content
I did a summer sausage the other day, and as recommended by another person on this forum(and by the way...thank you)....as he said...." I like my wild game..."wild game''....not substituted by pork!....which is why we are doing venison, not pork sausage!.......he suggested 80/20( 80 venison/20... -
Chicken Sausage
As again, I thank you for the advice.....I was thinking of a sweet Italian chicken recipe and I will look it up.....and was also going with the cure......as for the salmon....caught it in tofino BC....west coast....think it was only around 25lbs...I usually made candied salmon from some of... -
Chicken Sausage
well since I joined here(last month or so), I have done jalapeno Cheddar Sticks(elk & beef), summer sausage(elk), and bratwurst. I have also taken advice on the type of temperature gauge to get(went with Igrill3).....thank you ALL for the great advice........Now if any one has a great chicken... -
5-Day Smoking Basics eCourse
Yes please.... sign me up- AustinMc
- Post #369
- Forum: 5 Day Smoking Basics eCourse
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Fat back vs pork butt
it helps out tremendously.....thank you....now to find some fatback.......cheers -
Fat back vs pork butt
wow....thank you for all the input....greatly appreciate, and I agree.....I am a little worried about doing a big batch...I have a 15lb stuffer, and figure I could do about 10 lbs in my smoker (Bradley)....think I have about 20ish lbs of meat, and using what you mentioned about 50/50, gives me... -
Fat back vs pork butt
think I might run the 60/40, but also chew up some pork trim in also......think for 10 lbs....add 1lb trim -
Fat back vs pork butt
thank you for the answers, helps out greatly..........60/40 is what I'm going to run with -
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Fat back vs pork butt
just going to be doing some elk summer sausage this weekend(which is why I needed to know about temp gage) but the recipe I have(Jalapeno/cheddar SS) is calling for fatback. What is fatback?? and can I just use a pork butt.....I was thinking on doing 80% elk/20% pork butt. Will this be enough... -
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temperature gages
awesome.....thank you.....I will try to find one!!! Much appreciated...cheers -
temperature gauges
just starting out in smoking, and wondering what is a good temp gauge to use. made some sticks the other day, and had a hard time with mine to get an accurate reading....also, do I leave it in the meat the whole time it is cooking....cheers- AustinMc
- Thread
- Replies: 1
- Forum: Meat Thermometers
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temperature gages
good day all......just starting out in the world of smoking, and have a quick question as to which temp probe a person should use. I did some snack sticks the other day(which turned out good) but had a hard time getting internal temp correct(was shooting for 153f)...seemed the one I had was not... -
Good day.....sorry to pester you, but I am just starting out in the smoking department....my...
Good day.....sorry to pester you, but I am just starting out in the smoking department....my questions....what kind of temperature gage do you use(want should a person have)...did some beef sticks the other day...turned out good, just found it hard to monitor internal temp(shooting for...- AustinMc
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