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  1. Dafish13

    Umai Pancetta - Should have made BACON

    So after about 2 months the first of my 2 pancettas, the flat, lost 27% of its weight. I pulled it out and sliced it in half. It looks like bacon and unfortunately tastes like raw bacon. Since it looks like bacon I fried it like bacon and wow, it tastes great. I have concluded that pancetta...
    • Dafish13
    • Thread
    • bacon pancetta pork belly umai
    • Replies: 3
    • Forum: Pork
  2. Dafish13

    Venison/Pork Kielbasa Help

    I made 25 lbs of sausage using a seasoning mix from Walton’s along with carrot fiber and their sure cure. The sausage was held overnight in the fridge before going in the smoker. My smoker will only hold about half of the sausage and I am not sure I can get the other half done tonight. How...
  3. Dafish13

    Umai Spanish Chorizo Troubleshooting

    I made Spanish Chorizo using the 50mm Umai casings and their recipe. I cured the sausage for 2 days before it went into the refrigerator for a targeted 40% weight loss. After 6 1/2 weeks it had only lost 38% and I lost my patience so I pulled it out. I cannot comment on the taste as I was too...
    • Dafish13
    • Thread
    • spanish chorizo umai
    • Replies: 21
    • Forum: Sausage
  4. Dafish13

    New Member from The Woodlands,, TX

    I have been reading the forums for a number of years and finally signed up today. I have a offset stick burner from David Klose, 36” gas grill and a Primo XL with a BBQ Guru in the backyard (the Guru is actually in the house). The stick burner has not been used since the Primo arrived. While...
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