Hello All
Got some trim from the local abbatoir Friday(Thursdays kill) and made up some umai soppresatta and some venison/beef/ pork snacksticls. First time using Bambi for me, 5lbs mixed with 5lbs beef and 10 lbs pork. Diced up with about 10 medium sized jalapeno, chillies, black pepper, glucose, garlic and salt of course. Overall, a good taste, but not happy with the snap of the collagen case. I am thinking I brought temp up too quickly. Please chime in if you have overcome this problem. The soppresatta is standard umai recipe with some cracked peppercorns and some smoked chillies added. The patties had a nice kick. You can see them hanging in the one pic. So, a good day spent and enjoyed the patties with some cold beer and fresh baked foccacia bread.
Stay safe everyone, hopefully be mask free soon.
Got some trim from the local abbatoir Friday(Thursdays kill) and made up some umai soppresatta and some venison/beef/ pork snacksticls. First time using Bambi for me, 5lbs mixed with 5lbs beef and 10 lbs pork. Diced up with about 10 medium sized jalapeno, chillies, black pepper, glucose, garlic and salt of course. Overall, a good taste, but not happy with the snap of the collagen case. I am thinking I brought temp up too quickly. Please chime in if you have overcome this problem. The soppresatta is standard umai recipe with some cracked peppercorns and some smoked chillies added. The patties had a nice kick. You can see them hanging in the one pic. So, a good day spent and enjoyed the patties with some cold beer and fresh baked foccacia bread.
Stay safe everyone, hopefully be mask free soon.