Search found 444 matches

by Shuswap
Fri Feb 13, 2015 17:22
Forum: Dry Cured Meats and Sausages
Topic: Sourcing starter cultures in Canada
Replies: 25
Views: 24133

I see that Umai says Bactoferm is good in transit for 14 days.
by Shuswap
Fri Feb 13, 2015 15:51
Forum: Dry Cured Meats and Sausages
Topic: Sourcing starter cultures in Canada
Replies: 25
Views: 24133

My concern is the time taken to ship the product especially if the package gets held up by customs. I'd like to know more about how long the product's effectiveness is secured when out of the freezer.
by Shuswap
Thu Feb 12, 2015 16:56
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Understanding Tublin/ Umai
Replies: 11
Views: 8892

Phil- That study is listed on the Umai site. It is on Dry aging beef.....and you have to pay to download it in PDF form. You can also find it here: http://www.pubfacts.com/search/Dry+ageing+bag Don't think I'll pay $36 to download the study. It kind of goes with the corporate culture of Umai doesn'...
by Shuswap
Thu Feb 12, 2015 16:08
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Understanding Tublin/ Umai
Replies: 11
Views: 8892

Over on winepress.us forum there is a discussion about the drybags including reference to research by Kansas State University, which is not cited. I've tried searching the University's research libraries without success. :mad: http://www.winepress.us/forums/index.php?/topic/45394-dry-aged-beef/page-4
by Shuswap
Tue Feb 10, 2015 22:48
Forum: Hyde Park
Topic: Smoked Product Too Dry
Replies: 11
Views: 5948

I really appreciate the time all you have taken to comment on my enquiry - it is why this forum is such a great resource. Bob said: "Speaking of woodwork next time you feel like making woodchips on the lathe try turning a few dowels to fit the inside diameter of your stuffing tubes. Would make clean...
by Shuswap
Tue Feb 10, 2015 18:45
Forum: Hyde Park
Topic: Smoked Product Too Dry
Replies: 11
Views: 5948

For temperature, I am using digital thermometers for the smoker and the IT. Being too critical can't be a bad thing as long as I don't give up. As a furniture maker I tend to be quite critical of my work and never express an opinion when someone asks me what I think about my work. When I look in the...
by Shuswap
Tue Feb 10, 2015 18:16
Forum: Hyde Park
Topic: Smoked Product Too Dry
Replies: 11
Views: 5948

Oh yes, the details almost as prescribed by Len Poli. Bob K has the recipe url. The stuffed Jims spent the night in the fridge. Next morning I let them sit at room temperature over breakfast. I preheated the smoker to 135° with the product loaded for one hour. Raised the temp to 145° with smoke for ...
by Shuswap
Tue Feb 10, 2015 17:07
Forum: Hyde Park
Topic: Smoked Product Too Dry
Replies: 11
Views: 5948

Smoked Product Too Dry

I made my first batch of smoked Slim Jims using Len Poli`s recipe and using collagen casings. Only change was using wild boar trim instead of pork trim. I`ll add a bit more heat next time. I`m still learning how to use the new Bradley but am getting the hang of it - need to take more time preheating...
by Shuswap
Sun Feb 08, 2015 01:31
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My Journey with UMAi Bags
Replies: 124
Views: 61900

Egads, its Brican - I have really enjoyed your contri :shock: butions on the other site and am amazed at what you produce and who you produce it for, ie. my old haunts when working in Vancouver. :shock:
by Shuswap
Sat Feb 07, 2015 20:52
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Understanding Tublin/ Umai
Replies: 11
Views: 8892

the Tublin (Umai) material will allow only so much out at a time. One of things I really enjoy about WD is this kind of thought provoking thread :grin: Bob, if you are correct then something else has to explain the differential rate of lost moisture while hanging in a Umai bag in the fridge. On my ...
by Shuswap
Fri Feb 06, 2015 21:12
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Umai Salumi vs. Chamber Salumi: Which tastes better?
Replies: 38
Views: 17879

redzed wrote:When they all will have matured, I will invite friends (who know nothing about the preparation process), to taste and judge which salami they prefer.
Dang, having read the thread no invite :roll: Chris you are obviously back home and in full gear.
by Shuswap
Thu Feb 05, 2015 23:04
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Orange Lonzino (UMAI Dry Bag)
Replies: 23
Views: 11992

Jan, happy to have my concerns confirmed. RG, if you decide to add the netting you might also consider shortening up the bag.
by Shuswap
Thu Feb 05, 2015 20:50
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Orange Lonzino (UMAI Dry Bag)
Replies: 23
Views: 11992

so I'll keep ya'll posted if I run into any snags. RG, snags or not we want to hear about progress as you check on weight loss. Seeing you are from Hogtown makes me think back to our 2 years there in '68 -70 after Purdue when we lived in the first house off the east-west runway of Ohara - quite the...
by Shuswap
Thu Feb 05, 2015 16:18
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: Orange Lonzino (UMAI Dry Bag)
Replies: 23
Views: 11992

RG I'm curious about the amount of excess bag not occupied by the loin and hanging it rather tahn laying it down on a rack. I'm getting ready to do this project having bought 2 loins yesterday at $2.29/lb thanks to REd's heads up. Keep posting your progress :smile:
by Shuswap
Wed Feb 04, 2015 15:53
Forum: Dry Cured Meats and Sausages
Topic: Devo's Country Ham
Replies: 53
Views: 31986

redzed wrote:At $4 per pound, once you do the math, it's a serious chunk of change and then I would have to process and eat all that pork.
And when doing the math you need to remember that you are paying $4/lb for any waste. When I included the waste my price last Fall was $5.50/lb - my last pork side :!: