Search found 189 matches
- Mon Sep 08, 2014 22:53
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Journey with UMAi Bags
- Replies: 124
- Views: 102059
I just wonder if TSPX is the best choice for the UMAI process. It is a slow working culture and basically goes dormant at temps under 50f. Maybe a faster working culture lke F-LC or LHP. Nice looking Salami Cogboy! Bob, I used the umai recipe exactly which called for the TSP-X, I will use a recipe ...
- Mon Sep 08, 2014 10:58
- Forum: Hyde Park
- Topic: Breaking Out
- Replies: 5
- Views: 6228
- Mon Sep 08, 2014 10:52
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Journey with UMAi Bags
- Replies: 124
- Views: 102059
The recipe I used was from Umai, I SHOULD have used one from this site !The weight loss was a bit over 30% but I left the other 3 going to get a harder salami . Definitely needs more kick as it is lacking something maybe the ingredients that Crusty suggests. TSP-X was used and I have 2 coppas still ...
- Sun Sep 07, 2014 19:04
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Journey with UMAi Bags
- Replies: 124
- Views: 102059
- Sun Sep 07, 2014 18:01
- Forum: Hardware
- Topic: Pro smoker 100
- Replies: 27
- Views: 19363
- Sun Sep 07, 2014 11:59
- Forum: Hardware
- Topic: Pro smoker 100
- Replies: 27
- Views: 19363
I seasoned my smoker according to the instructions and have added the mineral oil to the door as you two said. Today I want to try some ribs at 225. Yesterday I had the smoker on high wattage for over 1/2 hour and couldn't get past 155.Seems like I'll be able to dry and smoke sausages just fine BUT ...
- Sat Sep 06, 2014 22:48
- Forum: Hardware
- Topic: Pro smoker 100
- Replies: 27
- Views: 19363
Redzed, I will have to preheat longer and yes I set to the high wattage but turned down for the smoking. I only had a few hours to fool around w/ it so I did the ABTs (atomic buffalo turds) . Sliced jalepenos with cream cheese, cheddar cheese, homemade hot Italian sausage and then wrapped in bacon. ...
- Sat Sep 06, 2014 21:16
- Forum: Hardware
- Topic: Pro smoker 100
- Replies: 27
- Views: 19363
- Thu Sep 04, 2014 22:48
- Forum: Hyde Park
- Topic: Radioactive boar warning
- Replies: 11
- Views: 8778
- Thu Sep 04, 2014 22:44
- Forum: Dry Cured Meats and Sausages
- Topic: New member has questions about venison salami.
- Replies: 12
- Views: 21379
- Thu Sep 04, 2014 10:52
- Forum: Dry Cured Meats and Sausages
- Topic: How long to dry Krakowska?
- Replies: 17
- Views: 18660
- Thu Sep 04, 2014 10:46
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Journey with UMAi Bags
- Replies: 124
- Views: 102059
- Wed Sep 03, 2014 23:54
- Forum: Hyde Park
- Topic: Duck Hunting!
- Replies: 148
- Views: 96511
- Wed Sep 03, 2014 23:51
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Journey with UMAi Bags
- Replies: 124
- Views: 102059
- Wed Sep 03, 2014 23:47
- Forum: Hyde Park
- Topic: Radioactive boar warning
- Replies: 11
- Views: 8778