nepas
Last Activity:
Nov 24, 2017 at 12:35 PM
Joined:
Dec 25, 2010
Messages:
7,912
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794
Birthday:
Mar 9, 1960 (Age: 57)
Location:
Ft Pierce Florida. Treasure Coast.
Occupation:
DOD Retired

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nepas

Smoking Guru, 57, from Ft Pierce Florida. Treasure Coast.

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nepas was last seen:
Viewing thread Ginger Salami UMAi Style, Nov 24, 2017 at 12:35 PM
    1. bobber
      bobber
      my wifes father had a BUTCHER STORE, so the thought of steak to her isn't like you and I think. I go grass fed beef and OMG is that outstanding. Im looking into a new smaller smoker
    2. navier
      navier
      Hello Nepas.
      well today is the day. going to try your easy landjaegers. no access to fermento so I got buttermilk powder instead. hope it will suffice.
      I tried landjaeger for the first time from a smoke shack in ohio. loved them.
      my favorite sausage is the dried.
      my question to you is can I use this method of reducing weight 15% to achieve the dried,wrinkly look?
      how long can I savely hang in the garage (canada) night time temps still in 40's.
      Longer the drier?
      thanks
      Brian
    3. yair teboulle
      yair teboulle
      Hi Nepas,
      I am getting into the world of Sausage making (dry), and I was wondering if you could give me some tips about the usage of acids, bactoferm, fermento.. I am trying to find a replacement for the fermento which is not dairy based.
      any way, thanks for the great advices you are already giving here:)
      Yair
    4. hoity toit
      hoity toit
      crclass needing help with Summer sausage being salty, see his thread
    5. hondabbq
      hondabbq
      follow up to the previous question as I had exceeded the 1000 character limit.

      My question to you is this, Do you know what is in the "curing" in their kits? If not,
      my next question is, I can buy skim milk powder that we used in the kitchen daily( im a chef by trade), Is that the same as NFDM? If it is the same, in your valued opinion, would that be a suitable replacement for the Hi mountain mixes.

      I thank you
    6. hondabbq
      hondabbq
      Hi Nepas

      I read a lot of your posts being the sausage guru you are, trying to enhance my limited repertoire.
      I started making meat sticks using the Hi mountain mixes. I use them as a base and usually enhance them from there. I recently ordered up a 5 lb bag of the seasoning from them thinking I can just add my instacure for the curing part of it. I contacted Hi Mountain asking if there was anything else in their "curing packages" other than the cure, and they responded no. Another said there is a binder as well. they said they have their own cure products in the bags but wont disclose what they are in detail. I even played the allergy card, to no avail.
    7. garyinmd
      garyinmd
      When you get a minute please send me a copy of the PDF. Thanks
    8. woodcutter
      woodcutter
      I just saw your Assorted Sausages of 2012 folder in the photo page. Impressive!
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  • About

    Birthday:
    Mar 9, 1960 (Age: 57)
    Location:
    Ft Pierce Florida. Treasure Coast.
    Occupation:
    DOD Retired
    Interests (Hobbies, favorite activities, etc.):
    My wife and family
    Smoking meat
    Good whiskey and beer. A nice cigar & good friends
    Full time RVrs. In a 40' 5th wheel.
    Long time sausage maker.