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  1. ddrian

    15 Mixer ended up not being big enough. LMAO

    Man, I didn't think I would be so crazy about making salami and sausage. I bough a 15 pound stuffer. (love it). The 15 pound mixer is not big enough to do what I want to do....120 pounds at a time. So I have to look for a bigger one. Again I didn't think I would EVER need a bigger mixer...
  2. ddrian

    BOOM!!!! Umai Dry Salami and Sausage Grind fest last weekend PICTURES and recipes.

    Sunday we made 60 pounds of Dry Cured salami using Umai Dry 50 MM Tubes. They have added 25-30 pound packages in the 50 and 70 size.. YES! 22.00 for 25-30 pounds is a great deal and I am doing a happy dance. We made Soppressata di Calabria. Added a touch of our own to each 10 pounds. 10...
  3. ddrian

    Who has a great Italian Sauage Spice mix? Care to Share it?

    I have tried Italian Sausage twice ... I don't like either mix of spices. I am confused as to why it don't taste like my vision says it should. So if you have a great spicy mix please help a brother out! LOL!!!!!! DDR
  4. ddrian

    Umai Dry Curing question

    Last week we did pep and soppa. On some of the links the meat has pulled away from the umai skins. On others it has stuck to the meat. Does this make any difference as for saftey, and the end results flavor wise?  How can I get the meat to stick to the skins better? They were in the tubes...
  5. ddrian

    Sausage Fest

    After a few weeks of prep we are ready to grind it out Sat and Sunday!' Making 20 lbs Pep, 10 salami, 30 Italian Sausage, 5 hot links, 5 polish sausage!! 42 pounds of Brisket and Chuck, 32 pounds of pork ready to grind!!!
  6. ddrian

    Maple Coffee Dry Aged Bacon

    My First Step by Step Coffee Maple flavor Bacon Dry Aged This recipe was inspired by my son who is a chef at the Hilton hotel in Columbus Ohio. He said they had a House dry rub that they use on their in house bacon that they make for the menu. He could not let me know the recipe, so I looked...
  7. ddrian

    What is the procedure for PRE grinding the meat for sausage and salami?

    Hi All, I want to PRE grind up 50 pound of meat through the large 3/8 plate. I want to freeze and use as needed. Do I season it for the sausage I am making? What about the cure? When is it added in this case? What about proteins, NFDM, Bact, fat replacements, Oil emulsions.,etc and other...
  8. ddrian

    Curing Sauage for cold smoke

    I am a bit confused about cold smoking fresh sausage with # 1 cure. Is there a procedure for this! Everything I read says no, but it has cure in it so I am confused as to why it is not a good of idea? I did figure that if it is a no go, cold smoking the seasonings would add zip to them. Hot...
  9. ddrian

    BUCKBOARD BACON First try at Cold Smoking

    I put a load of Buckboard Bacon in about 30 days ago. It was Pork Butt in a EQ Brine. I also put in the same brine a pork Loin. It was injected and then in the brine 14 days like the Buckboard. This was my receipt for Maple Bacon. It turned out to be very good. The cold smoke was added about 7...
  10. ddrian

    UMAI vs standard casings

    Can we start a discussion about the UMAI Dry system for making salami and other tubular meat sticks? I do not understand the HIGH cost of this item and how it differs from traditional methods. Also If I am missing the point here let me know.  From what I have read you just use their...
  11. ddrian

    Umai Dry VS Regular Casings

    Can we start a discussion about the UMAI Dry system for making salami and other tubular meat sticks? I do not understand the HIGH cost of this item and how it differs from traditional methods. Also If I am missing the point here let me know.  From what I have read you just use their...
  12. ddrian

    Vacuum packing meat for curing

    Hi  Does vacuum packing make a difference in you end product when curing. Let's say bacon, or corned beef for instance. Is the cure deeper better faster? DDR
  13. ddrian

    72 Hr sous vide Pastrami

    Awesome! The best I have ever had EVEN KATZ DELI. The sous vide at 140 made so tender and juicy! I cured the corned beef 5 days and rubbed and smoked it here to 150 IT. Cooled for three days and then sous vide!
  14. ddrian

    Pastrami Dilemma

    The internet is so full of information it just makes my head spin. This information has two people telling us that they cure their own Strami. One said 2 day - 1 week Another said 2 weeks! So the two week cure ?????? how in the heck would you keep the salt out that meat?
  15. ddrian

    Cold smoker build

    Hi, I know how to generate smoke for the smoker I want to build so that part is ready to go. My quest here is to bring clean smoke to the smoker, that is cool, into a Refrigerator that is running staying at about 70 degrees. I will exhaust the smoke using a small fan.  Has anyone done this? Is...
  16. ddrian

    Cold smoker fridge

    Hi, I know how to generate smoke for the smoker I want to build so that part is ready to go. My quest here is to bring clean smoke to the smoker, that is cool, into a Refrigerator that is running staying at about 70 degrees. I will exhaust the smoke using a small fan.  Has anyone done this? Is...
  17. ddrian

    Cold Smoker that is cooled

    Hi, I know how to generate smoke for the smoker I want to build so that part is ready to go. My quest here is to bring clean smoke to the smoker, that is cool, into a Refrigerator that is running staying at about 70 degrees. I will exhaust the smoke using a small fan.  Has anyone done this? Is...
  18. ddrian

    Installing a bbqguru Blower adapter advice needed.

    I want to add a pit bull blower to my fire box. They recommend the rear of the box above the fire section. Any advice here before I start the hole saw and miss the target? LOL What position has been the best for ya'll? DDR
  19. ddrian

    What inside temp before refrigeration?

    I just finished a smoke on bacon at 150 f inside temp. I want to refrigerate. What is the safe temp to put the meat into the refrigerator? Thanks DDR
  20. ddrian

    New OJ Smoker How do I season this beast?

    Hi Just got this beast together! Is has factory grease all over the place on the inside. What do I do to season it without getting a carcinoma when I do the first cook???? DDR
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