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Capicolla rub recipe
Im getting ready to make a run of Capicolla again. I did the Umai thing and did the long cure, but this time I want to do a cooked/ smoked capicola and just cure with #1. I used the Umai rub and wasnt a fan of it really. Looking online there is dozens of varied recipes, so Im looking for a...- hondabbq
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- Replies: 1
- Forum: Blowing Smoke Around the Smoker.
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First Umai capicola
I got myself all set up to make my first ever batch of Umai capicola. All went well until the clean up. I noticed my second piece that was sealed with my FS had a blown seal and wasn’t under vacuum. I immediately cut a new bag to fit and transferred it to the new bag. During the transfer there... -
freezing pepperoni?
Im making about 10 lbs of pepperoni chubs today and smoking/cooking tomorrow. My question is this: What is the best way to freeze it? I have a FS so that will be part of the process, but should I preslice then cryovac or leave the chubs intact and cryovac. I will cut the chubs into about 3"...- hondabbq
- Thread
- Replies: 10
- Forum: General Discussion
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Explain emulsifying
I have always wanted to make my own hot dogs. I have read numerous threads about the process etc, but the examples of the emulsification of the meat eludes me. Just like making sausages and sticks there is a finesse about the tackiness of the meat before casing it, which takes a few runs to get... -
Jalapeno and cheddar loaf help
I am told I make a pretty mean Jalapeno and cheddar Kielbasa, and I think so too, lol There is a butcher shop that I go to that has a Jalapeno and Cheddar loaf that is so god damn good. I thought " why dont I take my kielbasa recipe and make my own?" Ok so I know how to cook the kielsbasa in...- hondabbq
- Thread
- Replies: 24
- Forum: General Discussion
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Dripping back bacon
I have made back bacon a few times. The last time it was on the dry side and I wasn’t happy. I’m always looking to improve and read on the Amazingribs website to cook and smoke at 325 to push through the stall and have a shorter cook time which makes for a juicer end product. I bribed the pork... -
vacuum mesh bags
I cannot find the lady that used to sell vacuum mesh bags on the SMF pages. Anyone got a link or a lead?- hondabbq
- Thread
- Replies: 1
- Forum: General Discussion
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Umai Hungarian Salami
I have made a few batches of charcuterie with the Umai casings. A friend asked if I have ever done Hungarian Salami. I have not. so I started to read up on what makes Hungarian salami, Hungarian Salami. Recipe and ingredients seem easy enough. The only fall back I have is no curing chamber... -
How long to cure turkey breasts
I have done belly and back bacon multiple times with Pops brine. My buddy asked me to do him up some turkey breasts. What kind of time in the brine are we talking here, necessary for proper cure? I always cure for 2 weeks for bellies and loins but these breasts are much smaller. Then... -
How cold is too cold to cold smoke?
I watch the temps a few weeks out to try and plan some bacon smoking as this time of year can be sketchy up here. Well the weather changed more than I wanted. I put my 25 lbs of bellies on this morning at 6 am with my AMNPS with dust. It’s sitting at about 0c outside. I smoke inside my garage... -
Casings.... Natural vs collagen
I have made fresh and smoked sausages for a few years now, always using natural casings. I also have been making snack sticks for years using collagen casings. This morning I grabbed the last package of breakfast sausage, so I need to make more. I started to look online as I can’t buy... -
Fat smear
If some of you read my "Mushy Kielbasa" thread last week you will know I had some issues. I have since rectified those issues with a fresh batch of Kielbasa this past weekend. My question is this. If by chance fat smear does happen to any one of us, is it possible to rectify it before... -
Mushy Kielbasa
I made Kielbasa recently and had a small failure. Its ok but its a texture thing. I have made lots of kielbasa in the past. I use a Hi Mountain mix and add a bit extra spices for flavor. I use their cure. I had no cure left and used their spices, and my additions, and just instacure. The meat... -
Using cure #1 right away?
I was bored and doing some reading and saw a few online pages that said that when making sausages that contain cure #1, that you could mix, stuff and cook immediately? When I make my kielbasa or meat sticks, I mix, stuff and let rest overnight then cook the following day. Have I been =wasting a... -
Anyone ever brine ribs?
I had some thick ribs from Costco today. I dud them like I usually do and they were great. In some spots on the racks it was thick with meat a was a bit dry actually. Would brining them for a few hours help alleviate that with thick ribs? -
Pops brine or dry cure?
I have done belly bacon and back bacon a few times. I prefer the back bacon done in pops brine, but I have never done belly bacon in Pops brine. Have any tried both when making belly bacon? Which method did you prefer? -
Meat sticks. How long after cooking...........
Hi all, Been smoking meats for years. I make everything myself, bacon, back bacon, pancetta, sausages, ground meat sticks and of course meat sticks. I find it isn't worth my time unless I do a 10 lb run of anything in the stuffer. So I end up with about 50-60 full length sticks each run. I... -
Meat sticks. How long aftercooking...........
Hi all, Been smoking meats for years. I make everything myself, bacon, back bacon, pancetta, sausages, ground meat sticks and of course meat sticks. I find it isn't worth my time unless I do a 10 lb run of anything in the stuffer. So I end up with about 50-60 full length sticks each run. I... -
Whole Hog on a GMG JB advice needed.
I am having a staff BBQ at my house in May (I get too busy in the summer on weekends to do it in the summer), and I want to do a Whole hog on my GMG. Any advice on temps, times etc? If you have done a whole hog on the above grill or similar please indicate the dressed weight of the hog you did... -
Pops brine variations
Im using pops brine for the first time with bellies. I have done tons of bacon dry cured with flavors added during the cure times. Can or have you added flavors to pops brine?
