Search found 191 matches
- Thu Feb 05, 2015 15:29
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 22782
Pulled the loin out of the cure 2 days ago. All in all a 12 day cure. Bagged it and it's not hanging in my back fridge with a make shift hanger that I put together with some self tapping screws and a wooden dowel. Works nicely. http://cdn.smokingmeatforums.com/4/4a/900x900px-LL-4ad0aee6_20150204_193...
- Tue Feb 03, 2015 22:59
- Forum: Dry Cured Meats and Sausages
- Topic: Devo's Country Ham
- Replies: 55
- Views: 46914
- Tue Feb 03, 2015 15:54
- Forum: Dry Cured Meats and Sausages
- Topic: Devo's Country Ham
- Replies: 55
- Views: 46914
- Thu Jan 29, 2015 18:55
- Forum: Dry Cured Meats and Sausages
- Topic: Devo's Country Ham
- Replies: 55
- Views: 46914
- Thu Jan 29, 2015 17:02
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Coppa In The Dry Bags UPDATES
- Replies: 39
- Views: 39947
Cant you guys get pork butts? Just remove the Coppa muscle and use the rest for sausage. http://curedmeats.blogspot.com/2007/10/coppa-butchery-how-to-harvest-one.html [url=http://i1289.photobucket.com/albums/b512/bobkarchery/57206ec7-7c3e-4bc1-a4e2-a570db434312_zps2a2124a8.jpg]Image [/URL] I sure c...
- Thu Jan 29, 2015 16:53
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Coppa In The Dry Bags UPDATES
- Replies: 39
- Views: 39947
- Thu Jan 29, 2015 16:06
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Coppa In The Dry Bags UPDATES
- Replies: 39
- Views: 39947
- Mon Jan 26, 2015 15:57
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 22782
Red, the bag has a good amount of juices from the orange and loin hanging around in it right now. It's looking good so far and I do think I'm going to open it up and toss some minced garlic into the bag. I might toast some fennel and grind it up and give the loin a light dusting before I seal it in ...
- Fri Jan 23, 2015 22:08
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 22782
- Fri Jan 23, 2015 21:07
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 22782
Orange Lonzino (UMAI Dry Bag)
Inspired by Red's Orange Lonzino, I started my own last night. Starting weight of the loin is 1716 g. Spice mix is very simple with 2.75% sea salt and .25% Cure #2. I cut up about 8 naval oranges, squeezed about half of their juice into the bag, and put all of them (the squeezed ones too) into the b...
- Wed Jan 21, 2015 23:23
- Forum: For beginners
- Topic: Smoked Sausage Texture
- Replies: 10
- Views: 8566
Is this something closer to the exterior texture you are looking for? http://www.smokingmeatforums.com/content/type/61/id/362869/width/500/height/1000/flags/LL http://www.smokingmeatforums.com/content/type/61/id/362870/width/500/height/1000/flags/LL For these, I dried at 100 for 2 hours and then smo...
- Fri Jan 02, 2015 19:16
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Soppressata and Chorizo
- Replies: 40
- Views: 36720
Thanks Bob. This will the 2nd one and it's been a ride to say the least with the 1st. So we're looking forward to it. I've never used actual back fat for any of my stuff. I don't have a butcher locally that I can get it from and I'm not about to order that online. For these 2 recipes, I simply bough...
- Fri Jan 02, 2015 17:01
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Soppressata and Chorizo
- Replies: 40
- Views: 36720
I definitely doesn't seem to be that case with the 50mm ones I'm using. I'm seeing that percentage drop in usually 2-3 days time.Devo wrote:As a rule of thumb for these 32mm bags I find they loose about 2-3 % every 24-30 hours. Not sure on the 50mm ones yet as I have not started anything with them yet.
- Fri Jan 02, 2015 16:11
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Soppressata and Chorizo
- Replies: 40
- Views: 36720
Thanks Devo. I feel like I'm getting better at "knowing" where they are at by squeezing them. It's definitely different than the Soppressata. The meat came from the same shoulder and the same amount of liquid was used with the culture in both recipes. I know it's safe to eat so that good seeing as I...
- Fri Jan 02, 2015 15:27
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Soppressata and Chorizo
- Replies: 40
- Views: 36720
Well I'm on my last of 4 logs of the Soppressata and it's still in the bag in the fridge. It's gonna sit there until the wife is ok with trying it. She's having our 2nd child next and my parents will be up, so we're opening after the hospital stay. This stuff is good and I'll be making the exact rec...