Search found 444 matches
- Fri Feb 13, 2015 17:22
- Forum: Dry Cured Meats and Sausages
- Topic: Sourcing starter cultures in Canada
- Replies: 28
- Views: 39925
- Fri Feb 13, 2015 15:51
- Forum: Dry Cured Meats and Sausages
- Topic: Sourcing starter cultures in Canada
- Replies: 28
- Views: 39925
- Thu Feb 12, 2015 16:56
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Understanding Tublin/ Umai
- Replies: 11
- Views: 13555
Phil- That study is listed on the Umai site. It is on Dry aging beef.....and you have to pay to download it in PDF form. You can also find it here: http://www.pubfacts.com/search/Dry+ageing+bag Don't think I'll pay $36 to download the study. It kind of goes with the corporate culture of Umai doesn'...
- Thu Feb 12, 2015 16:08
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Understanding Tublin/ Umai
- Replies: 11
- Views: 13555
Over on winepress.us forum there is a discussion about the drybags including reference to research by Kansas State University, which is not cited. I've tried searching the University's research libraries without success. :mad: http://www.winepress.us/forums/index.php?/topic/45394-dry-aged-beef/page-4
- Tue Feb 10, 2015 22:48
- Forum: Hyde Park
- Topic: Smoked Product Too Dry
- Replies: 11
- Views: 9289
I really appreciate the time all you have taken to comment on my enquiry - it is why this forum is such a great resource. Bob said: "Speaking of woodwork next time you feel like making woodchips on the lathe try turning a few dowels to fit the inside diameter of your stuffing tubes. Would make clean...
- Tue Feb 10, 2015 18:45
- Forum: Hyde Park
- Topic: Smoked Product Too Dry
- Replies: 11
- Views: 9289
For temperature, I am using digital thermometers for the smoker and the IT. Being too critical can't be a bad thing as long as I don't give up. As a furniture maker I tend to be quite critical of my work and never express an opinion when someone asks me what I think about my work. When I look in the...
- Tue Feb 10, 2015 18:16
- Forum: Hyde Park
- Topic: Smoked Product Too Dry
- Replies: 11
- Views: 9289
Oh yes, the details almost as prescribed by Len Poli. Bob K has the recipe url. The stuffed Jims spent the night in the fridge. Next morning I let them sit at room temperature over breakfast. I preheated the smoker to 135° with the product loaded for one hour. Raised the temp to 145° with smoke for ...
- Tue Feb 10, 2015 17:07
- Forum: Hyde Park
- Topic: Smoked Product Too Dry
- Replies: 11
- Views: 9289
Smoked Product Too Dry
I made my first batch of smoked Slim Jims using Len Poli`s recipe and using collagen casings. Only change was using wild boar trim instead of pork trim. I`ll add a bit more heat next time. I`m still learning how to use the new Bradley but am getting the hang of it - need to take more time preheating...
- Sun Feb 08, 2015 01:31
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: My Journey with UMAi Bags
- Replies: 124
- Views: 94569
- Sat Feb 07, 2015 20:52
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Understanding Tublin/ Umai
- Replies: 11
- Views: 13555
the Tublin (Umai) material will allow only so much out at a time. One of things I really enjoy about WD is this kind of thought provoking thread :grin: Bob, if you are correct then something else has to explain the differential rate of lost moisture while hanging in a Umai bag in the fridge. On my ...
- Fri Feb 06, 2015 21:12
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Salumi vs. Chamber Salumi: Which tastes better?
- Replies: 38
- Views: 34254
- Thu Feb 05, 2015 23:04
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 20940
- Thu Feb 05, 2015 20:50
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 20940
so I'll keep ya'll posted if I run into any snags. RG, snags or not we want to hear about progress as you check on weight loss. Seeing you are from Hogtown makes me think back to our 2 years there in '68 -70 after Purdue when we lived in the first house off the east-west runway of Ohara - quite the...
- Thu Feb 05, 2015 16:18
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Orange Lonzino (UMAI Dry Bag)
- Replies: 23
- Views: 20940
- Wed Feb 04, 2015 15:53
- Forum: Dry Cured Meats and Sausages
- Topic: Devo's Country Ham
- Replies: 55
- Views: 46444
And when doing the math you need to remember that you are paying $4/lb for any waste. When I included the waste my price last Fall was $5.50/lb - my last pork sideredzed wrote:At $4 per pound, once you do the math, it's a serious chunk of change and then I would have to process and eat all that pork.