Devo, I may have missed it, but did you mention what wood you used for smoking? Also, these look so good I'm thinking of giving them a try. Care to share a recipe or where I could find it?

So just a small update. There are only 2 logs of the Soppressata left....I opened another over Christmas when family and friends came over. The other 2 are at 35% weight loss as of now and the Chorizo logs are around 30% respectively. They are softer to the touch then the Soppressata at 30% was, so ...

Devo, those look great. I really enjoy me some pepporoni, so I have a feeling I'll be making this recipe with my next UMAI go round. Great job!

Ok. I'll report back tomorrow then to see what happens.

I'll do it tonight to see what I'm looking at then. I'll try and snap a picture of it before the cut and after for reference. It's sucks that's how things went down over at that forum. I'm been there a few times and it's a very inactive forum. I don't do much there at all really, it was just kind of...

They get flipped usually every couple days at least. It's just odd that this black mark would show up on this one very small spot only from one of the areas of contact. Ohwell, it doesn't seem to be spreading, so maybe I'll open up that one and cut it out and rebag the rest. It'll dry alittle slower...

Great job on those and we all know how hard it is to wait. :mrgreen: My pepperoni are all around 35% and have till the 24th before I break one open. :wink: Thanks Devo. It was your pictures and thread that pushed me over the edge to buy the package. They are really good as is and it's highly likely...

Thanks Bob. Luckily I've got 4 total logs of the stuff and the Chorizo coming in right behind it so I won't have a shortage for a bit. I'm getting more bags for Christmas also, so I'm planning some whole muscle bags also.

Ok so I just couldn't wait!!! One of my logs hit 30% weight loss yesterday, so cut it open and sliced a few pieces. This stuff is good! No off smells or flavors what so ever. Nice tang and salt levels are good. It's a simple recipe, but it's very good. I put the pieces back into an UMAI bag and tied...

so many spices going on in this thing I can't detect all that much of a tang, but it's there Hi Richard, It sure looks like a very successfull first timer and I guess that if there is no overt tang it´s probably because of the lack of added sugar, but as meat content seems really high there has pro...

Bubba, those look great. Care to share a recipe?

Rob, here's a link to a good read on why some of portions are what they are. http://www.meatsandsausages.com/sausage-recipes/secrets Lots of great info in there that I frequently go back and forth too. As you make your own, be sure to write down how much of each spice is used. When they are done, yo...

Devo wrote:

rgauthier20420 wrote:Devo, any updates on these yet?

Right now they are all averaging around 25% so still got a ways to go yet.

Cool thanks! The hardest part about this type of creation is the wait!

Devo, any updates on these yet?

Thanks Rg that's what I was hoping to hear. (the smoke was not strong) I want to make a German type smoked salami but did not want the smoke to be overpowering. To increase the smoke flavor you can cold smoke on successive days. I smoked for 3-4 hours with a blend of cherry, hickory, and maple (Pit...