Bob, these were cold smoked. They could definitely do with more smoke flavor. I didn't smoke with 100% hickory though so that might have contributed to the lighter smoke flavor (since hickory is so strong).Bob K wrote:Rg-
When you smoked them were they hot smoked or cold smoked?
Search found 191 matches
- Fri Dec 12, 2014 19:29
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24639
- Fri Dec 12, 2014 17:55
- Forum: For beginners
- Topic: Cure calculators and recipe spreadsheets?
- Replies: 6
- Views: 11789
- Fri Dec 12, 2014 16:29
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Soppressata and Chorizo
- Replies: 40
- Views: 36604
What type of chorizo did you make? I just bought Charcuteria: The Soul of Spain , by Jeffrey Weiss and have been reading the different chorizo recipes. It's an amazing and inspirational book. Would probably make a great Christmas present for any one of us meatheads! Red, I used the recipe from the ...
- Fri Dec 12, 2014 16:25
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24639
Looks like you succeeded RG! The % of weight loss is simply a guideline and not always the correct indicator since there is often a considerable difference in the amount of water between different cuts of of meat and where they came from. So there is no steadfast rule, it's ready when it's ready. Y...
- Fri Dec 12, 2014 15:15
- Forum: Dry Cured Meats and Sausages
- Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
- Replies: 26
- Views: 24639
So a few of these have finished. I pulled 2 of the links down from the dowel and the 1st weight in at a 40% weight loss and the other 41%. They're a little softer than I'd like, but a little time of the fridge vac sealed should even them out. I had some last night and I must say that they are very c...
- Fri Dec 12, 2014 15:12
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Soppressata and Chorizo
- Replies: 40
- Views: 36604
- Thu Dec 11, 2014 17:10
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Soppressata and Chorizo
- Replies: 40
- Views: 36604
My Tublin 10 plastic casings arrived a few days ago from Umai. Fast shipping. Unfortunately won't be able to do anything with them for a couple of months. I will then undertake an experiment where I will make three different products and make half of each using the plastic in the fridge technique a...
- Thu Dec 11, 2014 16:10
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Soppressata and Chorizo
- Replies: 40
- Views: 36604
- Thu Dec 11, 2014 15:33
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Soppressata and Chorizo
- Replies: 40
- Views: 36604
My son broke our home laptop so I had to wait to get back into work to get this updated. On Tuesday, I pulled the Soppressata down and stuffed and hung the Chorizo. Here are a few shots. The Soppressata took on an amazing color since the cure and ferment. No off smells at all right now. They are cur...
- Tue Dec 09, 2014 20:40
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Soppressata and Chorizo
- Replies: 40
- Views: 36604
If you are making Coppa, Bresaola etc etc, you can stuff them in an UMAi bag without a vacuum seal but encase it all in stretch netting and dry the same in your kitchen fridge. This method works also very well. Cheers, Jan. Jan, for now I only picked up the 50mm bags. Once I'm through these, I migh...
- Tue Dec 09, 2014 18:52
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Soppressata and Chorizo
- Replies: 40
- Views: 36604
- Tue Dec 09, 2014 18:21
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Soppressata and Chorizo
- Replies: 40
- Views: 36604
- Tue Dec 09, 2014 16:38
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Soppressata and Chorizo
- Replies: 40
- Views: 36604
Thanks! I'm using the 50mm casings with the twist ties, but I'm gonna watch that video still to see. I'm sure it's the same throughout. I'm still very hopeful for this process. I guess for some reason I was under the assumption that a vacuum seal must be present inside of the bag for the system to w...
- Tue Dec 09, 2014 15:22
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: Umai Soppressata and Chorizo
- Replies: 40
- Views: 36604
Umai Soppressata and Chorizo
This is my first time using these bags for fermented and dried meats so I'll document it up to the finish line. Yesterday I ground about 9 lbs of pork shoulder through the largest plate in my grinder and mixed 4.4 lbs with the Soppressata spices and 4.8 are waiting for the Chorizo spices (I'll expla...
- Mon Dec 08, 2014 16:52
- Forum: For beginners
- Topic: My Handy Excel Spread Sheet Is Here If You Want It
- Replies: 5
- Views: 6286