Search found 191 matches

by rgauthier20420
Thu Dec 04, 2014 17:41
Forum: Sausages
Topic: [USA] Beef Gyro Loaf
Replies: 17
Views: 22641

Errrr after seeing this I know have to make it. Me and the lady LOVE gyros and if I could make them then that would be just super. Damn! Yes please post the flat bread recipe. Thanks for bumping this up Bob.
by rgauthier20420
Thu Dec 04, 2014 17:32
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 114448

I want to thank all the contributors to this thread! Your successes with products made using the UMAi Dry Bags encouraged me to keep trying them. After learning the nuances of sealing these bags with my chamber vacuum, I too have had good results. I have made Lomo Embuchado, Bresaola, Lonzino, and ...
by rgauthier20420
Wed Dec 03, 2014 21:53
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: I also made Pepperoni in drybags tonight
Replies: 29
Views: 26972

Devo, those really do look great! It looks like my 50mm bags have shipped, so I'm hoping to get to give this a shot very soon. Thanks for inspiring and kicking me in the a$$ to get them.
by rgauthier20420
Wed Dec 03, 2014 15:52
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: I also made Pepperoni in drybags tonight
Replies: 29
Views: 26972

I'll jump on this wagon. I've been wanting to try these UMAI bags and since I've got some birthday money I just want and bought them. I picked up the 50mm version though as I like a larger diameter final product. Good luck on these and keep us posted. They look good so far.
by rgauthier20420
Mon Dec 01, 2014 20:44
Forum: Dry Cured Meats and Sausages
Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
Replies: 26
Views: 24434

RG - There is nothing wrong with using Ph papers. While they are a bit hard to interpret, for us color challenged folks, they work just fine. Yeah. I'll admit, I got a bit lazy. I'm hoping they turn out ok as far as being safe to eat. They were properly cured and cleanliness was kept in mind all th...
by rgauthier20420
Mon Dec 01, 2014 16:32
Forum: Dry Cured Meats and Sausages
Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
Replies: 26
Views: 24434

Lookin good Rg! Was there any sugar added to the recipe, and were you able to check the Ph after fermenting? What is the white thing and the paint-type can for? Hmmm there was no sugar added. I guess I missed that....hope it doesn't fully compromise them. I haven't done fermented anything in awhile...
by rgauthier20420
Mon Dec 01, 2014 15:52
Forum: Dry Cured Meats and Sausages
Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
Replies: 26
Views: 24434

Hi RG (...curious to know what the "R" stands for? :roll: ) I´d also say that with one tablespoon of each spice you´ll have such a feast of flavours that the meat flavour itself may become just a secondary feature. And not to be a wisecracker bit the only spice I´d go carefull with is the cinnamon....
by rgauthier20420
Wed Nov 26, 2014 15:13
Forum: Dry Cured Meats and Sausages
Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
Replies: 26
Views: 24434

Red, I also looked at a few of the recipes that are looked within the links he'd posted in that thread and they all seem to have the spices measured in "heaping tbsp". That makes me believe/think that he didn't miss type also. When I tried what my friend brought in, it really was a punch in the face...
by rgauthier20420
Wed Nov 26, 2014 12:24
Forum: Dry Cured Meats and Sausages
Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
Replies: 26
Views: 24434

Thanks for the review Red. The tablespoon measurements are the same as the ones from the recipe that person used in the thread Igor had posted. Although his isn't smoked, my friend told me how he remembers his grand mother having and outdoor smoke house of sorts with sausage hanging. Now if in fact ...
by rgauthier20420
Tue Nov 25, 2014 19:57
Forum: Dry Cured Meats and Sausages
Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
Replies: 26
Views: 24434

So we've settled on a the proportions of the recipe. They are driven from the thread that Igor had posted with the additions of the culture and Cure #2 Here's the recipe (it's not mine): 3 lbs. of beef 2% salt 3 T garlic powder 3 T paprika 2 T ground black pepper 2 T cumin 1 T cinnamon 2 T dried oni...
by rgauthier20420
Tue Nov 25, 2014 17:52
Forum: Dry Cured Meats and Sausages
Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
Replies: 26
Views: 24434

Regional differences have much to say when it comes to Sudjuk. The armenian version in the thread (whose author I hope will mingle in again sometime even if I erroneously labeled him as bulgarian :???: Nerir indz!!) seems quite close to the kind of Sudjuk that I have encountered in Bulgaria actuall...
by rgauthier20420
Tue Nov 25, 2014 15:15
Forum: Dry Cured Meats and Sausages
Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
Replies: 26
Views: 24434

Marianski also has a recipe here: http://www.meatsandsausages.com/sausage-recipes/sucuk The Albanian version is also known as suxhuk , so you might google that. Be sure to update us on this search as I'm a curious to see what you will come up with. I have never met an Albanian (that I know of). :??...
by rgauthier20420
Tue Nov 25, 2014 02:14
Forum: Dry Cured Meats and Sausages
Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
Replies: 26
Views: 24434

Thanks so much Igor!!! I'll take a good look through it tonight. I love trying new recipes and varieties.
by rgauthier20420
Mon Nov 24, 2014 22:50
Forum: Dry Cured Meats and Sausages
Topic: Albanski Sudzuk (Albanian style dry cured sudzuk)
Replies: 26
Views: 24434

Albanski Sudzuk (Albanian style dry cured sudzuk)

I've got an Albanian co-worker and I'm always bringing him in tastes I'm my cured smoked stuff and he loves. I love challenges, so I've set out to find a recipe for this sausage. It appears to be a dried beef product smoked with hickory, but I've no idea as far as spices because I've never had it. C...
by rgauthier20420
Mon Nov 24, 2014 19:10
Forum: Smoked pork products
Topic: German Summer Sausage (Len Poli)
Replies: 12
Views: 14949

F-LC should work well for you since it is a versatile starter. Ferment at a higher temp to give it some tang which will nicely complement that extra spice. What type of fermentation chamber will you be using? Good to hear. I've got a converted wine fridge that uses a paint can heater for temp contr...