≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

Keep it clean, folks! (…more or less.) sausage making

How to Do It:
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outlaws inlaws


Now Whoaaaa Pards… Just a cotton-pickin’ minute! 

I reckon this is mighty important!  Let me tell you how to “TURN THE PAGES” on any particular subject. This is how you do it… so pay attention wranglers!

Use the “Older Comments” and “Newer Comments”  BUTTONS at the bottom of each page to navigate within a comment section. Wagon loads of valuable information are accessed this way!


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by Frank L. Visco
My several years in the word game have learnt me several rules:
  1. Avoid alliteration. Always.
  2. Prepositions are not words to end sentences with.
  3. Avoid clichés like the plague.(They’re old hat.)
  4. Employ the vernacular.
  5. Eschew ampersands & abbreviations, etc.
  6. Parenthetical remarks (however relevant) are unnecessary.
  7. It is wrong to ever split an infinitive.
  8. Contractions aren’t necessary.
  9. Foreign words and phrases are not apropos.
  10. One should never generalize.
  11. Eliminate quotations. As Ralph Waldo Emerson once said, “I hate quotations. Tell me what YOU know.”
  12. Comparisons are as bad as clichés.
  13. Don’t be redundant; don’t use more words than necessary; it’s highly superfluous.
  14. Profanity sucks.
  15. Be more or less specific.
  16. Understatement is always best.
  17. Exaggeration is a billion times worse than understatement.
  18. One-word sentences? Eliminate.
  19. Analogies in writing are like feathers on a snake.
  20. The passive voice is to be avoided.
  21. Go around the barn at high noon to avoid colloquialisms.
  22. Even if a mixed metaphor sings, it should be derailed.
  23. Who needs rhetorical questions?
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662 thoughts on “≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

  1. I sure would appreciate some advice on making the site easier to navigate. Hey, I’ll rip the guts out of it if it’ll help. Got any good examples (sites) that I could look at?
    Should we start an UMAi project? …sounds like a good idea to generate some interest and traffic. I could send an email to everyone who’s registered to post on the website, and maybe generate some traffic that way. (I’d better update the site first, though.)

  2. I think a UMAi section would be great Duk! I’ve made a capicola (pork butt money muscle) and a prosciutto (pork leg) is next on my list of charcuterie efforts. I don’t know how popular tying up the bottom shelf of the fridge would be for 3-4 months doing a prosciutto, tho I imagine I’ll find out. Yesterday I steaked out a ribeye roast I’d been drying in a UMAi bag for 46 days, incredible beef flavor. I’ve been using the Sous Vide method recently for steaks and tritips, life changing!

    This Lance RV site forum is pretty darned easy to navigate:


    As far as securing a smaller stuffer down I’m leaning towards a newer, thicker sausage board, maybe 3/4″ thick. I could use some carriage bolts thru the bottom and I always place my sausage board on the thick towel between it and the marble countertop. I don’t like the looks of the lip of our counter for using a C-clamp, just something about it that makes me think I need to take another course of action. RAY

    1. Umai would be interesting.
      I am not particularly interested in aging meat, but if those bags can be used to make ham and stuff, then I’m all ears!
      Just need to see if they fit in with my bucket of beer that shortly will be occupying the bottom of my fridge (that’s where the inkbird temperature controller is going to have to earn its money.
      Ray: do you have any umai bags that you recommend? Or maybe more important, are there any that you say I shouldn’t use?

      As for sites:
      Cheftalk.com works pretty well, as does sausagemaking.org (only really mentioning them because somewhere hidden in it is an awesome snackstick project by NCPaul).
      But I don’t now that much about websites.

  3. Hi Badjak! The UMAi bags come in two distinct uses. The “dry steak” bags are for dry aging sub primal cuts of meat, usually turning roasts into dry aged steaks, increases the beef flavor tremendously, takes up fridge space anywhere from 28 to 60 days. The “charcuterie” bags are for dry curing meat, usually pork cuts, into things like capicola, prosciutto, lozano, etc. Tho the cuts are smaller than sub primals, they still take weeks to months in the fridge. One is ideally looking for a 35-40% weight loss from the original cut of meat to be properly cured. The charcuterie will require Cure #2, the dry steak nothing more than the meat and bag itself. The charcuterie bag pretty much replace needing a curing chamber and all the humidity controls, the miracle happens inside the bag, inside your fridge. Hope this helps a bit. RAY

    1. Thanks Ray,
      I’ll keep a look out for charcuterie bags then (I got cure #2).
      They seem difficult to find in Europe, or to have absurd prices, like over 100 U$ for 6 foot of casing.

      Frankly, I don’t care for the taste of aged beef. Smells and tastes funky to me. Maybe I have only had wet aged?

  4. In Europe the UMAi bags are sold as Tublin bags. Here’s a link I found


    I know nothing of metrics or centigrade, and certainly nothing about Euros, so I don’t really have any idea as to what kind of price this would be. The UMAi charcuterie kit that I purchased for $22 US included five bags, some Cure #2, juniper berry, and some strips referred to as a vac mouse. The vac mouse is sealed at the opening of the charcuterie bag when the curing process is ready to begin, helps the bag breathe somehow without letting air in. Here’s a video of what I got and what I did, I followed this guys directions to a Tee and my copa came out great. He explains thing far better than I. RAY


  5. Thanks Ray,
    That’s some good detective work!
    I managed to contact Tublin and their bags are sold in Germany under the name 55grad.
    So now I have contacted 55grad for more info, but I think I would be looking for these: https://www.55grad.biz/epages/63182353.sf/sec034ef2ec30/?Locale=en_GB&ViewObjectPath=%2FShops%2F63182353%2FCategories%2F%2255Grad%20Raeucherbeutel%22&ChangeAction=SaveLocale&ChangeObjectID=135604827
    And these guys deliver to the Netherlands.
    Tublin also gave me a Danish website, but that’s only in Danish. I can sort of read it but not too well (same with German, but they got an English version up as well 🙂 )
    Anyway, waiting for them to get back to me.
    Do you know if there are any specific requirements to the vacuum machine?

    Looks like we started an UMAI section already….

    1. Hi Badjak! I don’t know if I’d refer to it as a requirement, but the vacuum machines with a “trough” are highly recommended as opposed to the “vertical” machines where the bag is pushed through a slot and sensors take over. The most commonly used machines are the “Foodsaver” brand with the trough, tho they do also make the vertical model. One trick I did pick was after my coppa was cured and ready to eat there was a pretty hard outer shell to contend with. I placed in a standard vacuum bag and sealed it up, let it sit in the fridge for another three weeks, softened right up and was delicious. I really need to get off my butt and make another! RAY

  6. Well, whataya know! If you add a comment to any ol’ page (old style), the site accepts it! It won’t show up in the forum, but it DOES show up in the comments on whatever topic you picked.
    I don’t recommend this method, but whatever…

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