Special comments for those using UMAi bags.
February 25, 2019 at 04:28 Badjak
Looking good, Ray.
By the way, did you manage to get hold of crusty and Ross?
February 25, 2019 at 06:13 sawhorseray
Thanks Badjak, I should have some pretty nice coppa in a couple of months. I have more UMAi bags on the way here and will be all set for next Saturday when they get rised off and covered with paprika before going into the UMAi.
I did email both those guys, I chat with Ross a couple times a week, I send him jokes. His wife passed away a couple years back and he’s getting pretty close to 80 years old, think he’s just not all that active.
Jan (Crusty) emailed me wanting some advice about Sous Vide cooking, something I’ve been dabbling in for about six months now. I also tried to steer another guy here from my RV forum, he used to frequent the old sausage site and is the guy who got me into Sous Vide. He’s also on my email list and I got him smoking a load of Canadian bacon, next he’ll be doing a load of belly bacon he tells me. He’s not all that active to his doc and wife limiting his meat intake. I guess you can lead a horse to water, but ya just can’t make them drink. Seems like there just aren’t that many of us around I guess.
I’ve also noticed there’s a lot more folks who think they’re “smoking” meat on their wood-fired BBQ’s at 250º than there are men like us who are truly smoking meat that’s been cured. Myself, I don’t consider someone who’s got a pork butt or brisket going at 225º for 16 hours really “smoking”, it’s slow grilling as far as I’m concerned. “If it’s going to be smoked, it must be cured”, Rytec Kutas.
March 12, 2019 at 01:19 Badjak
Yeah, you can only try. I was in comms with Crusty for a bit, but that sort of fizzled out.
I have to admit that currently I am doing more grilling and barbecuing than curing/smoking.
The weather will slowly be cooling down now, so time for biltong and sausages is coming.
Gotta combine it all with my new hobby of brewing beer. But then, what’s better than beer and biltong? Or beer and sausage….
March 13, 2019 at 18:19 sawhorseray
Beer and biltong, beer and sausage, what’s not to like? Sometimes I’ll par-boil my Italian sausage in beer and onions like a brat before I grill them, then sauté the onions in butter when the sausage is ready to go on a French roll. Yummy for the tummy!
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