Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on September 24, 2017, 09:23:17 AM

Title: UMAi SS Making
Post by: nepas on September 24, 2017, 09:23:17 AM

Did up 5lbs this morning. Mixed, stuff and right into smoker..
(http://i868.photobucket.com/albums/ab242/nepas1/ussmixing.jpg)


Got 3 & 3/4 chubs
(http://i868.photobucket.com/albums/ab242/nepas1/usschubs1.jpg)


In smoker starting @140*
(http://i868.photobucket.com/albums/ab242/nepas1/usschubsmokr.jpg)

Title: Re: UMAi SS Making
Post by: Roget on September 24, 2017, 09:39:38 AM

Looking good!

Title: Re: UMAi SS Making
Post by: GusRobin on September 24, 2017, 12:12:25 PM

Rick,
Is that a kitchen-aid mixer attachment that you are using to mix the meat?

Title: Re: UMAi SS Making
Post by: nepas on September 24, 2017, 04:25:55 PM

Quote from: GusRobin on September 24, 2017, 12:12:25 PM

Rick,
Is that a kitchen-aid mixer attachment that you are using to mix the meat?

Its the KA Dough hook.