@@RedCowEntertainment - but 4 to 6 weeks? I wouldn't be able to hold out until then. I saw some video where they said Umai in fridge would be done in a week. That gave me high hopes. But now you're saying 4-6 weeks. And I'd prefer 40% loss, to make it tastier with a harder texture. Is it better to just buy a drying box/chamber or something? Have you ever heard of Biltong and tried making that? I've heard people rave about the flavor.
Wow, Dr. Charcuterie, you’ve done it again!!! You are the new Sausage King 👑 Abe Froman is, soooo 1986. My favorite spice is Flavoring also. Can you change your outro too falling pork?👍
Great vid! Just got the kit and looking forward to making my own. Already have a capicola and breseola in the fridge drying with the UMi bags so looking forward to the sausage as well. I know a lot of people around here will dry it in their attics in the fall when the temps get cold enough. This just seems to be so much easier! Buon Apetito! (BTW, loved the bit about the calculators. I laughed out loud on that one!)
It seems like there were fewer jokes in this and I think it works better. Don't get me wrong, the random weird jokes are always hilarious but I laughed harder in this episode since they were fewer and far between. Glad the gadgets worked out, looks delicious!
Stephen Tomoser yeah, I usually just include whatever jokes come naturally. I try to not force them. So in this particular one which has a lot of information and steps to go through, I didn’t feel the need to bog it down with unnecessary jokes. It was better to keep up the pace of the video. Thanks for watching and enjoying!
Love you EJ. I'm a vegetarian so I like to watch your videos to remind myself what I'm missing. I drink a lot of booze though so I can enjoy the other half of your content. [edit] also dextrose is just corn sugar, use it a lot in homebrewing.
use rubber gloves for mixing meat, the hands get not too cold, and meat is not getting worm from your hands is well you can buy gloves at any grocery or tjMax store for couple of bucks.
it would technically work but it may not be ideal texture. I wouldn't freeze it all the way through, I'd maybe firm it up in the freezer for less than an hour and then you can mix all the ingredients in there (keep as cool as possible in the process) and try to stuff it. Just want to avoid getting the meat all mushy.
@@RedCowEntertainment thank you EJ I make a lot of smoke sausages, summer sausage, kielbasa... just never use a grinder fresh ground from the butcher to the freezer hour or so later I am making sausage for the smoker... I have never used the Umai dry sausage kit before, I did order it and a seasoning pack that's why I sent you the comment question about course grind... thank you for your answer...
Eureka! You’re the only one I’ve seen in all my research who has shown the oven/fridge method of curing!! I’m a beginner and wanted a simple curing recipe, but all the methods are so ridiculously diverse and overwhelming. My gran didn’t have a modified fridge with fans and temperature controls and humidity regulators! She made it, hung it, ate it. Thanks so much! I will try this asap! Btw, how long is this sausage able to be stored please? (Not that it would last the week lol) I’m guessing I’d have to freeze or vacuum pack it? Thx!!
@@RedCowEntertainment I understand. I tried to frame the question in a way that left you no way out, but alas, my word-jitsu was no match for your grammar-karate.
Very boring dry sense of humor it was like a bad stand up bit about food. Present the product add a few jokes but don't abuse that because your not naturally funny that way. Truth hurts. It was painful watching some of this.
Thank you for the feedback. I will not take your advice. Putting a bunch of unfunny jokes in my videos is the only thing that brings me joy. I will not stop. Have a wonderful day!
I’m so glad you invited all of us to your sausage party. It’s the highlight of my quarantine.
S.A. Schmitt I’m glad you enjoyed my old wieners
They were very satisfying, thank you!
@@RedCowEntertainment - but 4 to 6 weeks? I wouldn't be able to hold out until then. I saw some video where they said Umai in fridge would be done in a week. That gave me high hopes. But now you're saying 4-6 weeks. And I'd prefer 40% loss, to make it tastier with a harder texture. Is it better to just buy a drying box/chamber or something? Have you ever heard of Biltong and tried making that? I've heard people rave about the flavor.
Wow, Dr. Charcuterie, you’ve done it again!!! You are the new Sausage King 👑 Abe Froman is, soooo 1986. My favorite spice is Flavoring also. Can you change your outro too falling pork?👍
A bit of EJ's dry meat is just what this Monday needed!
Ben White dry humor and dry meat, just for you!
Great vid! Just got the kit and looking forward to making my own. Already have a capicola and breseola in the fridge drying with the UMi bags so looking forward to the sausage as well. I know a lot of people around here will dry it in their attics in the fall when the temps get cold enough. This just seems to be so much easier! Buon Apetito! (BTW, loved the bit about the calculators. I laughed out loud on that one!)
I always heard that you don't want to know how the sausage is made. I guess cause it makes you hungry.
$3.99 for pork butt? That pig must have had a name. We can usually find it for $1.49.
wrnealis it was really good pork butt. And yeah I can get it way cheaper at the local grocery store and the quality reflects the price
That’s a heritage pig, their name was Charlotte
Industrial pork is cheap and tasteless
Umai knew your name on the order, maybe Umai has a secret crush on you. If they send a body Unmai bag you'll know 4 sure.
Lack of credibility? That means you're a real TH-camr now! :D
darthveda Like, comment, and subscribe. Make sure to tickle that notification bell. This video is brought to you by RAID: Shadow Legends
Great answer. Hahahaha
It seems like there were fewer jokes in this and I think it works better. Don't get me wrong, the random weird jokes are always hilarious but I laughed harder in this episode since they were fewer and far between. Glad the gadgets worked out, looks delicious!
Stephen Tomoser yeah, I usually just include whatever jokes come naturally. I try to not force them. So in this particular one which has a lot of information and steps to go through, I didn’t feel the need to bog it down with unnecessary jokes. It was better to keep up the pace of the video. Thanks for watching and enjoying!
Love you EJ. I'm a vegetarian so I like to watch your videos to remind myself what I'm missing. I drink a lot of booze though so I can enjoy the other half of your content.
[edit]
also dextrose is just corn sugar, use it a lot in homebrewing.
Gamer Jorts I tried to be vegetarian for a bit... uhhh it obviously didn’t go well
Umai dry rocks! I find recipes online and tweak them as needed!
My teacher told me i would not make a living looking out of the window all day!!
I did i was a truck driver for 30 years hahahaha
Oh man, I need to buy some of that. Dried sausage is my favorite
congratulations on compromising your art for commerce, though you did that long ago, it's nice to be recognized by capital
Well...with all those blends....you'll just need to make them all
Matthew Walsh great idea! 🤤
Haha love your opening line as I can relate. I say the same things to my wife :)
use rubber gloves for mixing meat, the hands get not too cold, and meat is not getting worm from your hands is well you can buy gloves at any grocery or tjMax store for couple of bucks.
Your "dry" humor is awesome.
Why doesn’t red cow have 100k subs at least? I don’t understand it
If I use course ground pork from a butcher and freeze it first will that work ?
it would technically work but it may not be ideal texture. I wouldn't freeze it all the way through, I'd maybe firm it up in the freezer for less than an hour and then you can mix all the ingredients in there (keep as cool as possible in the process) and try to stuff it. Just want to avoid getting the meat all mushy.
@@RedCowEntertainment thank you EJ I make a lot of smoke sausages, summer sausage, kielbasa... just never use a grinder fresh ground from the butcher to the freezer hour or so later I am making sausage for the smoker... I have never used the Umai dry sausage kit before, I did order it and a seasoning pack that's why I sent you the comment question about course grind... thank you for your answer...
@@quinnmallery.gamerguy7837 Let me know how it goes!
Eureka! You’re the only one I’ve seen in all my research who has shown the oven/fridge method of curing!! I’m a beginner and wanted a simple curing recipe, but all the methods are so ridiculously diverse and overwhelming. My gran didn’t have a modified fridge with fans and temperature controls and humidity regulators! She made it, hung it, ate it. Thanks so much! I will try this asap! Btw, how long is this sausage able to be stored please? (Not that it would last the week lol) I’m guessing I’d have to freeze or vacuum pack it? Thx!!
Check out the vid by BallisticBBQ if you haven't already. He did a good job with his vid as well!
Damn! you make me hungry! Sausage can not only be healthy. but tasty.
Great review.
Can you dry age ribs? I wonder......
aaron c probably not enough meat. I want to say sous vide everything or one of those guga channels dry aged some beef short ribs that were thick cut
@@RedCowEntertainment That makes sense. Oh well, I guess you've gotta smoke some ribs instead.
I wanna see a grilled pizza with homemade pepperoni!
Damn, EJ. This video is going to cost me a lot of money.
When are you going to review "The Boys" on Prime Video?
nonam namrson I’m excited for the second season, I can tell you that much! Probably won’t have time to review it
@@RedCowEntertainment I understand. I tried to frame the question in a way that left you no way out, but alas, my word-jitsu was no match for your grammar-karate.
When I die turn me into this salami and sell it sweeney Todd style
Maybe you can score a dedicated grinder now that you're getting to be a professional youtuber.
Very boring dry sense of humor it was like a bad stand up bit about food. Present the product add a few jokes but don't abuse that because your not naturally funny that way. Truth hurts. It was painful watching some of this.
Thank you for the feedback. I will not take your advice. Putting a bunch of unfunny jokes in my videos is the only thing that brings me joy. I will not stop. Have a wonderful day!
Those that can't, criticize.