Decided to have another go at making some pepperoni with the Umai stuff. Made a half batch of the Umai recipe. Hopefully with better results this time.
After 24 hours of fermenting at room temp.
Actually, a sample is what I made. We will see if it turns out right this time.
Update. According to the Umai tutorial, these should turn bright red when fermented. I'm a little concerned because after 48 hours there are just some blotches of red on them. I will give them another day of fermenting before I decide if I will pitch them.
Update. After a week, the pepperoni has lost around 25% weight. They are still relatively soft which is probably good as they're not getting case hardened. Hopefully another week or so will get them to 35% or so.