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UMAi pepperoni 2.0 - Page 2

post #21 of 32
Thread Starter 

After 10 days of drying, they've lost 30-31% weight. They are still rather soft, but I expect they will firm up when they get closer to 35%+. Still smell awesome, too.

post #22 of 32

Those look great. I like the take my UMAI stuff to 40% or just above. You've got enough logs to test out each level though!

post #23 of 32
Thread Starter 

Thanks, Rickey. Like I mentioned, they are still a little soft so I'm going to wait until they firm up and go from there.

post #24 of 32
Thread Starter 

Final update on the pepperoni. It was another fail. The sticks are at 42-44% loss with the exception of one which is still at 38% and still mushy. Same result on the taste, like old meat with some seasoning. Not sure where I'm going wrong, but will stick to fresh and smoked sausage for now. :th_crybaby2:

 

 

 

post #25 of 32

Oh no! They look to be nicely cured at least. Sorry to hear Chew. Don't give up! Maybe a different recipe?

post #26 of 32
Thread Starter 

Not sure it's the recipe, but maybe look for another one to try. The soppressata I did awhile back turned out fine so I'm kinda at a loss as to what's going on.

post #27 of 32

Well you've still got the bags right? Figure might as well us them on something. It was the Drybag site's pepp recipe right? So could you explain more on the taste? Did it taste like pepperoni at all?

post #28 of 32
Thread Starter 

It did taste like pepperoni, but has an initial taste like meat that is starting to go bad from being too long in the fridge. Don't know how else to explain it.

post #29 of 32

Chew

 

What recipe are you using?

post #30 of 32
Thread Starter 
Quote:
Originally Posted by nepas View Post
 

Chew

 

What recipe are you using?


I used the pepperoni recipe from the Umai site, same as last time.

post #31 of 32
Is this exactly what you used....

Ingredients per 2.2 kg / 5 lb of meat.
•Lean beef 670g / 1.45 lb
•Lean pork 1375g / 3 lb
•Pork fat (Back Fat) 250g / 0.55 lb
•Salt 65g / 11 tsp
•Instacure #2 5g / 1 tsp
•Dextrose 4g / 1 tsp
•Sugar 6g / 1 tsp
•Black pepper 6g / 3 tsp
•Paprika 12g / 6 tsp
•Fennel 5g / 4 tsp
•Cayenne Pepper 4g / 2 tsp
•Bactoferm T-SPX 0.5 g / 1/2 tsp
•(dissolved in 2 tbsp lukewarm de-chlorinated water)
post #32 of 32
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Is this exactly what you used....

Ingredients per 2.2 kg / 5 lb of meat.
•Lean beef 670g / 1.45 lb
•Lean pork 1375g / 3 lb
•Pork fat (Back Fat) 250g / 0.55 lb
•Salt 65g / 11 tsp
•Instacure #2 5g / 1 tsp
•Dextrose 4g / 1 tsp
•Sugar 6g / 1 tsp
•Black pepper 6g / 3 tsp
•Paprika 12g / 6 tsp
•Fennel 5g / 4 tsp
•Cayenne Pepper 4g / 2 tsp
•Bactoferm T-SPX 0.5 g / 1/2 tsp
•(dissolved in 2 tbsp lukewarm de-chlorinated water)


Yes, from the Umai website.

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