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UMai bag questions

post #1 of 5
Thread Starter 

I am contemplating trying some dried sausages with these bags & I have a couple questions for those who have tried them.

 

1)  Did you stuff the bags directly, or use casings?

 

2) The kit they sell comes with a BactoFerm product and Cure #2.  The bactoferm I understand as far as seal off your bag and let it ferment under the conditions listed with that specific starter culture.  The cure#2 confuses me a little.  I am under the impression that Cure#2 is to be used at higher temperatures (50-65°f) compared to fridge temps.  Should cure#1 be used instead?

 

Thanks for the info.

 

Don

post #2 of 5

Hey Don.......

No casing........bags only

Cure #2 is what you want for the long cure time.

 

Follow their directions and you will be a happy camper.....good stuff.

 

Brad

post #3 of 5
Quote:
Originally Posted by donr View Post
 

I am contemplating trying some dried sausages with these bags & I have a couple questions for those who have tried them.

 

1)  Did you stuff the bags directly, or use casings?

 

2) The kit they sell comes with a BactoFerm product and Cure #2.  The bactoferm I understand as far as seal off your bag and let it ferment under the conditions listed with that specific starter culture.  The cure#2 confuses me a little.  I am under the impression that Cure#2 is to be used at higher temperatures (50-65°f) compared to fridge temps.  Should cure#1 be used instead?

 

Thanks for the info.

 

Don

 

Looks like I have good company here! I was really curious about these UMAi bags, too. Seriously considering one of their 32mm Salumi kits. Dry-cured pepperoni is one of my favorite meat products, and I need to find a way to make my own. Without a curing room/box, I'm limited. This looks like it will fit the bill.

 

Check out this video:

 

https://www.youtube.com/watch?v=brhT_7Vkw0s

 

It's about 5 minutes, and explains a lot about the process of using their product.

 

Definitely use the Bactoferm and #2 cure. The first 24-36 hours is going to be at room temps, then into the fridge.

 

If you give this a shot, let us know how it turns out. I've got too many projects right now ahead of trying this, but want to see how things turn out!

post #4 of 5

DR,I wouldn't use their recipes as they seem a bit bland for me. I tried the coppa recipe which was too salty and the venison salami recipe which had very little taste at all !

post #5 of 5
Thread Starter 
I know every refrigerator varies, but with the 32mm bags, what are the typical drying times.I assume you can vary the drying time with the humidity in the fridge.
Of course if I could do that I would probably have the ability to traditionally dry cure the stuff.
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