Originally Posted by donr
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.
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:
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!