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UMAi Landjager

post #1 of 14
Thread Starter 

Got ready to mix up albs of the new UMAi Landjager dry mix. I did have to calculate the added salt mix in, mix the starter culture tspx into 1/4 cup cold distilled water.

Uses cure #2 1 level tsp. I added the cure into the UMAi LJ mix. 

 

Did this yesterday 03/31

 

 

 

 

LJ mix and cure 2. TSPX liquid with a pinch of dextrose (Set aside mix in last)

 

 

 

I used 4 lbs 85/15 GB and 1 lb ground pork.

 

I wanted to try something diff so i sealed the UMAi bag lengthwise (you do not have to do this) i wanted a smaller LJ than the regular UMAi 32mm casing.

 

 

 

Stuffed and closed ends.

 

 

I did stuff 2 normal UMAi 32mm also just to compair.

 

 

Hang time now for 72 hours, these will not get heat or smoke as they are dry cure.

 

 

This morning pic. Notice they are getting darker. I did add a small fan to move some warm air around.

post #2 of 14
Those look great! Points to you, will be following your progress closely.
post #3 of 14

Just bought some of the UMAI mixes as well....will report when I use....

post #4 of 14

They look great, Rick!

 

Are they hanging in your closet?

 

Al

post #5 of 14
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

They look great, Rick!

 

Are they hanging in your closet?

 

Al


Yeah even though i told my wife i would not do that in the new 5th wheel. You should smell the fermentation....yummo.

post #6 of 14

I'm interested in following this one for a few reasons - want to do pepperoni the same way, curious about the UMAi process, it sounds/looks good... 

 

So, how long is this supposed to take for these to cure, ferment, and dry?

post #7 of 14
Thread Starter 

The Landjager has fermented. And now ready for the fridge for 3-4 weeks.

 

Ready to take down.

 

 

 

post #8 of 14

Nepas , looking good ,keep us posted !

post #9 of 14
Nice.
post #10 of 14
Thread Starter 
Quote:
Originally Posted by Ragnar View Post
 

I'm interested in following this one for a few reasons - want to do pepperoni the same way, curious about the UMAi process, it sounds/looks good... 

 

So, how long is this supposed to take for these to cure, ferment, and dry?


72 hour fermentation time. They will harden while fermenting.

Some dry only take 24-48 hr fermentation.

post #11 of 14
Thread Starter 

In the fridge for a few days now.

 

 

MMMMMMMM Smells good.

 

post #12 of 14
Thread Starter 

Today taking the UMAi LJ out of the bags, cutting, tasting, vac sealing.

 

Great taste so on i go.

 

 

 

 

 

post #13 of 14

Nepas, nice job !

post #14 of 14

Looks amazing, Nepas.

 

Points.

 

Disco

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