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UMAI fennel salami

post #1 of 13
Thread Starter 

Gonna give this a try 50 mm bags , and used the recipe for the Fennel Salami from their site . Followed it as is , but used a Missouri dry Red from Stone Hill . 

 

 

 

 

I have trouble with the pics on this site , just not used to it yet . 

So ,,,I ground and mixed it up , stuffed , hung at 70 degrees for 48 hours ,, nice  red color , so into mini fridge . 

I'm guessing 5 or 6 weeks to get the 35 percent loss . 

Hope it works out , sure smells good . 

 

Chop

post #2 of 13
Looks good... have you used those UMAI bags before? I'm curious on how well they work. Also, it seems that you are curing at traditional curing temps... I thought this was primarily for people trying to create fermented or dried at refrigerator temperatures.
post #3 of 13
Should be tasty. Many have had good success with the Umai bags and process.
post #4 of 13

Those are looking good. The UMAi bags work great.

post #5 of 13

I'm in for the ride!

 

Al

post #6 of 13

I am got some UMAI bags for some pepperoni, just need to get it done. Only complaint so far is the cost... 

post #7 of 13
Quote:
Originally Posted by uzikaduzi View Post

Looks good... have you used those UMAI bags before? I'm curious on how well they work. Also, it seems that you are curing at traditional curing temps... I thought this was primarily for people trying to create fermented or dried at refrigerator temperatures.

 

Quote:
Originally Posted by chopsaw View Post
 

Gonna give this a try 50 mm bags , and used the recipe for the Fennel Salami from their site . Followed it as is , but used a Missouri dry Red from Stone Hill . 

 

 

 

 

I have trouble with the pics on this site , just not used to it yet . 

So ,,,I ground and mixed it up , stuffed , hung at 70 degrees for 48 hours ,, nice  red color , so into mini fridge . 

I'm guessing 5 or 6 weeks to get the 35 percent loss . 

Hope it works out , sure smells good . 

 

Chop

I'm assuming these are hung in the fridge at fridge temps???

post #8 of 13
Quote:
Originally Posted by Stayhot View Post
 

 

I'm assuming these are hung in the fridge at fridge temps???


I would after the fermentation time.

post #9 of 13
Thread Starter 

Yes , Stayhot . after fermentation they go in the fridge . 

post #10 of 13

CS, I believe that Umai wants you to put your product in a full size fridge that takes moisture out of the fridge. The small "beer or dorm fridges don't remove moisture like a full size fridge. I have done Umai products in a small fridge but I opened the door everyday to move the air around and hopefully remove moisture coming from the product. The salami did dry to the required weight loss, I'm not sure if my actions helped or not ? Just a heads up !

post #11 of 13
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

CS, I believe that Umai wants you to put your product in a full size fridge that takes moisture out of the fridge. The small "beer or dorm fridges don't remove moisture like a full size fridge. I have done Umai products in a small fridge but I opened the door everyday to move the air around and hopefully remove moisture coming from the product. The salami did dry to the required weight loss, I'm not sure if my actions helped or not ? Just a heads up !

Thanks ,,, I was wondering about that . I have a garage fridge that I use for storage and brining  , but it tends to freeze things sometimes . Thanks for the heads up . Gonna look into moving it to the full size fridge . 

 

It is starting to lose weight .

post #12 of 13
Quote:
Originally Posted by chopsaw View Post
 

Thanks ,,, I was wondering about that . I have a garage fridge that I use for storage and brining  , but it tends to freeze things sometimes . Thanks for the heads up . Gonna look into moving it to the full size fridge . 

 

It is starting to lose weight .

 

CS, You don't need to hang them in the big fridge,they just need to be laid on a small rack to get air all around.It will leave some check marks on the salami if not rotated daily but won't ruin the salami at all.

post #13 of 13
Thread Starter 

 These seem to be coming along as they should . Look good , and losing weight . Getting firm . . 

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