UMAi Cacciatore

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myownidaho

Master of the Pit
Original poster
SMF Premier Member
Nov 27, 2016
1,901
680
Southwest Idaho
Okay, this is all y'alls fault. nepas in particular. The 50mm UMAi bags are en route and I've been looking at recipes. I've got a number of things in the freezer that need to be used up, so it's time to branch out to salami.

My plan is to use 3# of ground venison, 1# of medium grind pork shoulder and 1# of coarse grind back fat. This is the recipe I plan on using and I'd like what feedback you may have.
  • 4 pounds pork, venison or wild boar
  • 1 pound pork fat
  • 51 grams (about 3 tablespoons) kosher salt
  • 20 grams (2 tablespoons) sugar or dextrose
  • 6 grams (about a teaspoon) starter culture T-SPX[/b]
  • 1/4 cup distilled water
  • 1/3 cup red wine
 
 
Okay, this is all y'alls fault. nepas in particular. The 50mm UMAi bags are en route and I've been looking at recipes. I've got a number of things in the freezer that need to be used up, so it's time to branch out to salami.

My plan is to use 3# of ground venison, 1# of medium grind pork shoulder and 1# of coarse grind back fat. This is the recipe I plan on using and I'd like what feedback you may have.
  • 4 pounds pork, venison or wild boar
  • 1 pound pork fat
  • 51 grams (about 3 tablespoons) kosher salt
  • 20 grams (2 tablespoons) sugar or dextrose
  • 6 grams (about a teaspoon) starter culture T-SPX[/b]
  • 1/4 cup distilled water
  • 1/3 cup red wine
Looks like a good start.

All y'all is southern talk...Lol
 
 
Looks like a good start.

All y'all is southern talk...Lol
I'm trying to be multicultural.
sausage.gif
 
  Looks good, I have only made salami once and that was mediocre at best. It was my first attempt at salami. Only thing I can think of is mustard seeds, but that is not a requirement. I will be watching this to see how it turns out.... 
 
I've done a couple of things with UMAi bags, Idaho, and liked it. I'll be watching to see how y'all do with it.
[emoji]9786[/emoji]️
 
10g of culture seems a bit much?
I like B-LC 007 better than T-SPX for culture, I use 2g for 10 lbs of meat.
 
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Thanks for the input. When it comes to the culture, my plan is to use what comes with the bags and follow their directions if it's different from this recipe. That's an area I'm not ready to play with the first time out!
 
10g of culture seems a bit much?
I like B-LC 007 better than T-SPX for culture, I use 2g for 10 lbs of meat.
You were spot on. UMAi has 0.5gm per 5# in their recipes. Ruhlman has 10gms. Even though they're not using T-SPX, it's still ten times what I've found for that Bactoferm. Hank Shaw uses 10gms in his recipes, which is where this one came from.
 
O'tay. I changed things up a little bit. UMAi says not to use preground meat, so I regrouped. I had some venison sirloin in the freezer and augmented with a little moose round steak.


I mixed the meat with the Instacure #2 and the kosher salt, and let it sit in the fridge overnight.


Spice mix and first grind with the coarse plate and hand mix. I decided to keep my first try simple and ground everything to the same grind.



Back in the freezer for an hour, second grind with the medium plate, add the bloomed culture, the wine, and hand mix for two minutes.



Back in the fridge while I clean up and get ready to stuff. I ended up with six 8-9" 50mm chubs. The fry test tells me this would be an awesome fresh sausage.



These will go into the fridge on Monday morning for the long rest. I've got starting weight and target weight written down. I'm really looking forward to trying the final product.
 
Looking good. 

I bet this will be great.

Looking for ideas for my empty chamber.
 
Some info on the UMAi bags.

UMAi bags are made from PBA-free polymer and comply with FDA regulations. The material forms a bond with the proteins of the meat on the surface allowing moisture to permeate out while blocking oxygen and off flavors.

Select the salami size bag you wish to make. Stuff the bag with the mixed/cured & fermentation agent meat. Make you seal. I found that using butchers twine is better than the zip ties and no need to use a vac sealer on salami.

Zip ties?

I found that the small zip ties can cut the bag and ruin the integrity of the bond.

Once sealed hang the salami at room temp for fermentation 2-3 days. You will be able to smell the fermentation. After the fermentation process put the UMAi salami in your normal household fridge. I found that laying on the racks work well. You need circulation around the salami. If you have some frogmats, these work well to lay the salami on so you dont get the rack indentations in the meat. Your looking for at least 30% weight loss.
 
Thanks for the info on the zip ties. They were kind of a pain. I'll switch to butcher twine next time.
 
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