UMAi Cacciatore
- Thread starter myownidaho
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One week in and things are looking good. Good fermenting smell and an average of 16% weight loss.
Looking good Idaho!
But I'm surprised the bag isn't sticking to the meat like any other casing would do. I thought there was supposed do be a bond with the UMAi bags? I don't know, but that's just not what I would expect to see. I ordered a bunch of the UMAI kits and bags and ingredients to start, and just haven't pulled the trigger yet. I'm watching and learning. Keep it up!
But I'm surprised the bag isn't sticking to the meat like any other casing would do. I thought there was supposed do be a bond with the UMAi bags? I don't know, but that's just not what I would expect to see. I ordered a bunch of the UMAI kits and bags and ingredients to start, and just haven't pulled the trigger yet. I'm watching and learning. Keep it up!
Thanks! The casings are not elastic. They're more like vacuum bags that allow moisture to escape. As the size of the meat decreases, the bags will necessarily pull away.
I'm right at 34-35%. One more week should do it. We're headed out of town to see family this weekend, so I'm planning on taking one of the salami that's just over 35%.
Based on this picture, I think I may have developed an addiction.
Based on this picture, I think I may have developed an addiction.
gr0uch0
Master of the Pit
I'm right at 34-35%. One more week should do it. We're headed out of town to see family this weekend, so I'm planning on taking one of the salami that's just over 35%.
Based on this picture, I think I may have developed an addiction.
Facing your demons and admission are the first two steps, MOI. :biggrin:
In this case, they're the only steps!Facing your demons and admission are the first two steps, MOI.
Cut into one that was at 36% and I agree with others here that 40% is the target. Good flavor but a little too soft for me. I also want the flavor a little more concentrated.
I am a 40% loss or more fan. Like you said, too soft in the 30's.
Let it go and you will be glad you did.
Thanks, c. I cut into this one because the neighbors came over for glass of vino and we're going out of town to see friends and family tomorrow. The rest will be in the fridge until we get back. Based on the decreasing rate of moisture loss, it should be right around 40% that weekend. I'm with you on this, I may take it past 40%.
The reveal. Exactly 40% weight loss.
What surprises me is how mild this turned out compared to the fry test. It needs to be room temperature or chewed on for a bit for the flavors to come out. When they do, it's really good. I think I'm going to let the remaining four go to 42% for texture. This dry bag thing has something going for it!
What surprises me is how mild this turned out compared to the fry test. It needs to be room temperature or chewed on for a bit for the flavors to come out. When they do, it's really good. I think I'm going to let the remaining four go to 42% for texture. This dry bag thing has something going for it!
Looks to have turned out really good!
What recipe did you use? I have some bags that size that I want to do something with.
What recipe did you use? I have some bags that size that I want to do something with.
Here you go, CB! I ended up doing a medium grind on everything and I like the results.
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Well, that'll teach me to go back and look won't it? :laugh1:
I've saved it and will start some soon!
Just to put a tidy bow on this thread, I took the last three salumi that made it this far to 43% and then vacuum sealed them.
I'm jazzed at the potential. More to come!
I'm jazzed at the potential. More to come!
The month long vac seal will make a huge difference.Just to put a tidy bow on this thread, I took the last three salumi that made it this far to 43% and then vacuum sealed them.
I'm jazzed at the potential. More to come!
Trust me.
Thanks, c! These were sealed and into the freezer. If this works the same way it does with smoked salmon, a month or two will yield superb results with an equalization and improvement of texture. Am I close?
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