Umai --- Pepperoni-- bagged ----tagged and ready to hang

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blaise

Smoke Blower
Original poster
Jan 18, 2017
92
63
5 lbs. of Pepperoni-----5 lbs.of  Soppressata  ------5 lbs.Parabelum Soppressata,  in Umai bags, weighed, tagged and ready to hang for 48 hours.

  And then into what used to be my cheese cave and is now my fermenting and drying cave----probably 4 to 6 weeks, until 40 % weight loss. Can't wait to compare these to the dry sausages I have previously made the old fashioned way. 

  Note the gallon jar with pickled hot Polish sausage sticks and the last jar of last seasons fermented pickles,  even 7 lbs. of  cheddar cheese----the last of the cheese I will ever make.

Blaise






 
Definitely in!
Is this cheese cave a "modern frost-free refrigerator" like UMAi says is a must? Looks like a mini-fridge, which they wag their finger at...
Just curious.
I have 4# of Soppressata coming up on 3 weeks myself with the UMAi bags.
Watching [emoji]128578[/emoji]
Dan
 
Will keep you posted.

Smokey ----it was your post that convinced me to try the bags. Going to try the dry steak bags in two weeks ( $ 6.00 a lb rib eye roasts special ) can't resist.

The fridge is a 20 cubic foot frost free with freezer on top.  Lets see, 3 fridges and one freezer----electric bill-----OUCH!!!

Scott
 
Will keep you posted.

Smokey ----it was your post that convinced me to try the bags. Going to try the dry steak bags in two weeks ( $ 6.00 a lb rib eye roasts special ) can't resist.

The fridge is a 20 cubic foot frost free with freezer on top.  Lets see, 3 fridges and one freezer----electric bill-----OUCH!!!

Scott

I'm flattered! Actually the Soppressata hit 40% loss yesterday and I brought it home. I'll be posting the finish tonight or tomorrow.
Ribeye roasts on sale here the same price [emoji]9786[/emoji]️ Great minds think alike. I'll have to get two, though. If I bring home a $30 roast and tell the Mrs I want to play with it, either with UMAi or Sous Vide, I'll get that dreaded "Deer in Headlights" look, LOL!
With a kitchen fridge/freezer, a full size upright freezer & mini-fridge in the garage and a wine cooler full of cheese, I feel your kilowatt pain..
Dan
 
Why was that the last cheese you will ever make? My neighbor has one of those cheese caves converted from a freezer and makes all kinds of artisan cheeses.

I am making my first Capicola and Bresaola with the UMAi bags today.
 
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Was really into cheese making for about 5 years----gave it up for two reasons---1. raw milk went over $8.00 a gallon and 2. It can be very time consuming, alot of time on the feet and the old arthritis says " That's enough of that".  Old age sucks!

  By the way the last cheese I mention, is a raw milk cheddar, almost 3 years old now. I think I will open that up with the Soppressata when it's ready.

Blaise
 
I checked mine at 3 weeks and had about 100 g each to go to get to 40%that was 11 days ago. . In 4 days it will be 5 weeks. I don't think it will be ready. Probably going to take the full 6+.

I hanging mine at work in a commercial walk in.
 
Some commercial fridges have humidifiers built in----helps keep some foods fresher---fresh vegetables and such. Shouldn't hurt anything, just slow things down.

Blaise
 
Some commercial fridges have humidifiers built in----helps keep some foods fresher---fresh vegetables and such. Shouldn't hurt anything, just slow things down.

Blaise

A buddy of mine, also a chef, hung his genoa and chorizo in his cooler instead of a curing chamber and it came out awesome. Once this pepperoni is done that the next project
 
 
Some commercial fridges have humidifiers built in----helps keep some foods fresher---fresh vegetables and such. Shouldn't hurt anything, just slow things down.

Blaise
Well its been 7 weeks and 2 days. I am still at about 30% loss so far. its taking about 10-20 grams of weight loss per week. My closest one needs only 45 more grams of weigh loss my largest need just under 100 g to lose.

They are definitely getting firmer but still have some squish to them. they don't smell off so im confident they are ok still.
 
Well I am heading to 4 weeks and am at 38%-------shooting for about 40 to 45%-----50% on the pepperoni. Will post pics when sliced, diced and digesting.

Blaise
 
watch the humidity with the UMAi bags, they really dont need any.
 
Has anyone ever had casehardening issues from using these bags?

Blaise
 
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