Umai Soprressata ----All Done-----My Humble Opinion

blaise

Smoke Blower

Original poster

Jan 18, 2017

92

63

• May 11, 2017

• #1

Well, it's been about 6 weeks------weight loss, 45 %.  Here are some pics-----I'll list some pros and cons at the end.

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• blaise
• May 11, 2017

Soprressata

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• blaise
• May 11, 2017

Pepperoni

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• blaise
• May 11, 2017

Soprresata Parabellum

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• blaise
• May 11, 2017

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• blaise
• May 11, 2017

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• blaise
• May 11, 2017

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• blaise
• May 11, 2017

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• blaise
• May 11, 2017

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• blaise
• May 11, 2017

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• blaise
• May 11, 2017

Pros:  So much easier to use then the traditional methods-----don't have to worry to much about humidity, unwanted molds and bacteria's

   Very little difference in flavor between Umai bags and traditional.

Cons:   A little pricey. Desired molds could be a problem. Must have a quality scale, but that applies to traditional, too.

 I would recommend these bags, especially for those who have been afraid  to enter this particular field of sausage making. The pepperoni may actually be the best I have ever made or had anywhere.

Blaise

 

• 

Reactions: HalfSmoked, pc farmer, tropics and 5 others

shyzabrau

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Mar 29, 2017

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Troutville, Virginia

• May 11, 2017

• #2

Nice. I plan to do some for the first time on Saturday, using the UMAi bags.

Ultimately, I hope to build a drying chamber, but until then, I like the idea of these bags.

 

dirtsailor2003

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• May 11, 2017

• #3

Looks tasty. Once my pancetta and breasola are done I am going to do pepperoni and sopresstta.

 

browneyesvictim

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• May 11, 2017

• #4

Looks great to me! Reminds me to get mine going...

Was your seasonings purchased mixes or your own blends?

 

crazymoon

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• May 11, 2017

• #5

B, nice looking sausage sir ! point!!!

 

mneeley490

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• May 11, 2017

• #6

 

 

crankybuzzard

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Montague County, TX

• May 11, 2017

• #7

Very nice work indeed. Great fat to meat ratio as well, and it shows that you took the time to prep it like it should be.

UMAi was never touted to be a replacement for a good chamber, but like you said, for a beginner into charcuterie and salumi, it's a great starting point.

Point for sure!

 

chilerelleno

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• May 11, 2017

• #8

Looks fantastic!

Point!

 

pc farmer

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• May 11, 2017

• #9

That looks great. 

POINTS from me as well.

 

BGKYSmoker

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• May 12, 2017

• #10

Nicely done.

Point to you.

Dont worry about mold with the UMAi.

 

Last edited: May 12, 2017

HalfSmoked

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• May 12, 2017

• #11

Great looking sausage

I just haven't gotten my nerve to try making some yet but its in my plans.

Warren

 

myownidaho

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• May 12, 2017

• #12

Awesome job! Point!

 

tropics

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• May 12, 2017

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I am going to have to try this!! Anyone care to share some recipes? PM me if they are secret Points to you sir that all looks great

Richie

 

crankybuzzard

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• May 12, 2017

• #14

tropics said:

 
I am going to have to try this!! Anyone care to share some recipes? PM me if they are secret Points to you sir that all looks great

Richie

Click to expand...

Richie,

Order the kit from UMAi and try it with their recipe first.  Once you get the process down, then branch out a bit.  This process is a lot of fun and turns out some killer meat products

 

blaise

Smoke Blower

Original poster

Thread starter

Jan 18, 2017

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63

• May 14, 2017

• #15

Thanks guys!!!!!

The 21 lb. dry aged rib eye gets opened today. If that and the capicola and the bresola turn out as well as these-----I will be a firm believer in the Umai bags and may just say goodbye to the old curing chamber, humidifiers, humidistats, thremometers and well you know the drill.

Blaise