BGKYSmoker
Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Yes they have pre mix seasoning pack and salt/cure pre mix for 5lbs a pack.
I didn't know Umai sold seasoning packs!
Al
50mm chubs prob 4 weeks in fridge, 70mm 6-8Three days out of fridge? How long in fridge?
Way back traditional SS was made this way. Dried then smoked.
Just curious......what's the advantage of making summer sausage this way vs smoking it??
No smoke as the UMAi mix has smoke powder in it already.
So after its dried you smoke it.....I'm assuming cold smoked? Have you done this before or tasted any that has? Curious on the taste/texture compared to traditional.
No temps or smoker as the mix has smoke powder in it. UMAi bags are not smoker friendly at this time.
I'm watching to see , what temp in smoker and IT of finished sausage . Did this with a chub that I hung 4 weeks then smoked it to 152 .
Wondering what temps they suggest .
Agreed Clean is not clean enough. steril is so good. I never want to harm others !
To answer a couple questions.
With UMAi bags you dont need a dedicated dry cure fridge. You can use your regular home fridge that is frost free. If you do have a dry cure fridge that can maintain regular temps heck use it also.
Yes old world traditional fermented SS, Bologna was not heat smoked (cooked) It was dried, cold smoke could be applied after the fermentation process. In the old days they used un regulated cure agent like salt petre. This is still avail but now they label it as Clinical Use Only.
I been at this for sometime now. Way back i went by weight loss %. Now i can go by feel. With the use of cure #2 working properly i can feel when its close to done. I do weight at times just to show the new folks.
On the 2 Bactoferms i used i wanted a taste diff than normal. Yes you can use 2 types. Being 2 of the chubs are 70mm and would ferment longer i went with the FLC & TSPX.
T-SPX
is a mixed meat culture for traditional production of fermented meat products at
temperatures between 18-24°C (64-75°F). The culture gives a mild acidification and ensures a good flavor and color development.
The SafePro, range covers a series of specially developed bioprotective cultures for application in meat products e.g. fermented sausages, fresh sausages and ready-to-eat meat products.
F-LC is a bioprotective meat culture for optimal Listeria control in fermented meat products. The culture ensures a reliable acidification and a good flavor and color development.
Staphylococcus xylosus Lactobacillus curvatus Pediococcus acidilactici
(An excellent product that has built in protection against listeria which is useful when making product at home where conditions are often poorer than at a commercial processor
Usage) I'm cleaner than most commercial places.....HA
The culture is recommended for the production of traditional North and South European type sausages. The culture is suitable for molded as well as smoked fermented sausages.
This process is not that hard. Just remember your using cure #2. If you do traditional style salami or whatever you may need temp/humidity controls and equipment. With UMAi you use your household fridge, no fancy equip needed. ALWAYS keep your processing and equipment clean.
Hope this helps some.