- Apr 13, 2017
- 188
- 48
Can we start a discussion about the UMAI Dry system for making salami and other tubular meat sticks?
I do not understand the HIGH cost of this item and how it differs from traditional methods.
Also If I am missing the point here let me know.
From what I have read you just use their instructions and vac pack the item, cure it in the fridge and BOOM all done. Can you cold smoke it - Umai that is?
Is there not a method that can be used to do the same thing without the HIGH cost of the casings? If so what would the ingredients look like.
I want to make East Coast - Italian Spicy curl up on the pizza type Pepperoni.
I see several process that use hot smoke.
Then I see others that use a curing box and long cure times with number 2 cure.
What about a fibrous casing ?
Is it the same thing. Can you use the Umai process to make the PEP?
nepas and many others Rock out some pep from what I see !!!!!
Thanks for the Support!
DDR
I do not understand the HIGH cost of this item and how it differs from traditional methods.
Also If I am missing the point here let me know.
From what I have read you just use their instructions and vac pack the item, cure it in the fridge and BOOM all done. Can you cold smoke it - Umai that is?
Is there not a method that can be used to do the same thing without the HIGH cost of the casings? If so what would the ingredients look like.
I want to make East Coast - Italian Spicy curl up on the pizza type Pepperoni.
I see several process that use hot smoke.
Then I see others that use a curing box and long cure times with number 2 cure.
What about a fibrous casing ?
Is it the same thing. Can you use the Umai process to make the PEP?
nepas and many others Rock out some pep from what I see !!!!!
Thanks for the Support!
DDR