UMAI vs standard casings

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ddrian

Meat Mopper
Original poster
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've purchased the UMAi casings, but haven't used them yet, so you can qualify my answers...

With the UMAi, you cure for a couple days in a cool location and then dry them in a standard fridge. With traditional casings, when you dry them, you need have controlled temperature and humidity, which takes luck (if you happen to have the right root cellar) or a spare fridge that you can modify to control those two factors.
 
 
I've purchased the UMAi casings, but haven't used them yet, so you can qualify my answers...

With the UMAi, you cure for a couple days in a cool location and then dry them in a standard fridge. With traditional casings, when you dry them, you need have controlled temperature and humidity, which takes luck (if you happen to have the right root cellar) or a spare fridge that you can modify to control those two factors.
Thanks for the reply!

My mind is tickling the top of my head with the question....what the difference is with the UMAi set up. What make the difference in their product allowing curing in a fridge, and not a curing box. 

Next .....what can we do to use that process instead?  I here their casings are protein lined.

A fibrous casing is protein lined. Will that work? or in there a casing that will?

Calling all pepperoni recipes.

If you have good one please post it with the process!

Thanks

.
 
UMAi removes the need for a curing chamber. That's it. Instead of using casings an ageing in an environment with temperature and humidity control, the bags go into the fridge.

The price has to do with the fact the bags are a one direction, semi-permeable membrane. Moisture leaves but can't come in. I love 'em. And because of the price, I'm more careful in prepartion, which is a good thing.
 
Where is a good place to get them?

And can you cold smoke the product at a stage?
 
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Do you use their mixes also or your own? 
 
Do you use their mixes also or your own? 

I've only used them a few times and haven't used their mixes. They're a safe place to start or you can branch out on your own.

Nepas is the UMAi expert here. Just reading some of his UMAi threads is a great education.
 
Thanks for the link. I found the recipe section and the other products. I just ordered a 32mm for pep!

Thanks
 
I've never bought any rubs or spice mixes, so I didn't even consider buying the UMAi seasoning/cure mixes.

I'd rather know what I'm working with so I can adjust it the next time.
 
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Lets look at the cost-----yes the price of the bags is high compared to other types----but you may be missing the costs involved with other methods. I have two drying chambers----one for the cold months and one for the warmer months. The warm month version involves the cost of a working refrigerator, temp. controller, humidifier, humidity controller. The cold version uses shielded lights for a heat source, temp. controller, humidifier, humidity controller--- in some kind of box ( I use an old non working fridge)

  The cost of all of this and the electric to run it all for weeks can be discouraging to some----especially when only doing a few pounds. I won't even go into all the time that can be spent monitoring the whole process for weeks. Sometimes you can have costly failures.

 Most places in the U.S.A. don't have the proper climate to do this the old fashioned way-----to hot---to cold ---to dry ---to humid. And so the chambers.

The umai bags can solve a lot of these problems for a lot less money.

So, in my opinion the cost seems more reasonable when looked at in a different light and when you decide you like the dry products, you can always explore the more involved processes.

  If these bags had been available a long time ago------I may never have invested in all the equipment.

Blaise
 
 
Lets look at the cost-----yes the price of the bags is high compared to other types----but you may be missing the costs involved with other methods. I have two drying chambers----one for the cold months and one for the warmer months. The warm month version involves the cost of a working refrigerator, temp. controller, humidifier, humidity controller. The cold version uses shielded lights for a heat source, temp. controller, humidifier, humidity controller--- in some kind of box ( I use an old non working fridge)

  The cost of all of this and the electric to run it all for weeks can be discouraging to some----especially when only doing a few pounds. I won't even go into all the time that can be spent monitoring the whole process for weeks. Sometimes you can have costly failures.

 Most places in the U.S.A. don't have the proper climate to do this the old fashioned way-----to hot---to cold ---to dry ---to humid. And so the chambers.

The umai bags can solve a lot of these problems for a lot less money.

So, in my opinion the cost seems more reasonable when looked at in a different light and when you decide you like the dry products, you can always explore the more involved processes.

  If these bags had been available a long time ago------I may never have invested in all the equipment.

Blaise
Blaise,

I am starting to understand the cost of curing boxes and gadgets and the time spent monitoring. I don't want another child to watch. I want a proven process. So it makes total sense when you look at it in that light.  I have ordered some 32 mm for making pepperoni and some other salami's.  Thanks for the advice. 

DDR
 
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