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Trying Umai Soppressata - Page 2

post #21 of 31
Quote:
Originally Posted by mneeley490 View Post
 

Two weeks gone, and they are already very firm and pulling away from the Umai bags. Didn't bother weighing them yet. They still have a long way to go.

 

 

Got the two capicola in their bags tonight.

 

 

On the fridge side, I bought a used fridge yesterday from someone on OfferUp for $80. It was still cold when I got it; they said they just unplugged it. Put it carefully on its side into my Jeep and drove it home less than a mile, then let it stand overnight. Plugged it in tonight, and it trips my CFI outlet. Tried a different one, and it tripped the breaker. Dang!!!!! I opened the back panel to see if it was a pinched wire or something else easy to fix; nope. Whatever it is, it's deep inside the impenetrable part. :icon_evil:  Now I have 2 non-working fridges to get rid of. 

 

Looking Good!

 

Gut those two fridges and make them into smokers!

post #22 of 31
Thread Starter 

Well, garage fridge #3 was the charm. Now the sopp and capicola have plenty of room to breathe.

 

The Umai bag lost its seal on one of the capicola, so I had to use another one to reseal it tonight. There were only 4 in the
"large charcuterie" package, at almost $7 each including shipping, so that can get expensive.


Edited by mneeley490 - 8/13/17 at 9:36pm
post #23 of 31
Thread Starter 

It's been about 3-1/2 weeks for the soppa in the fridge. I took them out to weigh tonight, and they are all at about 36%  weight loss.

At this rate, it should only be about another week or so to get to 40%. Does that % sound about right for those who have done this before?


Edited by mneeley490 - 8/21/17 at 8:41pm
post #24 of 31
It will be more than a week, most likely. Moisture loss usually drops by almost 50% a week.
post #25 of 31
Thread Starter 
Quote:
Originally Posted by MyOwnIdaho View Post

It will be more than a week, most likely. Moisture loss usually drops by almost 50% a week.

Good to know, thanks!

post #26 of 31
Thread Starter 

Ok, one of the links hit the magic 40% weight loss mark, and I sliced it up for some folks to sample. Verdict was: Great! Classic soppressata flavor. Just a bit of tang from the bactoferm, but not enough to make it sour. Very firm texture.

Now I have another thing besides bacon that I won't be buying from the store. So just over 4 weeks from pork butt to charcuterie. That's pretty good, and I'm sold on these Umai bags. (Just wish there were someplace that sold them cheaper.)

 

You can see how much volume it lost here, as the plastic sleeves don't shrink like casings.

 

Nice smell and texture. Absolutely no mold or other nasties.

 

And a few sliced shots.

 

 

I took these outside in the fading sunlight, but the color was still better than in my kitchen.

 

Now I'm just waiting on the capicola. I have high expectations for it.


Edited by mneeley490 - 8/29/17 at 8:31pm
post #27 of 31

Very Nice I will be slicing mine up for Sundays BBQ Points

Richie

post #28 of 31

Excellent job....   Looks awesome.... 

post #29 of 31

Very cool! Im sure your capicola will be just as good. I am anxious to try this...Did either one of them call for using Bactoferm (T-SPX)? I might have missed it somewhere in the post.

post #30 of 31
Thread Starter 
Quote:
Originally Posted by Browneyesvictim View Post
 

Very cool! Im sure your capicola will be just as good. I am anxious to try this...Did either one of them call for using Bactoferm (T-SPX)? I might have missed it somewhere in the post.

 

Yes, the soppressata did. It is in the first post.

post #31 of 31
Thread Starter 

Sliced up one of the capicola the other day, as it was very close to 35% weight loss. I had used some Capicola seasoning from Sausagemaker on the outside. It was okay; seemed to be mostly paprika, which is probably what I would have ended up rubbing it with anyway.

One thing about the Umai bags, is that the cuts tend to flatten out when laying down. Perhaps if they were hung like the soppressata originally was, that wouldn't happen.

 

Here it is ready to go to a party, with some cheese, the soppressata, and some store-bought prosciutto. (Mine isn't ready yet.) I got a compliment that it was better than anything they had bought at an Italian market.

 

 

And of course, my taste tester waiting to do her job.

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