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Umai Dry Curing question

post #1 of 11
Thread Starter 

Last week we did pep and soppa.

 

On some of the links the meat has pulled away from the umai skins.

On others it has stuck to the meat.

Does this make any difference as for saftey, and the end results flavor wise? 

How can I get the meat to stick to the skins better?

They were in the tubes tight when we filled them.

Here are some pictures.

After one week we have 10 percent shrinkage.

 

Above loose skins.

 

Here Tight skins.

 

Anyone?

post #2 of 11

Make sure your paste is wet enough when stuffing and stuff tight. The bag will eventually start to pull away as the meat dries. You are using a fridge ? Right ?

  I don't see any problem here----looks pretty much the same as all of mine----and I have had no safety issues to date.

 

Blaise

post #3 of 11
Quote:
Originally Posted by ddrian View Post

Last week we did pep and soppa.

On some of the links the meat has pulled away from the umai skins.
On others it has stuck to the meat.
Does this make any difference as for saftey, and the end results flavor wise? 
How can I get the meat to stick to the skins better?
They were in the tubes tight when we filled them.
Here are some pictures.
After one week we have 10 percent shrinkage.



Above loose skins.



Here Tight skins.

Anyone?

Like Blaise said loose casing on the UMAI casings are normal. As the meat looses moisture the casings will loosen up. As long as it's n the fridge you're go to go. What mix did you use, UMAI's or your own? Did you weigh the sausage before you put it in the fridge? I weigh mine and shoot for a 40-45% weight loose for the finished product. Good luck, keep us informed on your project.
post #4 of 11
What the others said. They're fine.
post #5 of 11
Thread Starter 
Quote:
Originally Posted by johnnyb54 View Post


Like Blaise said loose casing on the UMAI casings are normal. As the meat looses moisture the casings will loosen up. As long as it's n the fridge you're go to go. What mix did you use, UMAI's or your own? Did you weigh the sausage before you put it in the fridge? I weigh mine and shoot for a 40-45% weight loose for the finished product. Good luck, keep us informed on your project.

 

 

Quote:
Originally Posted by MyOwnIdaho View Post

What the others said. They're fine.

 

Thanks to you both. Yes I weighed  the salami before we put it in the fridge.

It is about 10 percent less weight now.

I used a recipe off from the umai site for the mix.

 

 

Thanks for the heads up.

That's a relief.

 

We will show progress as it goes.

 

Thanks a bunch.

DDR

post #6 of 11

DDR, I too have experienced tight and loose casings in the same batch w/no issues. 

Don't forget to show us your results !

post #7 of 11
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

DDR, I too have experienced tight and loose casings in the same batch w/no issues. 

Don't forget to show us your results !

I have a concern..

I have one stick that seems soft. The others are hard now. The hard ones have lost 30 percent of their weight.

The soft one about 20 percent. Is that unusual?

Is this safe?

DDR

post #8 of 11
Quote:
Originally Posted by ddrian View Post
 

I have a concern..

I have one stick that seems soft. The others are hard now. The hard ones have lost 30 percent of their weight.

The soft one about 20 percent. Is that unusual?

Is this safe?

DDR


If you still have some that are soft and are out of the UMAi bag, roll em up in a brown paper bag and put in fridge, they will firm up.

post #9 of 11
Thread Starter 
Quote:
Originally Posted by nepas View Post
 


If you still have some that are soft and are out of the UMAi bag, roll em up in a brown paper bag and put in fridge, they will firm up.

Thanks you sir.

What percentage do you go to shrink wise?

THe started at 180 and now 120 grams

 

DDR

post #10 of 11
Quote:
Originally Posted by ddrian View Post
 

Thanks you sir.

What percentage do you go to shrink wise?

THe started at 180 and now 120 grams

 

DDR


I dont go by % weight loss unless im showing new folks. I can go by squeeze. your 180 down to 120 is pretty close.

Just as a note: The meat pulling away from the UMAi bag is normal, it does not mean its bad. At times you may get some white mold spots (ok) salt will crystalize and can look like mold. If your not liking the mold after you take from UMAi just wipe the meat with vinegar or cheap red wine.

post #11 of 11
Thread Starter 
Quote:
Originally Posted by nepas View Post
 


I dont go by % weight loss unless im showing new folks. I can go by squeeze. your 180 down to 120 is pretty close.

Just as a note: The meat pulling away from the UMAi bag is normal, it does not mean its bad. At times you may get some white mold spots (ok) salt will crystalize and can look like mold. If your not liking the mold after you take from UMAi just wipe the meat with vinegar or cheap red wine.

The sticks are almost solid hard!

Thanks for the good words and advice. It helps 100 percent.

I am getting ready to buy more Umai ... it works great.

DDR

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