First try at UMAi

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fldoc

Fire Starter
Original poster
Apr 28, 2017
33
16
Panama City, FL
I've been watching all the threads on making salumis. I ordered the bags and their spice kits. I was doing this alone, so there's not a lot of pictures. I mixed up 5 pounds of soppressata and 10 pounds of salami.
They are happily hanging in my closet.
Now for the wait.
I used the 70mm bags which I found are a bit too big for my liking. I'll switch to the 50mm bags in the future.
The soppressata is Boston butt and the salami is elk.

All ready to stuff the bags

Soppressata stuffed and hanging

After 24 hours, I think I did it right!

After stuffing the salami
 
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Well, 4 weeks in and they have lost approximately 20% of their starting weight. Looks like this is going to take longer than 6 weeks. I'll check them this weekend and see where they are at. The 70mm are acting like they will take longer than the predicted 4-6 weeks.
 
Another week and another 5% weight loss. Down 24-25% now, looks like another 3 weeks to go at this rate.
 
Another falls victim to the allure of the Umai bag salumi! Love it!

Do you know what the RH is in your fridge or are you watching it? Mine took longer that expected too. My gut is telling me it has to do with humidity and or airflow.
 
I have no idea what the relative humidity is in my fridge.
I did notice some white mold growing on the salami only, the soprassetta does not have the mold. From what I've seen on other threads, the white mold is okay.
Can someone comment on this?
Tim
 
well I couldn't stand it any longer! Only about 30% loss but I had to have a taste. Nice bite, took me back to when I was a young boy and my uncle would buy us salami from the local shop. However, not much flavor. ugh
I put it back in the bag and back in the fridge it went.
I'll be trying ginger salami with my next batch. I hope to mix it up during Thanksgiving weekend.
I'm hoping the soppressata will have more flavor. The Umai seasonings are a bit weak for my liking so far.
 
9AE68C1C-B3EE-497B-B07E-E70F9B8F884D.jpeg
Almost 7 weeks later and I’m at 30% loss. They feel firm enough so I unpackaged them and put them in vacuum bags.
Sliced a salami and a soppressata. Looks tasty. The salami tastes better today than it did two weeks ago.
The salami is on the left.
Tim
 
Sorry to say... but Im glad to see Im not the only one that's taking longer than expected to achieve the desired weight loss with Umai.

Looks great nonetheless! Nice job Tim!
 
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