Umai recipe calls for the following:
Pork shoulder 1 kg
Kosher salt 28 gr
Instacure #2 2.5 gr
Dextrose 12 gr
Black Pepper 2 gr
Red Pepper flakes 1 gr
Whole pepper corns 1 gr
Chili powder 1 gr
Garlic powder 1 gr
Bactoferm 5 gr
I added an additional
ground fennel seed 2 gr
Onion powder 1 gr
I think this should come with a health warning. Sure they're decadent, sensual, tasty and a party hit but holly crap, dont tell your cardiologist. :emoji_wink:
Pork belly burnt ends are a simple treat that should be made to share with as many people as possible and a guarantee that even the...
Youre right, that should be 22mm casings.
As for pepper, yes both course ground pepper for over all flavor and cracked black pepper for that instant bite and added texture. I have used whole peppers before but thats overkill.
There's a couple ways to go with this one; One is hot and sweet, the other is garlic and honey. Either way they come out flavorful and chewy.
1.5 pounds of pork butt
3.5 Beef ( I used a tri tip because it was on special)
#1 pink 1 tsp
kosher salt 10 tsp
brown sugar 4 tsp
Chorizo loaded up into umai bags yesterday and fermenting.
Todays adventure is snother batch of meat stix.
This time 5 pounds of 60/beef 40/pork produced 24 , 10 inch sticks.
I added a little twist with an additional tbs of Italian seasoning, a 1/8 cup of honey and a 1/4 cup of balsamic.
15 days of drying in a very cold fridge (5 degrees)
The one on the right is oval rather thsn round by choice. I wanted a different shape so when i packed the umai bags i left enoungh space to flatten it out.
So i pulled them at 48 hrs and theyve been drying lovely in the fridge since.
Tomorrow im making a 2 pound batch of chorizo to hang. Ill grab an updated picture as my sakami is looking rosey red, delightfully dry and sexy.
....just 3 more weeks of waiting...
Making a 5 pound batch tomorrow along with 2 pounds of chorizo in umai bags. Looking forward to an alternate version of this recipe. i love that its pretty hard to really screw thing up when its this easy.