Saw SmokinAl's earlier pepperoni post on using 32mm UMAi; I have always used 50mm for my dried sausages, and with very good results. But noting the sale price on Sausage Maker and wanting to try a smaller size to fit a cracker perfectly, and maybe cut the drying time down some as well, decided to give it a try. This is the first time I've used UMAi's venison salami recipe.
Only change was to up the garlic power and added 2 T of coarse black pepper. Also, did half venison and half fatty pork butt. Next to the large grinding plate.
I think I hit the grind perfectly this time. I had all the meat, cut in cubes, frozen in one pound blocks. Out of the freezer for maybe an hour and still plenty hard, I used a big butcher knife to cut it up and break the pieces out, such that the meat was frozen for the grind. It really came out clean that way. Take a look at how much waste was wrapped around the grinder when finished:
Just about nothing! I've never had that clean a grind, but with the meat all frozen there was nothing to get wrapped around the auger and stuck in the plate. I know it's been said on the forum a million times to grind the meat cold, so I finally figured out what that meant! Made mixing the spices with a big spoon easy too. First time I got a good mix without kneading the heck out of the batch.
I was a bit surprised by how small the 32mm tubes turned out. No math major here. But it's the size I was thinking about; a cracker fit. Thing I'm a little unsure of is if and how the smaller tubes will affect taste. What got my attention in Al's post was how his pepperoni was ready to go in 9 days, and the results were good; his pix looked great. My 50mm UMAi batches have typically taken 5 weeks to hit a 40% moisture reduction level. Could it be that I can get the same result in under two weeks with the 32mm and keep the same quality? Time will tell, although my goal isn't to rush production at the expense of quality. If the 32mm give good results and the time is shorter because of the diameter then that's great.
Just moved these to the refrigerator for aging. Will report the results later.
Only change was to up the garlic power and added 2 T of coarse black pepper. Also, did half venison and half fatty pork butt. Next to the large grinding plate.
I think I hit the grind perfectly this time. I had all the meat, cut in cubes, frozen in one pound blocks. Out of the freezer for maybe an hour and still plenty hard, I used a big butcher knife to cut it up and break the pieces out, such that the meat was frozen for the grind. It really came out clean that way. Take a look at how much waste was wrapped around the grinder when finished:
Just about nothing! I've never had that clean a grind, but with the meat all frozen there was nothing to get wrapped around the auger and stuck in the plate. I know it's been said on the forum a million times to grind the meat cold, so I finally figured out what that meant! Made mixing the spices with a big spoon easy too. First time I got a good mix without kneading the heck out of the batch.
I was a bit surprised by how small the 32mm tubes turned out. No math major here. But it's the size I was thinking about; a cracker fit. Thing I'm a little unsure of is if and how the smaller tubes will affect taste. What got my attention in Al's post was how his pepperoni was ready to go in 9 days, and the results were good; his pix looked great. My 50mm UMAi batches have typically taken 5 weeks to hit a 40% moisture reduction level. Could it be that I can get the same result in under two weeks with the 32mm and keep the same quality? Time will tell, although my goal isn't to rush production at the expense of quality. If the 32mm give good results and the time is shorter because of the diameter then that's great.
Just moved these to the refrigerator for aging. Will report the results later.
