Another batch of umai venison Spanish chorizo

[crazymoon]

My favorite umai product has become the spanish chorizo ,so I had to stock up.

I used one pound of pork back fat ,one pound of lean pork and 3 pounds of venison(fat not shown).

I ground the pork and venison together and then the fat through a 3/8 plate one time for a nice coarse grind which will help in the drying process.
I added kosher salt, starter culture( Bactoferm T-SPX) and cure #2 along with the spice package to the meat .

I stuffed into the Umai 50mm casings and weighed each stick.

Into the closet at a 70ish * temp for 3 days before going into the fridge to lose around 35% weight loss.These are so easy to make and very delicious!

See you in about 30 days with a money shot ,thanks for looking ! CM

 

[HalfSmoked]

Waiting

Warren

 

[pushok2018]

Interested in the final result.... Eager to try UMAI bags but they are little expensive....

 

[gmc2003]

Into the closet at a 70ish * temp for 3 days before going into the fridge to lose around 35% weight loss.These are so easy to make and very delicious!

Yeah easy for you . Seriously they look great Crazy, and I'm a waiting.

Point for sure in advance.
Chris

 

[73saint]

Looks great Crazy! I ageee, the chorizo is king here, and the smell, oh the smell is just incredible!!

 

[johnnyb54]

My favorite umai product has become the spanish chorizo ,so I had to stock up.
View attachment 389063
I used one pound of pork back fat ,one pound of lean pork and 3 pounds of venison(fat not shown).
View attachment 389064
I ground the pork and venison together and then the fat through a 3/8 plate one time for a nice coarse grind which will help in the drying process.
I added kosher salt, starter culture( Bactoferm T-SPX) and cure #2 along with the spice package to the meat .
View attachment 389065
I stuffed into the Umai 50mm casings and weighed each stick.
View attachment 389066
Into the closet at a 70ish * temp for 3 days before going into the fridge to lose around 35% weight loss.These are so easy to make and very delicious!
View attachment 389067
See you in about 30 days with a money shot ,thanks for looking ! CM

Very nice looking sausage you have going there! Looking forward to the money shot. When you bought the Chorizo mix from UMAI do they tell you how much salt, instacure #2 or what and how much starter culture to use, or did you have to figure that out on your own?

 

[73saint]

Very nice looking sausage you have going there! Looking forward to the money shot. When you bought the Chorizo mix from UMAI do they tell you how much salt, instacure #2 or what and how much starter culture to use, or did you have to figure that out on your own?

I’m sure crazymoon can tell you but for me, I use the salt/cure packs that they pre measure for 5lb batches. Takes all the guess work out.
And I use 1/4tsp of tspx in 1/4 cup of cold distilled water. That is sold separately.

 

[crazymoon]

Very nice looking sausage you have going there! Looking forward to the money shot. When you bought the Chorizo mix from UMAI do they tell you how much salt, instacure #2 or what and how much starter culture to use, or did you have to figure that out on your own?

JB54, The package of casings gives some recipes and tell you the how to's and why for in the package. The kosher salt is usually 2.5 to 3% of total meat weight which is in the instructions.

 

[crazymoon]

Interested in the final result.... Eager to try UMAI bags but they are little expensive....

P2018, wait until the sausage maker or another company has a sale to get the casings ,they can be quite reasonable then !

 

[Diggerg]

Interested in the final result.... Eager to try UMAI bags but they are little expensive....

You should try getting thet sent to the UK. Postage is more than the product. If live to give these a try but it's not financially viable

 

[pushok2018]

wait until the sausage maker or another company has a sale

Agreed. This is exactly I am going to do. Thanks.

 

[crazymoon]

SO I weighed my chorizo today and it had lost 33% and out of the fridge it came, notice how it has shrunk in the bag:

Out of the Umai casing and ready for slicing:

Here is a sliced shot from the end so there are few air pockets, the taste and firmness are spot on. I highly recommend Umai products to those folks who are thinking about trying them!Thanks for looking! CM

 

[73saint]

I sure do love the UMAi chorizo. Yours looks great!

 

[HalfSmoked]

Awesome great looking sausage chorizo my favorite.

Warren

 

[HalfSmoked]

Awesome great looking sausage chorizo my favorite.

Warren

Thanks for the like crazymoon.

Warren

 

[chopsaw]

Great looking results . Nice work

 

[indaswamp]

Crazymoon....those look awesome! When this batch of BBB is complete, next I have to do a run of boudin...I have umai bags and want to dive into dry cured products. I will be asking some questions!

 

[crazymoon]

IDS, A lot of members are doing Umai and will answer any questions you may have. IMHO it is pretty straight forward even for a novice. You'll find it easy as can be with your sausage experience!

 

[bluebombersfan]

Those look amazing!! I've got to put in an order soon! $175 before free shipping though! ouch

 

[BGKYSmoker]

Looks great.
Gotta love the UMAi, no special equipment needed.