Any recipe for UMAi?

[oberst]

My UMAi order should be here tomorrow, and after trying some of Rick Nepas's sausage when visting him in Florida I'm anxious to see if I can make these dried sausages without the controls I thought I otherwise needed, like a humidity controlled drying chamber.

What I'm wondering is if I can use the dried sausage recipes from, for example, my Marianski book.  All those recipes call for initial fermenting around 90% humidity, and then many weeks drying, also at high humidity.  Looking at the UMAi recipes they use a lot of the same ingredients but with their bags dispense with the highly controlled fermenting and drying humidity.  So I assume I can use any dried recipe with the UMAi process.  Does that sound right?

 

[crazymoon]

O, This sounds like a good one for Nepas to answer. I know  I used the Umai recipe for venison salami and it was lacking any real flavor so there is a recipe to avoid . 

 

[myownidaho]

You can use any recipe and just follow the UMAi directions for fermenting and drying.

 

[chopsaw]

 
O, This sounds like a good one for Nepas to answer. I know  I used the Umai recipe for venison salami and it was lacking any real flavor so there is a recipe to avoid . 

I'm with ya . I posted this morning about the Salami recipe . Something missing . got good advise from nepas , and like said above just use the same ferment / drying instructions . I'm doing the Len Poli ginger salami in the morning . 

 

[mr ray ray]

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• mr ray ray
• May 14, 2017

You can I have used the UMAi several times and you can use any recipe you wish i have had nothing but great results. The kit also has some recipes on it witch you can try or tweak i recommend you get a note book and write down all your recipes that way you know which ones you have tweaked and which ones you don't like lol good luck have fun. Dont forget your fermentation time and your starter culture.

 

[tropics]

I asked if anyone had recipes on another thread,so far the kit was the only thing mentioned.I have always shared my recipes 

Richie

 

[shyzabrau]

I asked if anyone had recipes on another thread,so far the kit was the only thing mentioned.I have always shared my recipes :icon_sad:
Richie

Still waiting to do my first with the UMAi, but I'll probably start with the recipes from Ruhlman's Charcuterie and a web search. Combine that learning and make my own recipe.

 

[crankybuzzard]

Most any of Mariamski's or Poli's recipes for salumi will work just fine.

For the fermentation time, hang it in your living room or a closet for 24-48 hours and then put it in the frig and let it lose its moisture. You should begin to smell the fermentation happening within hours.

You WILL need a starter culture and the UMAi kits don't come with it. They sell it and you can get it from the other sausage supply houses.

 

[mr ray ray]

pro kg

10% Rind  Beef

30% Schweinschulter  Boston Butt 

60% Schweinebauch pork belly skin off
pro kg

20g Meersalz  sea salt

3g Pfeffer  White pepper 

1g Ingwer  Ginger

3g Zucker  Sugar

3g Paprika 

use your starter culture as your package calls for  use cure at a rate of 1 gram pro 500g of meat weight  Let ferment for 3 days then follow the umai directions.   

If you want it spicy add red pepper flakes or a hot pepper of your choice start out at 1 g per  500g of meat.  hope this helps

 

[tropics]

Found a site with recipes Thanks 

Richie

https://www.drybagsteak.com/recipe-homemade-salami-soppressata.php

 

[BGKYSmoker]

Oberst.

Just about any recipe will work with UMAi. The Marianski book is good but like other books it has some holes in the recipes.

Poli has great recipes that work well with UMAi. Just remember mix everything like you would normally but add the fermentation agent in LAST and mix in by hand if you can, if you cannot or use your KA and dough hook to mix only mix for 2 mins or less. With UMAi salami the critical process is the fermentation & temp time, you dont need any humidity. Also i found that the small zip ties UMAi sends can cut into the bag which can lead to molds inside of the bag. i stopped with the zip ties and use butcher twine. When you tie the ends go over under 3 times then pull, this will create a tight seal then tie the knot over it like normal (wear some gloves if you can so you dont get a burn if your twine slips) After you fermentation time hang your UMAi or rack them in your normal fridge. I use a frogmat on my wire shelf racks so i dont get marks in the meat. If your fridge has glass shelves you will need to get some wire racks to keep the chubs on (again frogmats on them) You need air circulation around the UMAi.

Its very easy and user friendly.  Most folks dont like to eat raw meat but for me its the way i can tell if i need to add anything before i use the bactoferm, at times i need a tad more salt of something else. Easier to add than to take out.

Good luck and have fun.

Sorry for any typos