BOOM!!!! Umai Dry Salami and Sausage Grind fest last weekend PICTURES and recipes.

[ddrian]

Sunday we made 60 pounds of Dry Cured salami using Umai Dry 50 MM Tubes. They have added 25-30 pound packages in the 50 and 70 size.. YES! 22.00 for 25-30 pounds is a great deal and I am doing a happy dance.

We made Soppressata di Calabria.

Added a touch of our own to each 10 pounds.

10 Pounds Soppa Sun Dried Tomato

10 Pounds Soppa Orange Peel

10 Pounds Soppa Juniper Berry

We made 20 pounds of Dry Cured Pepperoni

10 Pounds Regular

10 pounds with 2 teas of CENTO Crushed Cherry Peppers.. (like they use on Italian subs on the east coast).

10 Pounds of Italian Sausage Fresh for patties and bulk.

5 pounds of pepperoni Snack Sticks

5 Pounds of Breakfast Sausage

I found these recipes on this site. They have many

http://www.meatsandsausages.com/sausage-recipes

For the soppa I used this mix

http://www.meatsandsausages.com/sausage-recipes/fermented/italian/soppressata-calabria

I Used this recipe for Breakfast

http://www.meatsandsausages.com/sausage-recipes/breakfast

This one for Italian

http://www.meatsandsausages.com/sausage-recipes/italian-sausage

This one for Peperoni

http://www.meatsandsausages.com/sausage-recipes/pepperoni-dry

I added the same amount as the anise they call for of Fennel 1/2 whole 1/2 ground.

10 pound was regular

10 pounds had the CENTO added.

All recipient's we increased to meet the amount of meat weight we were using.

We used 50 MM tubing. WOW they we about 2 pounds each LOL!!!

I will post pics as we go on the cure.

We are going for 30-35 percent shrink.

The umai dry is so easy to use!

Again I want to thank all of your posts. They were the light at the end of my WINE tunnel!

Here is the progress pictures.

IMG_4112.JPG

• ddrian
• Sep 6, 2017

My Son and Good friend stuffing

IMG_4113.JPG

• ddrian
• Sep 6, 2017

 hanging in the closet to start fermentation.

IMG_4115.JPG

• ddrian
• Sep 6, 2017

IMG_4117.JPG

• ddrian
• Sep 6, 2017

IMG_4118.JPG

• ddrian
• Sep 6, 2017

We make PEP stick from a backwoods mix. Put them in the oven and cooked to 165 IT

then turned the oven on 170 F op end the door a crack and dried them overnight. 50 percent shrink!~

Cold smoked them 6 hrs with apple. They were great.

The salt is perfect but we will add some pepper and more pep spices in next time. 

IMG_4163.JPG

• ddrian
• Sep 6, 2017

Color Change in the Sopa and Pep two days in.

IMG_4172.JPG

• ddrian
• Sep 6, 2017

IMG_4173.JPG

• ddrian
• Sep 6, 2017

Moved them today to the Refrigerator for the long haul.

Ill post progress in the cure from time to time. 

IMG_4181.JPG

• ddrian
• Sep 6, 2017

 

[myownidaho]

Damn. That's impressive! Can't wait to see the final products.

 

[dirtsailor2003]

That's a pile of hanging meat! Nice work!

Waiting for the cheese and crackers photos!

 

[crazymoon]

DD, Keep us posted as to the results of that great project !

 

[johnnyb54]

Nice job! I will be following this one.

 

[chopsaw]

Looks good . Tight squeeze, make sure they don't touch .

 

[Rings Я Us]

Very cool [emoji]128526[/emoji]
:sausage:

 

[johnnyb54]

ddrain, I have a quick question about one of the ingredients the recipe calls for. The recipe call for 1 gram of Red peppers, ground. Is that the dried hot red pepper that you put on pizza? Thanks

 

[ddrian]

Looks good . Tight squeeze, make sure they don't touch .

Yes Sir very careful!

 

[ddrian]

ddrain, I have a quick question about one of the ingredients the recipe calls for. The recipe call for 1 gram of Red peppers, ground. Is that the dried hot red pepper that you put on pizza? Thanks

Yes, thanks what I used. You could most likely use about anything hot. LOL! Ghost pepper maybe not so much!

 

[ddrian]

That's a pile of hanging meat! Nice work!

Waiting for the cheese and crackers photos!

Oh the hard part is waiting!

DDR

 

[dirtsailor2003]

Oh the hard part is waiting!
DDR

Gives you plenty of time to smoke some cheese!

 

[johnnyb54]

Yes, thanks what I used. You could most likely use about anything hot. LOL! Ghost pepper maybe not so much!

Thanks for the quick reply. Looking forward to your finished product.

 

[browneyesvictim]

That's a lot of sausage! Im sure you will get plenty of helpers to eat it too!

 

[ddrian]

Gives you plenty of time to smoke some cheese!

One of these Days. Its getting cool in Texas so may give it a try.

DDR

 

[ddrian]

 
That's a lot of sausage! Im sure you will get plenty of helpers to eat it too!

Yes There were three of us. My job was expediter and pan and bottle washer! Man its a lot to keep the pan, tub, containers clean and ready for the next go around.

 

[ddrian]

 

[ddrian]

 

[ddrian]

 Well I have posted twice. The forum god are angry.

Here we go again,,,,, These are the recipes that we used for this grind fest.

The links are above from the mx we used. We tweaked them a little.

The Fresh posted here is corrected.

The salami will be correct when they are fully cured.

To avoid issues with copyright laws if you want the information please message me. 

We changed the mix to our liking but we would never use others processes without permission.

DDR