First Timer - UMAI Dry Sopressata - Need Advice

[cmichini]

Hi all

Mostly a lurker, but I'm about to move into new territory and need some guidance.

I live in NC.

I currently cure/smoke my own bacon (have for about 10 years now and have 11 lbs. of belly curing right now), and have made fresh sausage in the past. I want to expand my offerings, and recently just got the UMAI dry kit for artisan meats with the intent to start with some sopressata.

Being my first foray into fermented/dried sausage, I want to be sure I'm squared away to increase my odds of success.

Equipment:
Grinding will be using a Kitchen Aid grinder attachment (until I can swing a dedicated grinder).
Stuffing will be in a brand spanking new Hakka 7# horizontal stuffer obtained for $28 (with Amazon gift card), and can't wait to use it for ALL sausage as the Kitchen Aid attachment was brutal for stuffing my earlier work.

Reading the instructions card from UMAI, I think I've got the basic mechanical steps down, but the fermentation is where things are new and I wanted to confirm some questions and seek any guidance.

I don't have any dedicated chamber/location for the day or so of fermentation.
Any suggestions for improv to get the correct temp/humidity for the fermentation?
Also, what are the correct numbers I should be at for temp/humidity/Ph?
The instructions say 24-36 hours or so, but not sure when would be the right time.

I have a hygrometer monitoring a spare bathroom that has been staying at 70-73F, with humidity in the 50% range.
I have some litmus paper on the way as I understand correct Ph change is needed for food safety (I assume to get more acidic and kill bad bacto-critters?)

I've seen mention of using my oven (off of course) with a pan of water, but wanted to seek advice and guidance on options for the fermentation, and any other tips/tricks to help me get out of the gate.

Thanks so much any info!!!

 

[oberst]

I use my oven with a pizza pan of water on the top rack. Typically ferment 72 hours. I hang the chubs from one of the racks with paper clips.

 

[BGKYSmoker]

Dont worry about having a dedicated cabinet with temp/humidity.
With UMAi you can stuff and hand damn near anywhere where you have temps from 69-75*. No need for any humidification. After fermenting just put your UMAi in your regular house fridge.

So in the end. Fancy Equipment? We dont need no fancy equipment.

 

[cmichini]

Great thanks guys. I'll get this started as soon as the 11 lb.s of pork belly are done curing and out of the fridge.

I've been itching for some food crafting, and I think my wife is in for it in the near future. Things on the current docket:
- Finish off my recent batch o' bacon (freezer is almost bare for this staple)
- The first foray into fermented sausage (the hope is it's ready for Thanksgiving)
- Some fresh italian, chorizo or brats to test out the new stuffer
- Smoked nuts (just read a post about smoking nuts - Shazam, I'm IN!!!)
- Hot sauce if I can find the peppers (garden deprived these days)

I'll start some posts with pix as each project goes into production

Thanks again!!!