Ginger Salami UMAi Style

[BGKYSmoker]

Did the 5lbs of ground pork into Ginger salami. I will not post the recipe but if you Google Len Poli ginger salami you will go right to it.

Used 50mm UMAi salumi bags. Mix the t-spx into 1/4 cup distilled water, mix well and set it aside (to add last).

Poli recies are user friendly and work well with the UMAi bags. I'm going for a 72 hour ferment then into the fridge.

Not all the same length. Dont sweat the salami police.

Still trying to figure out the new file upload.

 

[indaswamp]

I need to get some of those umia bags, I want to make a coppa. May even use the coppa muscle off the next wild hog we get.

 

[chopsaw]

I did the Poli ginger salami in Umai bags per your advice . It's my favorite so far .

 

[BGKYSmoker]

I did the Poli ginger salami in Umai bags per your advice . It's my favorite so far .

Its a good recipe. I mix in levels so i get good distribution.

 

[pc farmer]

Why 72 hour fermentation?

 

[BGKYSmoker]

Why 72 hour fermentation?

For full fermenting. When i dont smell the fermentation as strong as i do now i will fridge.

 

[SmokinAl]

I'm still wanting to make pepperoni with the bags.
You make it look so easy!
Al

 

[BGKYSmoker]

Nice color and not yet 24 hrs. Nice fermentation still going on.

Thanks Al. The UMAi is very easy.

 

[maineac]

I want a fermentation closet just like yours.

 

[BGKYSmoker]

I want a fermentation closet just like yours.

It's for sale and i will even throw in a 5lb stuffer.....EH

 

[maineac]

It's for sale and i will even throw in a 5lb stuffer.....EH

Tempting, but I already have a 5lb stuffer. You're going to have to get one rated in kilos.

 

[myownidaho]

I saw the ginger recipe and was curious about the final flavor profile. Curing and sausage season are here.

 

[BGKYSmoker]

I saw the ginger recipe and was curious about the final flavor profile. Curing and sausage season are here.

The Poli ginger salami recipe is really good. I have made this 3 times now. The first batch i cut back on the ginger, Salami turned out good still. The 2nd and this batch i went full with the recipe amounts. Flavor is perfect.

 

[myownidaho]

Thank you, sir. It’s time to ferment something and this is back on the short list.

 

[BGKYSmoker]

YW

Fermenting is done so now they are heading to the fridge.

 

[SmokinAl]

They look better with each pic!
Al

 

[maineac]

On my "To do" list.

 

[fldoc]

Looking great! I ordered some of the 50mm bags to make some pepperoni. I may have to make some of this ginger salami too
Tim

 

[BGKYSmoker]

Thanks everyone and for the likes.

 

[browneyesvictim]

Great looking stuff nepas! I love the closet shot for some reason... :-O
Now the hard part of the waiting!