Ginger Salami UMAi Style

[BGKYSmoker]

Moved to the small fridge now.

On frogmats so i dont get fridge grate marks in em.

 

[browneyesvictim]

Wow! look at that color! They sure do look great!

 

[BGKYSmoker]

Thanks everyone.

My small fridge is getting full again after the hurricane.
Hope that the salami will be done by the S,FL bbq. the LJ is done so i will bring some.

 

[BGKYSmoker]

Ginger salami is getting close, smells real good.

 

[chopsaw]

So you're at what ,,, little over 2 weeks ? I always watch times on these post because mine seem to take 8 weeks to get to 35 % .
Looks great .

 

[BGKYSmoker]

So you're at what ,,, little over 2 weeks ? I always watch times on these post because mine seem to take 8 weeks to get to 35 % .
Looks great .

Yeah from mixing/fermenting to now. Still not to firm in the middles yet but getting there.

 

[BGKYSmoker]

Ginger salami is not done yet, still kinda soft in the middles. Another week or 2.

 

[BGKYSmoker]

Ginger salumi is done. Take out from the UMAi bags, cut, taste is great. Brown nag and fridge for a couple days before vac sealing.

With the UMAi you dont have to babysit temp and humidity controls, unless your into that. I got rid of my traditional dry cure stuff.

 

[browneyesvictim]

Another outstanding batch nepas!

 

[BGKYSmoker]

Vac sealed finally.

 

[chopsaw]

So how do you store them ? I froze the last batch I made , and didn't like how it was after thawing . Was vac'd , maybe in freezer 3 months .

 

[BGKYSmoker]

So how do you store them ? I froze the last batch I made , and didn't like how it was after thawing . Was vac'd , maybe in freezer 3 months .

After i took the salami from the UMAi bags i wrapped each one in brown paper bag and in the fridge, this helped them dry more. Once vac sealed they will keep in the fridge for a year but they dont make it that long. You can leave in the brown wrapping also.

 

[mneeley490]

So how do you store them ? I froze the last batch I made , and didn't like how it was after thawing . Was vac'd , maybe in freezer 3 months .

I discovered the same thing when I froze a batch of salami. It made the meat mealy.

 

[chopsaw]

After i took the salami from the UMAi bags i wrapped each one in brown paper bag and in the fridge, this helped them dry more. Once vac sealed they will keep in the fridge for a year but they dont make it that long. You can leave in the brown wrapping also.

Thanks for the info . Gonna try to save what I have frozen .

 

[chopsaw]

I discovered the same thing when I froze a batch of salami. It made the meat mealy.

That , and seemed to re - hydrate .

 

[oil99]

I see this recipe is recommended a lot here and would like to give it a go. With no dextrose I assume the sweet Vermouth is the sugar source for the culture? Sorry if that is a dumb question but I’m just getting going with dry curing. Cheers!

 

[TomKnollRFV]

This is the type of stuff I'd love to make at home but I'm a bit perplexed by this Umai bag.

I googled it, and I don't get what makes it special? Nepas said you don't need to baby sit humidity and temps. How does it negate the need to do that? I thought a huge part of making Salami etc was you couldn't let it get to hot/to cold/what have you. If this is a bag that lets me just make <insert sausage> here and hang it in any place I really need it. I lack any place I can do thorough temperature control to be fair. <I used to occasionally try to make beer. I in part stopped because of temperature swings.. our basement has a pellet stove in it, and even during spring people will turn it on and that does nothing good for beer let me tell you from a dozen exploded bottles!>

 

[chopsaw]

I see this recipe is recommended a lot here and would like to give it a go. With no dextrose I assume the sweet Vermouth is the sugar source for the culture? Sorry if that is a dumb question but I’m just getting going with dry curing. Cheers!

I think that's a good question . I've made this twice . I'm thinking the sweet vermouth is the sugar source . Came out good .

If this is a bag that lets me just make <insert sausage> here and hang it in any place I really need it.

After it ferments , it goes into the fridge for the dry time .

 

[TomKnollRFV]

Ahh so during the initial fermentation process is where I'd need to make sure where ever I hang it up is still within the humidity and temperature range?

 

[chopsaw]

Ahh so during the initial fermentation process is where I'd need to make sure where ever I hang it up is still within the humidity and temperature range?

Yes . Watch some of the Umai videos . Might help you understand more .