Hey! What Ya Making?

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
I have no idea yet. 

But like the song goes.

I cure it my wayyyyyyyyyy  
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.  I'm sure the cure 
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 will not like it.

 
Well no protein lined casings, no beef middles so its UMAi time.

Ground ginger


pure salt


Ground white pepper.


Whole pepper corn.


nfpdm


Cure 2


All the dry mixed together.


Sweet vermouth. Add 2nd to last.


T-xps mix into 1/4 cup very cold distilled water (set aside add last)


50mm UMAi salumi bags ready. I cut to smaller lengths.


The ginger salami i mixed by hand, Layer the dry, mix, layer. When the dry has been mixed add the sweet vermouth and hand mix good. Last mix in the Bacotferm by hand.


Stuffing begins in the UMAi. The UMAi salami bags will not stay tight like collagen or natural. Its normal for the UMAi to loosen.



No need for fancy equipment. Ferment for 48 hours. Temp in my closet is between 74-79*

 
It sure looks great so far Rick!

I still haven't tried the UMAi bags, but it's definitely on my list.

Al
 
Some day I am going to have to research this Cure#2 stuff and learn how to do it. 

I always like to follow you guys that do this and watch the process 
 
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