My first try at Salumi with the UMAi 50mm came out so good (Soppressata) that I was ready to try Mettwurst. Sorry, but I'm using the mix from the UMAi site again. I'll do my own mix next time. The mix doesn't include salt, cure or culture.
I found meat mixes which used pork, beef and lamb, but I went with straight pork shoulder for the first try.
Note: You can blow out a UMAi bag if you're not careful.
I cut the bags to 24" to make two 10" links to hang connected.
5# makes 10 more or less equal lengths.
Hung to ferment in the closet and two days later they colored up nicely.....
They're residing in the warehouse fridge at work (along with the Bresola. Another post [emoji]128522[/emoji])
See you in 3 or 4 weeks!
I found meat mixes which used pork, beef and lamb, but I went with straight pork shoulder for the first try.
I cut the bags to 24" to make two 10" links to hang connected.
5# makes 10 more or less equal lengths.
See you in 3 or 4 weeks!
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