New SS Mix

[BGKYSmoker]

This is going to be good.

ussmix.jpg

• BGKYSmoker
• May 23, 2017

 

[chopsaw]

So you bought that from umai ?

 

[SmokinAl]

I didn't know Umai sold seasoning packs!

Al

 

[BGKYSmoker]

 
I didn't know Umai sold seasoning packs!

Al

Yes they have pre mix seasoning pack and salt/cure pre mix for 5lbs a pack.

This SS blend prob will be on their site just before fathers day.

 

[BGKYSmoker]

Here are the chubs stuffed with the new UMAi Summer Sausage mix.

No smoking as the mix has hickory smoke powder in it.

Used a combo of TSPX and FLC mixed with 1/4 cup cold distilled water.

Mix the fermenting agent in LAST. I did this mix by hand.

Ferment in my front closet where the temp is pretty steady between 74-80* Going with 3 day ferment.

If you mixed this right you should smell fermentation starting soon.

umssmix2.jpg

• BGKYSmoker
• May 24, 2017

umssmix1.jpg

• BGKYSmoker
• May 24, 2017

umssmix3.jpg

• BGKYSmoker
• May 24, 2017

umssmix4.jpg

• BGKYSmoker
• May 24, 2017

umssmix5.jpg

• BGKYSmoker
• May 24, 2017

 

[pc farmer]

Oh yea

 

[ab canuck]

 I'm watching this one.....

 

[BGKYSmoker]

UMAi Summer Sausage mix chubs are looking good.

Going with another 24 hour hang before the fridge.

ussmix11.jpg

• BGKYSmoker
• May 26, 2017

 

[dirtsailor2003]

Three days out of fridge? How long in fridge?

 

[BGKYSmoker]

Three days out of fridge? How long in fridge?

50mm chubs prob 4 weeks in fridge, 70mm 6-8

 

[BGKYSmoker]

 
Just curious......what's the advantage of making summer sausage this way vs smoking it??

Way back traditional SS was made this way. Dried then smoked.

 

[BGKYSmoker]

 
So after its dried you smoke it.....I'm assuming cold smoked? Have you done this before or tasted any that has? Curious on the taste/texture compared to traditional.

No smoke as the UMAi mix has smoke powder in it already.

I'm sure its going to be like semi dry SS

 

[BGKYSmoker]

UMAi SS mixed chubs are heading to the fridge. 50mm will get done faster than the 70.

umsschubs.jpg

• BGKYSmoker
• May 27, 2017

 

[chopsaw]

I'm watching to see , what temp in smoker and IT of finished sausage .  Did this with a chub that I hung 4 weeks then smoked it to 152 . 

Wondering what temps they suggest . 

 

[BGKYSmoker]

 
I'm watching to see , what temp in smoker and IT of finished sausage .  Did this with a chub that I hung 4 weeks then smoked it to 152 . 

Wondering what temps they suggest . 

No temps or smoker as the mix has smoke powder in it. UMAi bags are not smoker friendly at this time.

These are dry cured. Salami but a SS taste.

 

[chopsaw]

My bad , thought it said something about goin in the smoker . 

Thanks ! 

 

[baymud]

When you reference "fridge" is that fermentation fridge?
Thanks

 

[blaise]

Nepas

  I don't think some of the fellows understand that old fashioned summer sausage was an uncooked, dry cured or semi-dry sausage---made in the old days for long shelf life. So are you looking for a certain percentage of weight loss?

  Also curious about the culture mix-----what is your goal in the two cultures?

Blaise

 

[BGKYSmoker]

To answer a couple questions.

With UMAi bags you dont need a dedicated dry cure fridge. You can use your regular home fridge that is frost free. If you do have a dry cure fridge that can maintain regular temps heck use it also.

Yes old world traditional fermented SS, Bologna was not heat smoked (cooked) It was dried, cold smoke could be applied after the fermentation process. In the old days they used un regulated cure agent like salt petre. This is still avail but now they label it as Clinical Use Only.

I been at this for sometime now. Way back i went by weight loss %. Now i can go by feel. With the use of cure #2 working properly i can feel when its close to done. I do weight at times just to show the new folks.

On the 2 Bactoferms i used i wanted a taste diff than normal. Yes you can use 2 types. Being 2 of the chubs are 70mm and would ferment longer i went with the FLC & TSPX.

T-SPX
is a mixed meat culture for traditional production of fermented meat products at

temperatures between 18-24°C (64-75°F). The culture gives a mild acidification and ensures a good flavor and color development. 

The SafePro, range covers a series of specially developed bioprotective cultures for application in meat products e.g. fermented sausages, fresh sausages and ready-to-eat meat products.

F-LC is a bioprotective meat culture for optimal Listeria control in fermented meat products. The culture ensures a reliable acidification and a good flavor and color development.

Staphylococcus xylosus Lactobacillus curvatus Pediococcus acidilactici

(An excellent product that has built in protection against listeria which is useful when making product at home where conditions are often poorer than at a commercial processor

Usage) I'm cleaner than most commercial places.....HA

The culture is recommended for the production of traditional North and South European type sausages. The culture is suitable for molded as well as smoked fermented sausages. 

This process is not that hard. Just remember your using cure #2. If you do traditional style salami or whatever you may need temp/humidity controls and equipment. With UMAi you use your household fridge, no fancy equip needed. ALWAYS keep your processing and equipment clean.

Hope this helps some.

 

[ddrian]

 
To answer a couple questions.

With UMAi bags you dont need a dedicated dry cure fridge. You can use your regular home fridge that is frost free. If you do have a dry cure fridge that can maintain regular temps heck use it also.

Yes old world traditional fermented SS, Bologna was not heat smoked (cooked) It was dried, cold smoke could be applied after the fermentation process. In the old days they used un regulated cure agent like salt petre. This is still avail but now they label it as Clinical Use Only.

I been at this for sometime now. Way back i went by weight loss %. Now i can go by feel. With the use of cure #2 working properly i can feel when its close to done. I do weight at times just to show the new folks.

On the 2 Bactoferms i used i wanted a taste diff than normal. Yes you can use 2 types. Being 2 of the chubs are 70mm and would ferment longer i went with the FLC & TSPX.

T-SPX
is a mixed meat culture for traditional production of fermented meat products at

temperatures between 18-24°C (64-75°F). The culture gives a mild acidification and ensures a good flavor and color development. 

The SafePro, range covers a series of specially developed bioprotective cultures for application in meat products e.g. fermented sausages, fresh sausages and ready-to-eat meat products.

F-LC is a bioprotective meat culture for optimal Listeria control in fermented meat products. The culture ensures a reliable acidification and a good flavor and color development.

Staphylococcus xylosus Lactobacillus curvatus Pediococcus acidilactici

(An excellent product that has built in protection against listeria which is useful when making product at home where conditions are often poorer than at a commercial processor

Usage) I'm cleaner than most commercial places.....HA

The culture is recommended for the production of traditional North and South European type sausages. The culture is suitable for molded as well as smoked fermented sausages. 

This process is not that hard. Just remember your using cure #2. If you do traditional style salami or whatever you may need temp/humidity controls and equipment. With UMAi you use your household fridge, no fancy equip needed. ALWAYS keep your processing and equipment clean.

Hope this helps some.

Agreed  Clean is not clean enough. steril is so good. I never want to harm others !