Requesting UMAI Charcuterie Checklist Help

[tallbm]

Ok I just pulled the trigger on all 3 sausage sizes and the charcuterie kit plus a pack of Bactoforem T-SPX on sausage maker. Orders over $50 are free shipping and all items were less expensive than everywhere else.

I have Dextrose and Instacure #2 in my Amazon cart ready to go pending some info on the Dextrose. I'm looking at buying Dextrose powder that is 100% dextrose but checking into info on whether or not there is a "specific" consistency of the powder that needs to be considered. I honestly don't think the culture cares as long as it can break it down and ferment it in the same time frame.

My thought is that I would want to chose powder dextrose over a granular dextrose (if that is such a thing). So I'm almost there on my materials, this is exciting! :D

 

[browneyesvictim]

and the charcuterie kit

Yes- That was the "Combo" kit I meant.
Looks like you are set! I think we are ALL excited for you!
So what exactly have you decided to make?
I got my Dextrose on Amazon as well. Worked great for me. Link HERE

 

[chopsaw]

You can get dextrose at a home brew store , just FYI . You could get that all from sausage maker also .

 

[tallbm]

Yes- That was the "Combo" kit I meant.
Looks like you are set! I think we are ALL excited for you!
So what exactly have you decided to make?
I got my Dextrose on Amazon as well. Worked great for me. Link HERE

That is the exact dextrose I have in my cart! Pulling the trigger on buying now.

You can get dextrose at a home brew store , just FYI . You could get that all from sausage maker also .

Thanks for the heads up!
I checked the price and I think the dextrose and the instacure #2 were a little more expensive on sausage maker than what I will be getting on Amazon so it looks like I'm pinching a few pennies there.

Now starts the thought process on whether I need to get a scale specific for this stuff or if I want to go super fancy and have it so that I can easily monitor the weight reduction hahaha. I think I'll hold off on all of that and see what my process looks like and where I want to improve. I must fight the urge to get fancy with it lol.

 

[daveomak]

0-100 gram scale.. and any other scale (postal scale) you may have the weighs to within 1 gram or 0.1 grams for weighing heavier stuff... say 0-25# or 0-50#.....

 

[tallbm]

0-100 gram scale.. and any other scale (postal scale) you may have the weighs to within 1 gram or 0.1 grams for weighing heavier stuff... say 0-25# or 0-50#.....

yeah I'm good up to 50g but I'm just wondering what I will do for 5-10 pounds of sausage or a 5 pound chunk of meat. I have a simple kitchen scale that does I think goes up to 10 pounds. I think this will work to let me know if I am at 40-50% weight loss. I don't know if I have to get super accurate but I guess I'll find out :)

 

[tallbm]

Ok I'm back lol. So I noticed that Pork Shoulder will be on sale at Kroger in the Dallas area for $0.99 a pound.
I plan to buy 1 or 2.
I will use one shoulders for charcuterie. I will remove the Coppa muscle to make Capicola but I'm curious about what to do with the rest?
I don't see much mention of the rest of the shoulder for anything specific. My thoughts are that I will just do a kind of spicier prosciutto type things and just eat it though I have no idea what I would really be making other then just some dry cured left over shoulder meat concoction lol.

Does this sound about right to you guys hahaha? Suggestions on what to do with the left over shoulder prices for charcuterie are welcome :)

 

[browneyesvictim]

Oh man.. your options are seemingly endless. Grind it up for whatever sausage you want. Even dry cured stuff with the UMAI casings.

 

[tallbm]

Oh man.. your options are seemingly endless. Grind it up for whatever sausage you want. Even dry cured stuff with the UMAI casings.

I'm leaning towards using the left over part of the shoulder to do a dry cured non-cooked/smoked Tasso. I think I like the spice combo of Tasso but don't want to cook it. I mean in the end I can spice with anything and dry cure it I guess hahaha.

You did make me think though that I could buy an extra pork shoulder/butt and grind it to have ready for the salami action. I wasn't even thinking of that since I was so caught up researching what I'm going to do with the whole muscle stuff hahaha. I may as well get 3. One for whole muscle UMAI, one for Salumi UMAI, and 1 for smoking :D

 

[chopsaw]

Be careful with the fat ratio if you take from one and add to another . Did it once , ended up with to much fat . You could add ground beef to it for salami if it's a lean piece .

 

[tallbm]

Be careful with the fat ratio if you take from one and add to another . Did it once , ended up with to much fat . You could add ground beef to it for salami if it's a lean piece .

Thanks for the heads up. I don't plan to mix and match at the moment. I have 3 shoulders and each one has it's own individual purpose. I also have trimmed pork back fat in the freezer from my big yearly animal processing. If things are too lean I'm golden :)

 

[tallbm]

So all my stuff is in. I have a coppa and what is left of the shoulder curing with a prosciutto seasoning recipe.
Everything comes out of the cure in almost 2 weeks and then it is into the UMAI bags for drying.

The sausage/salumi will have to come sometime later. I have the pork shoulder/butt in the freezer for when I get time to grind it and do that in the UMAI salumi bags. I just don't have the time right now to fool with it :)

When I have the grinder and stuffer out I think I am going to do some Texas style sausage (hot gutt) with a lot of ground venison I have in the freezer and smoke those suckers up for regular smoked sausage :)

 

[pc farmer]

So all my stuff is in. I have a coppa and what is left of the shoulder curing with a prosciutto seasoning recipe.
Everything comes out of the cure in almost 2 weeks and then it is into the UMAI bags for drying.

The sausage/salumi will have to come sometime later. I have the pork shoulder/butt in the freezer for when I get time to grind it and do that in the UMAI salumi bags. I just don't have the time right now to fool with it :)

When I have the grinder and stuffer out I think I am going to do some Texas style sausage (hot gutt) with a lot of ground venison I have in the freezer and smoke those suckers up for regular smoked sausage :)

Gonna be watching

 

[crazymoon]

TBM, I'm in!

 

[bregent]

After removing the coppa, I use the remainder for pozole, country style ribs, or grind into sausage.

 

[tallbm]

After removing the coppa, I use the remainder for pozole, country style ribs, or grind into sausage.

My Coppa cut wasnt even 2 pounds (if I did the cut right).
I cleaned the other part really well and that was what I did with a Proscuito seasoning that was like 4.5 pounds.

There was a good 1lb+ of meat or more and fat that I saved for grinding when I do sausage or do the Salumi.
I hope they both come out well, only time will tell but I have some degree of confidence in it. I have cleaned enough wild pigs and deer to know I've done a good clean up job removing undesirable tissue. Both cuts of meat looked good without any really stringy fat or tissue still connected :)

Now if I could just get some time to grind and such. I'm forever buried with tasks to do, the dried sausage tasks will just get thrown on the pile and I get to it when I can lol :)

 

[tallbm]

Update: My Coppa was a success! I will check on the Prosciutto tomorrow to see if it has hit weight.
Thanks for all the help and info guys, here is what my Coppa looked like.
That brown and yellowish stuff on the 3rd pic is just a pocket of fat. It looks way worse in the picture than in reality haha and tasted just fine :)

 

[pc farmer]

Man that looks great

 

[tallbm]

Man that looks great

It's been good and going fast.
I should have about 3-4 pounds of prosciutto becoming ready very soon. I check weight again today! :)

 

[crazymoon]

TBM, Great looking Coppa ! like