soppressata and Spanish choriso first time ever!

[checkdude]

I love dry salami! Looked into building a curing chamber but it seems to be too complicated for myself to do. At least at the moment. The umai dry method is the best compromise even though getting hold of some was was costly me being in canada. Am so pumped to see how this will turn out.View attachment 352370 Got some pork butt at local butcherView attachment 352373 deboned,cut up,partly frozen and ready to grind.View attachment 352374 soppraseta on the left and spanich choriso on the rightView attachment 352375 these are 50 mm umai casing getting filled

all ready to ferment for 2-3 days before going in the fridge to dry.

This is 14 days later and 25% weight loss. will check in another week.

 

[indaswamp]

<thumbs up>
Lookin good. Love the hockey stick for a sausage hanger!

 

[chopsaw]

They look great , you're going to be hooked on umai .

 

[crazymoon]

CD, Looks good,what did you use for recipes ?

 

[SmokinAl]

Those look great!
I have to try those bags!
Al

 

[checkdude]

For my first try I went with umai spice pack. But from now I might use my own mix seeing as I have plenty of #2 cure and the starter culture.

 

[BGKYSmoker]

Nicely done.
You just cant beat UMAi for charcuterie and salami. No guess work or messing with controls.

 

[ab canuck]

Looks good, I have been wondering about this for awhile, I don't know anything about this but have seen what looks like great products and some things that I really enjoy. Where did you find the umai bags / kits?

 

[oberst]

I’ve had very good UMAI results. I get 40% drying in a little over 4 weeks in my fridge.

 

[checkdude]

Had to order direct from umai. I understand you can order from Stuffers supply in Quebec or Mud bay in B.C. It was cheeper to order direct plus much bigger selection.

 

[checkdude]

Checked today and am at 32% loss. Mabey another week will do it. It is firming up nicely. The waiting is killing me though!

 

[tropics]

I will be doing another batch of Soppressata tomorrow,I did some Pepperoni a while back and at 33% loss it was perfect to me.
Richie
https://www.smokingmeatforums.com/threads/umai-pepperoni-started-9-9-17.269381/

 

[checkdude]

finelly hit 40%! the choriso is my favorite even thou it needs more heat.