Umai recipe calls for the following:
Pork shoulder 1 kg
Kosher salt 28 gr
Instacure #2 2.5 gr
Dextrose 12 gr
Black Pepper 2 gr
Red Pepper flakes 1 gr
Whole pepper corns 1 gr
Chili powder 1 gr
Garlic powder 1 gr
Bactoferm 5 gr
I added an additional
ground fennel seed 2 gr
Onion powder 1 gr
I used a course face plate on my grinder/ stuffer to keep the texture marbled nicely.
The fermentation was 48 hours between 70 and 78 degrees in a sealed fridge with no air flow, a bowl of water to keep it moist and a box of baking soda to keep the smell down.
The curing time was exactly 30 days in a fridge running at 10 degrees to cure and reduce its weight by 40%.
If you've not cured using umai bags and casings, Id strongly advise not starting. It's addictive. I cant wait for my Chorizo i have curing now.
It looks as dry as a popcorn fart but wait until you remove the casing.
I made one round chub and an oval chub for presentation on a mixed meat platter. To make an oval chub, dont fill your casing as full, flatten it out and lay on a rack to cure.
Im sorry but thats just sexy. Its got a beautiful colour, mild pepper flavor and the kick of fennel gives it a traditional European finish. Enjoy!
Pork shoulder 1 kg
Kosher salt 28 gr
Instacure #2 2.5 gr
Dextrose 12 gr
Black Pepper 2 gr
Red Pepper flakes 1 gr
Whole pepper corns 1 gr
Chili powder 1 gr
Garlic powder 1 gr
Bactoferm 5 gr
I added an additional
ground fennel seed 2 gr
Onion powder 1 gr
I used a course face plate on my grinder/ stuffer to keep the texture marbled nicely.
The fermentation was 48 hours between 70 and 78 degrees in a sealed fridge with no air flow, a bowl of water to keep it moist and a box of baking soda to keep the smell down.
The curing time was exactly 30 days in a fridge running at 10 degrees to cure and reduce its weight by 40%.
If you've not cured using umai bags and casings, Id strongly advise not starting. It's addictive. I cant wait for my Chorizo i have curing now.
It looks as dry as a popcorn fart but wait until you remove the casing.
I made one round chub and an oval chub for presentation on a mixed meat platter. To make an oval chub, dont fill your casing as full, flatten it out and lay on a rack to cure.
Im sorry but thats just sexy. Its got a beautiful colour, mild pepper flavor and the kick of fennel gives it a traditional European finish. Enjoy!
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