Trying CMAi Soppressata

[SmokyMose]

Mose, those are looking beautiful, already getting a great color on them.    I want to try dry curing sausage, just like everything else I see on here, maybe I will live long enough to get it done.     This hobby is an addiction like none other!

Ain't that the truth! LOL!

 

[porkies]

Wow, they look fantastic!

Do you think it would be possible to dry age those UMAi bag sausages outside of a fridge as well? Lets say in a cool cellar around 60 F?:)

 

[SmokyMose]

Wow, they look fantastic!

Do you think it would be possible to dry age those UMAi bag sausages outside of a fridge as well? Lets say in a cool cellar around 60 F?:)

I'm no expert, by any means, but I don't know why not. It breathes, maybe not as much as muslin. I'm sure there are folks here who can answer.

 

[crazymoon]

SM, You will be happy with your Umai  bags, I have done capicola and salami with good results. The salami was bland but I used their online recipe which was lacking. It will be worth the wait !

 

[SmokyMose]

SM, You will be happy with your Umai  bags, I have done capicola and salami with good results. The salami was bland but I used their online recipe which was lacking. It will be worth the wait !

I'm already hooked, Crazy! I've done both Capicola and Pancetta already. This is my first go with Salumi.

 

[SmokyMose]

Ok, only 21 days in the fridge and they're over 40% loss. Go figure..

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• SmokyMose
• Apr 7, 2017

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• SmokyMose
• Apr 7, 2017

Time to cut!

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• SmokyMose
• Apr 7, 2017

I love it! Between you all & me, I've never had fermented before. I'm a believer, now. Can't miss that "Tang"!
The Mrs even liked it. She said it was "like Pepperoni, only different" [emoji]129303[/emoji]
Sliced it up (mostly) into little bags of meat candy

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• SmokyMose
• Apr 7, 2017

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• SmokyMose
• Apr 7, 2017

Next stop; Mettwurst!

Thanks for checking in.

Dan

 

[myownidaho]

Awesome job, Dan! They will be even better in a couple of weeks as the moisture equalizes. You're hooked now!

Jim

 

[pc farmer]

That looks awesome.    

Even thou I have a chamber, I got some 50mm casings to try.

These UMAi posts have me wondering.

 

[SmokyMose]

Hooked is right, Jim. Meijer has rib roasts on sale for $5.99. I'm ordering some larger bags right now.
Woe is me...

 

[myownidaho]

Hooked is right, Jim. Meijer has rib roasts on sale for $5.99. I'm ordering some larger bags right now.
Woe is me...

Dry aging beef is probably next on my list. I just have to make sure that there's space in the fridge...

 

[hondabbq]

Mine are at 4.5 weeks.
They are at work in a commercial walk in and look nothing like yours at all. The meat pulled away from the casing within 10 days. Yes they were stuffed tight. I had them laying down flat in the cooler like yours but I hung them for the last 2weeks with at least 2 weeks to go.

 

[myownidaho]

Mine are at 4.5 weeks.
They are at work in a commercial walk in and look nothing like yours at all. The meat pulled away from the casing within 10 days. Yes they were stuffed tight. I had them laying down flat in the cooler like yours but I hung them for the last 2weeks with at least 2 weeks to go.

My salami pulled away from the bags, my bresaola didn't. The Lonzino I have drying has pulled away as well. I think it just depends but I don't notice a difference either way.

 

[mneeley490]

Ok, I'm sold. I'm going to have to give those a try.

 

[b-one]

Looks tasty!Thumbs Up

 

[blaise]

Those look wonderful. If mine turn out half that good----it will be the end of the old fashioned curing station.

What kind of slicer are you using?

Blaise

 

[blaise]

Some commercial fridges have built in humidifiers, helps keep some foods fresher----fresh vegetables for instance. Shouldn't hurt the process, but might slow it down.

Blaise

 

[SmokyMose]

Those look wonderful. If mine turn out half that good----it will be the end of the old fashioned curing station.

What kind of slicer are you using?

Blaise

Cheap Chard unit (79.99). I'd like a better one but I don't slice enough to justify the $.

 

[hdhong]

Wow Dan, those looks really good.  I can't wait to try to make some.  I have the bags, but haven't had a chance to make them yet. 

 

[disco]

Wonderful! You are inspiring me to try!

Point!

Disco

 

[SmokyMose]

Wonderful! You are inspiring me to try!

Point!

Disco

Thank you, Disco! It's a great way to while away those cold, snowy, smokeless Winters....