Trying Umai Soppressata

Discussion in 'Curing' started by mneeley490, Jul 24, 2017.

  1. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Tropics's success inspired me to try this on my own. I bought the 50mm bags, and followed the recipe provided by Umai. No spices were included, and it called for things people might not normally have, like dextrose and bactoferm T-SPX. I had the dextrose, but had to order the bactoferm.

    Roughly 11 lbs of pork butt (2 butts) yesterday, ground coarse. I separated out about 25% of the butt and just diced fine, to get a more rustic texture. Also cut off the copa muscle of each to make capicola a little later. Unfortunately, the copa doesn't fit into the 50mm bags, so I have to order more. [​IMG]


    This made 10 chubs about 10"-12" long. I only had one zip tie come loose, so I guess that's a pretty good failure rate.


    These went into an empty wine cooler that I've modified with a heating pad made for pet reptiles, connected to an analog PID. It has been a steady 75° since last night. As you can see, the humidity was 52% when I put them in. 


    Tonight when I got home, it was at 90% humidity on it's own without any water pan. I had to let it air out just a bit. It's already starting to turn color. I'll get another pic on Wednesday night.
     
    Last edited: Jul 24, 2017
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a great start!

    Al
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Thanks for the mention I used the 70s wish I bought the 50s instead of the 30s for the Pepperoni

    I'll be watching

    Richie
     
  4. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Good looking start!
     
  5. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    Fantastic!

    Does your wine cooler you are using have an evap/condenser system?

    Look forward to the results!
     
  6. mneeley490

    mneeley490 Master of the Pit OTBS Member

    This particular wine cooler does not work, so it's now just an insulated box with a window. With the addition of the heating pad, it's good for a fermenting chamber.

    I have another working one that I use for a curing chamber, but it does not have a evaporator, either. Just a drain hole for condensation. Neither one was a high-end unit.
     
    Last edited: Jul 25, 2017
  7. mneeley490

    mneeley490 Master of the Pit OTBS Member

    So nearly 3 days have gone by, and it looks like they're in full bloom. They will go into my garage fridge for the next few weeks. It says "No Frost" on the door, even though there is frost in the freezer compartment, so I hope it is adequate. I don't have room in my regular fridge for this many chubs, and quite likely the wife would pitch a fit if I did.


    Here's a shot of the heating pad in the fermentation chamber. It worked out pretty well.

     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I thought UMAi was supposed to be used in the fridge only, not a curing chamber.

    Do they have new directions out somewhere that I'm not familiar with?
     
  9. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I guess it's different for fermented sausage. I just happened to have this non-working cooler that I wanted to try out.

    The instructions say:

    *Hang to ferment at 65-75F for 36-72 hours

    *Protect from drying airflow while fermenting

    *Un-used oven with a pan of water is perfect for fermentation

    *Meat color will brighten or redden to show good fermentation
     
  10. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    I was (am confused) as well... I thought the humidity control of the evap condenser is what you want as well as temp control. No wonder you had 85% humidity! And isn't 75' on the warm side? I thought around 50' is the target temp. I'm no aging guru and I'm just asking, and trying to learn as well.
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    For fermented stuff you still need to hang somewhere for fermention.

    Then in to the fridge after.

    Rick does it all the time.
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Please link UMAi recipe in your original post.

    As I said, I didn't know. I haven't been to their website lately and everything was in fridge only.

    This is a safety thing so adding the link shouldn't get you banned by the SMF overlords!
     
  13. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    UMAi does a warm temperature ferment before going into the fridge. Rick's threads reflect that.
     
  14. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Last edited: Jul 26, 2017
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I believe vacuum is still applied to whole muscle meat when using UMAI...   It's only ground meats that vacuum is not applied...   [​IMG]...
     
  16. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Yup.
     
  17. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Good to know. As I mentioned, this is my first foray into Umai, and I guess I'll vacuum the capicola after the bigger bags arrive.
     
    Last edited: Jul 27, 2017
  18. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Hitting a snag. My garage fridge is crapping out on me. I need to get another one, pronto, or I'll have to temporarily move my beer to relocate the sausages into my min-fridge, which is not frost-free. Been searching Craigslist and OfferUp all weekend, but so far no luck. Amazing the amount of flakes on those sites.
     
    Last edited: Jul 31, 2017
  19. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Managed to squeeze them into the main, frost-free fridge for now. The wife is just going to have to live with it for a while.

    Noticed the plastic is starting to come loose from the meat on some of them already. I take that as a good sign that they're losing weight. Firming up quite a bit, too.
     
    Last edited: Jul 31, 2017
  20. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Two weeks gone, and they are already very firm and pulling away from the Umai bags. Didn't bother weighing them yet. They still have a long way to go.



    Got the two capicola in their bags tonight.


    On the fridge side, I bought a used fridge yesterday from someone on OfferUp for $80. It was still cold when I got it; they said they just unplugged it. Put it carefully on its side into my Jeep and drove it home less than a mile, then let it stand overnight. Plugged it in tonight, and it trips my CFI outlet. Tried a different one, and it tripped the breaker. Dang!!!!! I opened the back panel to see if it was a pinched wire or something else easy to fix; nope. Whatever it is, it's deep inside the impenetrable part. [​IMG]   Now I have 2 non-working fridges to get rid of. 
     

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