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UMAI fennel salami

chopsaw

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Gonna give this a try 50 mm bags , and used the recipe for the Fennel Salami from their site . Followed it as is , but used a Missouri dry Red from Stone Hill . 






I have trouble with the pics on this site , just not used to it yet . 

So ,,,I ground and mixed it up , stuffed , hung at 70 degrees for 48 hours ,, nice  red color , so into mini fridge . 

I'm guessing 5 or 6 weeks to get the 35 percent loss . 

Hope it works out , sure smells good . 

Chop
 

uzikaduzi

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Looks good... have you used those UMAI bags before? I'm curious on how well they work. Also, it seems that you are curing at traditional curing temps... I thought this was primarily for people trying to create fermented or dried at refrigerator temperatures.
 

dirtsailor2003

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Should be tasty. Many have had good success with the Umai bags and process.
 

SFLsmkr1

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Those are looking good. The UMAi bags work great.
 

SmokinAl

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I'm in for the ride!

Al
 

shoebe

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I am got some UMAI bags for some pepperoni, just need to get it done. Only complaint so far is the cost... 
 

chopsaw

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Yes , Stayhot . after fermentation they go in the fridge . 
 

crazymoon

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CS, I believe that Umai wants you to put your product in a full size fridge that takes moisture out of the fridge. The small "beer or dorm fridges don't remove moisture like a full size fridge. I have done Umai products in a small fridge but I opened the door everyday to move the air around and hopefully remove moisture coming from the product. The salami did dry to the required weight loss, I'm not sure if my actions helped or not ? Just a heads up !
 

chopsaw

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CS, I believe that Umai wants you to put your product in a full size fridge that takes moisture out of the fridge. The small "beer or dorm fridges don't remove moisture like a full size fridge. I have done Umai products in a small fridge but I opened the door everyday to move the air around and hopefully remove moisture coming from the product. The salami did dry to the required weight loss, I'm not sure if my actions helped or not ? Just a heads up !
Thanks ,,, I was wondering about that . I have a garage fridge that I use for storage and brining  , but it tends to freeze things sometimes . Thanks for the heads up . Gonna look into moving it to the full size fridge . 

It is starting to lose weight .
 

crazymoon

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Thanks ,,, I was wondering about that . I have a garage fridge that I use for storage and brining  , but it tends to freeze things sometimes . Thanks for the heads up . Gonna look into moving it to the full size fridge . 

It is starting to lose weight .
CS, You don't need to hang them in the big fridge,they just need to be laid on a small rack to get air all around.It will leave some check marks on the salami if not rotated daily but won't ruin the salami at all.
 

chopsaw

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 These seem to be coming along as they should . Look good , and losing weight . Getting firm . . 

 

chopsaw

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Well , this is how it went . I used a cheap dial type scale to take the weights . Ended up not trusting my readings for weight lose . I have a nice new scale now . 

Mistake number two ,,, to much fat . I think . Anyway ....

After 4 weeks I had to pull one . I was still soft in the middle . Smell is awesome , taste was good but really creamy / fatty . So I cut the bag off put it in some roll netting and hot smoked it @ 225 to IT of 152 . I wanted some fat out . Came out good , didn't last long .


So the rest I was going to wait long enough . Remember I'm lost on my weight / weight lose . Pulled the last of it at 8 weeks . Its good . A bit to much fat ? Going to do this again with what I have learned from the first time , and a digital scale .


Thanks 
 

SFLsmkr1

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Good job. The UMAi bags work great, user friendly if you done have all the fancy temp humi controls.
 

disco

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Looks great to me!

Disco
 

chopsaw

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thanks for the comments . Gonna try it again this weekend . It did come out good . 
 

crazymoon

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CS, Your mix looks spot on as to what the recipe would have called for, nice job !
 
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