My second UMAI, this one using the ginger salami recipe from Len Poli ,just came out of the fridge after about 5 weeks. It's shrunk by 40%, and is definitely very good.
The UMAI bags pulled away from the sausage fairly quickly, but it didn't matter. The nice round shape stayed in tact and they finished up looking pretty.
This was a 50/50 venison-fatty pork butt and I think the mix turned out good. Very flavorful. I was a little worried that the chubs looked a little odd with the UMAI bag slack around them, but my confidence is growing that this system is producing consistent results without much scientific ability on my end.
Interesting to compare to what I used to buy:
These are $7 for 8 ounces, and the Fino's are $12 for 6 ounces!
That much Fino is a snack! Don't know that after all the costs are considered that my sausage is any less; maybe more for all I know, but at least there is some element of $ benefit here!
The UMAI bags pulled away from the sausage fairly quickly, but it didn't matter. The nice round shape stayed in tact and they finished up looking pretty.
This was a 50/50 venison-fatty pork butt and I think the mix turned out good. Very flavorful. I was a little worried that the chubs looked a little odd with the UMAI bag slack around them, but my confidence is growing that this system is producing consistent results without much scientific ability on my end.
Interesting to compare to what I used to buy:
These are $7 for 8 ounces, and the Fino's are $12 for 6 ounces!
That much Fino is a snack! Don't know that after all the costs are considered that my sausage is any less; maybe more for all I know, but at least there is some element of $ benefit here!
