Fermentation went great. Now into the fridge.
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UMAi Ginger Salami
- Thread starter BGKYSmoker
- Start date
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1967robg
Meat Mopper
What temperature do you maintain while curing?
I dont try to maintain, the closet is just about a constant 74-81*
Ginger salami is looking good. These will not get the burnt umber color.
Looking at 2-3 more weeks.
Looking at 2-3 more weeks.
You have my attention with these. Is this a UMAi recipe or LP?
Was just going to ask the same thing.
wayoutwest
Fire Starter
Is that venison?
Had to try the Ginger salami. UMAi salumi bags.
This on is the smallest chub of the 7 I made. Looks and taste great.
Another 2 weeks on the others.
I'm out of Elk salami, thinking i need more so gotta get the grinder fired up soon.
This on is the smallest chub of the 7 I made. Looks and taste great.
Another 2 weeks on the others.
I'm out of Elk salami, thinking i need more so gotta get the grinder fired up soon.
Wow, Rick. That looks very good.
I still haven't used the umai casings I have.
I still haven't used the umai casings I have.
Well why is that.....EH
Well I do have the chamber that seems to work.
That looks great! Tomorrow is the two week weigh in for my first batch.
wayoutwest
Fire Starter
I never heard of poke. Is it like deer, or elk?
wayoutwest
Fire Starter
Last edited:
Depends on how much you had to drink.......EH
Unfortunately Nepa's poke is nothing like real poke. The islanders would be disappointed....
https://en.m.wikipedia.org/wiki/Poke_(fish_salad)
When I lived in Hawaii I'd have poke for lunch almost every day. My favorite is octopi.
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