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Umai ginger salami

Discussion in 'Sausage' started by chopsaw, Sep 11, 2018.

  1. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    Mixed this up on 8/23 . Used the Len Poli formula as a guide line . Added some ground caraway , white wine and dextrose . 50 mm bags .
    Used 2 lbs of chuck roast and 3 lbs of pork butt . I actually cut the fat cap side out of the butt and made some BBB .
    I made a rack to hang the umai sausage on . Works great . I hang it and move to the basement for 72 hours . Stays 65 to 70 degrees down there . After fermentation I just move the whole works to the fridge .
    20180823_125402.jpg 20180823_125426.jpg
    After 24 hours it didn't have much color change , but the smell was good .
    After 72 hrs , went into fridge color was good .
    20180826_163214.jpg 20180826_163242.jpg
    They were 35 percent at 15 days . Shrinking away from the bag .
    20180907_121855.jpg
    I want to get to 40 % , but I had to cut into one .
    20180909_081709.jpg 20180909_081716.jpg
    Been about 3 weeks for the rest . Squeeze test says they are done .
    Haven't weighed them yet . Think I'll skip the weigh in and pull them tomorrow . I all ready know they were 35% last week . This was my 4th time doin this , and by far the best result .
     

    Attached Files:

  2. motocrash

    motocrash Master of the Pit

    Chop,weigh'em for reference.
     
  3. 73saint

    73saint Smoking Fanatic SMF Premier Member

    Man those look great!
     
  4. oberst

    oberst Meat Mopper

    I love that recipe and have a batch of 32mm in the fridge drying. Found your recipe mods interesting. Have you tried those changes before?
     
  5. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    Yeah , you're right . I will .
     
  6. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    Thanks . It's a really good flavor profile , and it didn't even smell like feet .
     
  7. 73saint

    73saint Smoking Fanatic SMF Premier Member

    Yeah, I think I may have put too much bactoferm in mine. I’m starting a new batch right now, but w venison/pork, and less Bacto.
     
  8. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    How much did you use ?
     
  9. 73saint

    73saint Smoking Fanatic SMF Premier Member

    5lbs of meat, and I think I used 1tsp. At this point I’m not even sure. I was looking at the scale, and two different recipes. I got confused. I had 1/2 cup water and I believe I put 2qty 1/2tsps full.
     
  10. browneyesvictim

    browneyesvictim Master of the Pit ★ Lifetime Premier ★

    Looks great Chop! Ya done good!
     
  11. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    Per 5 lbs I used 1/4 tsp in a 1/4 cup of water .
     
  12. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    oberst , the wine was subbed for the sweet vermouth in the original recipe . I added the dextrose because the wine was a dry white . The caraway was added in just as a change . 1/4 tsp per the 5lbs . I ground up enough then measured it out . I'm with you , it's my favorite so far .
     
  13. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    CS, Looks delicious !!!!!!!!!!! like
     
  14. SmokinAl

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

    It looks delicious!
    Those UMAi casings are awesome!
    Al
     
  15. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    Thanks Erik . It's almost to easy .
    CM , thank you . First time I did this you gave me some pointers . Still using that advice , and it comes out fantastic .
    Al , I know you talked about trying them for awhile . Now you know . They are awesome . If you do some more give that ginger recipe a look .

    Thanks for lookin and the like fellas
     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member ★ Lifetime Premier ★

    Looking good there chopsaw.

    I like the Poli ginger salami in the UMAi
     
  17. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    Thanks for the comment , followed your advice on the ginger .

    Pulled 3 more at 40 % . The last 2 need a few more days . I like it at 40 % .
    40%.jpg
    Thanks again for lookin .
     
    73saint likes this.
  18. 73saint

    73saint Smoking Fanatic SMF Premier Member

    Chop, that salami is beautiful. I’ve got to try this. How pronounced is the ginger?
     
  19. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    It's not really , just adds that " something " in a good way .
    Came from the advice of nepas , so there is that .
     
    73saint likes this.
  20. 73saint

    73saint Smoking Fanatic SMF Premier Member

    I went nuts on the Umai site yesterday. Got a lot coming to me, will be reading as much as I can from your previous posts. Hope I can get as good of results as you it looks like you've got it down to a science!
     

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