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Umai ginger salami

chopsaw

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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 .
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After 24 hours it didn't have much color change , but the smell was good .
After 72 hrs , went into fridge color was good .
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They were 35 percent at 15 days . Shrinking away from the bag .
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I want to get to 40 % , but I had to cut into one .
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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 .
 

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oberst

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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?
 

73saint

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

chopsaw

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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.
How much did you use ?
 

73saint

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How much did you use ?
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.
 

chopsaw

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

chopsaw

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Have you tried those changes before?
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 .
 

SmokinAl

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It looks delicious!
Those UMAi casings are awesome!
Al
 

chopsaw

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Looks great Chop! Ya done good!
Thanks Erik . It's almost to easy .
CS, Looks delicious !!!!!!!!!!! like
CM , thank you . First time I did this you gave me some pointers . Still using that advice , and it comes out fantastic .
It looks delicious!
Those UMAi casings are awesome!
Al
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
 

SFLsmkr1

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Looking good there chopsaw.

I like the Poli ginger salami in the UMAi
 

chopsaw

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Looking good there chopsaw.

I like the Poli ginger salami in the UMAi
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

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

73saint

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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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