Umai ginger salami

[chopsaw]

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 .

After 24 hours it didn't have much color change , but the smell was good .
After 72 hrs , went into fridge color was good .

They were 35 percent at 15 days . Shrinking away from the bag .

I want to get to 40 % , but I had to cut into one .

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 .

 

[motocrash]

Chop,weigh'em for reference.

 

[73saint]

Man those look great!

 

[oberst]

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?

 

[chopsaw]

Chop,weigh'em for reference.

Yeah , you're right . I will .

 

[chopsaw]

Man those look great!

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

 

[73saint]

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]

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]

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.

 

[browneyesvictim]

Looks great Chop! Ya done good!

 

[chopsaw]

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

 

[chopsaw]

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 .

 

[crazymoon]

CS, Looks delicious !!!!!!!!!!! like

 

[SmokinAl]

It looks delicious!
Those UMAi casings are awesome!
Al

 

[chopsaw]

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

 

[BGKYSmoker]

Looking good there chopsaw.

I like the Poli ginger salami in the UMAi

 

[chopsaw]

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 % .

Thanks again for lookin .

 

[73saint]

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

 

[chopsaw]

How pronounced is the ginger?

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

 

[73saint]

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!