Umai Hungarian Salami

[hondabbq]

I have made a few batches of charcuterie with the Umai casings.
A friend asked if I have ever done Hungarian Salami. I have not.
so I started to read up on what makes Hungarian salami, Hungarian Salami.
Recipe and ingredients seem easy enough. The only fall back I have is no curing chamber, hence the Umai process is as close as I’m going to get.

My question is this.
Hungarian salami has to be smoked. I have read a few recipes that seem to start out like the Umai process of mixing, stuffing, fermenting for a few days at about room temperature.
Then Hungarian Salami requires a cold smoke then the lengthily curing time.

Has anyone ever cold smoked in an Umai, then let it do its thing in the fridge?

 

[Sowsage]

I could be wrong but I dont think the smoke will penetrate the umai casings. You could possibly do a cold smoke on the finished product after removing from the casing or incorporate some liquid smoke into the recipe. Some others might have a few ideas for you that are more familiar with the umai casings.

 

[BGKYSmoker]

UMAi bags will not take any smoke. Best to run the whole process and cold smoke after drying. Then put the salumi in vac bags to EQ for a few weeks. You can also add some liquid smoker or smoke powder to the mix before stuffing into UMAi.