UMAi pepperoni 2.0

Discussion in 'Curing' started by chewmeister, Mar 15, 2015.

  1. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Decided to have another go at making some pepperoni with the Umai stuff. Made a half batch of the Umai recipe. Hopefully with better results this time.

    After 24 hours of fermenting at room temp.

     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Are you using a fermenting culture and cure #2 ????
     
    Last edited: Mar 15, 2015
  3. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Yes, cure #2 and T-SPX as called for in the recipe.
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You should have some great pepperoni when it done..... Doesn't look like you made enough for sample ???? Too bad....
     
  5. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Actually, a sample is what I made. We will see if it turns out right this time.
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    By sample, I meant enough to send to your taste testers..... I thought I was on the list ..... :biggrin:
     
  7. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    You are on the list, but it's pick up only. [​IMG]
     
  8. Those looks to be doing much better this time around.
     
  9. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Update. According to the Umai tutorial, these should turn bright red when fermented. I'm a little concerned because after 48 hours there are just some blotches of red on them. I will give them another day of fermenting before I decide if I will pitch them.
     
  10. They aren't going to turn bright red because of the paprika in the recipe. Don't throw them away prematurely. If the recipe was followed, then they should be fine.
     
  11. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    IDK, according to Umai they're supposed to. They are starting to get red, but not very evenly.
     
  12. I had that initial worry actually on my first batch of soppressatta. There were a few extra pink spots other than the rest. I'd say as long as you add the right ingredients and amounts you're good. Only you can make that call. If it don't take up lots of space, I'd still let them roll regardless. Not like you'd be losing anything.
     
  13. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    They're looking better this morning. I'll put them in the fridge and wait for them to dry.
     
  14. Good news!
     
  15. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks, Rickey. They smell pretty awesome, too. Fingers crossed.
     
  16. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Update. After a week, the pepperoni has lost around 25% weight. They are still relatively soft which is probably good as they're not getting case hardened. Hopefully another week or so will get them to 35% or so.
     
  17. smokeysooner

    smokeysooner Fire Starter

    Hope they work out for you.
     
  18. Awesome Chew!
     
  19. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks. So do I.
     
  20. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks, Rickey. The anticipation is killing me.
     

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