UMAi pepperoni 2.0

[chewmeister]

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.

Sausage 027.jpg

• chewmeister
• Mar 15, 2015

 

[daveomak]

Are you using a fermenting culture and cure #2 ????

 

[chewmeister]

Are you using a fermenting culture and cure #2 ????

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

 

[daveomak]

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

 

[chewmeister]

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

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

 

[daveomak]

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

 

[chewmeister]

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

You are on the list, but it's pick up only.

 

[rgautheir20420]

Those looks to be doing much better this time around.

 

[chewmeister]

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.

 

[rgautheir20420]

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.

 

[chewmeister]

IDK, according to Umai they're supposed to. They are starting to get red, but not very evenly.

 

[rgautheir20420]

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.

 

[chewmeister]

They're looking better this morning. I'll put them in the fridge and wait for them to dry.

 

[rgautheir20420]

 
They're looking better this morning. I'll put them in the fridge and wait for them to dry.

Good news!

 

[chewmeister]

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

 

[chewmeister]

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.

 

[smokeysooner]

Hope they work out for you.

 

[rgautheir20420]

Awesome Chew!

 

[chewmeister]

 
Hope they work out for you.

Thanks. So do I.

 

[chewmeister]

Awesome Chew!

Thanks, Rickey. The anticipation is killing me.