UMAi pepperoni

[chewmeister]

My first experience using these to make soppressata turned out well so next up is pepperoni. Using the smaller (30mm) bags this time.

Made half the UMAi recipe to see if I like the seasoning.

Beef and pork mixed waiting for spice mix.

Sausage 013.jpg

• chewmeister
• Feb 16, 2015

Spices, cure, and Bactoferm mixed in.

Sausage 014.jpg

• chewmeister
• Feb 16, 2015

UMAi bags ready for stuffing.

Sausage 011.jpg

• chewmeister
• Feb 16, 2015

This is after 2 days of fermenting at room temp. Already getting a reddish color and starting to shrink. One more day, and then in the fridge to dry.

Sausage 016.jpg

• chewmeister
• Feb 16, 2015

Gonna shoot for a 40% weight reduction.

 

[tropics]

cm No curing chamber needed on these,  what spices and cure do you use? sounds interesting to me. TIA

 

[rgautheir20420]

Looks great! I really need to give this recipe a try. Since you made a smaller batch, did you just use pre-ground meat for simplicity?

 

[gary s]

Looks good to me too

Gary

 

[chewmeister]

 
cm No curing chamber needed on these,  what spices and cure do you use? sounds interesting to me. TIA

I used the recipe on the UMAi website. Cure #2 and Bactoferm T-SPX. Spices are fresh ground black pepper, fennel, salt, paprika, and cayenne pepper. There also is some sugar and dextrose in there as well.

 

[chewmeister]

 
Looks great! I really need to give this recipe a try. Since you made a smaller batch, did you just use pre-ground meat for simplicity?

I used some pre-ground pork, but was grinding beef for hamburger anyways so used the fresh ground beef. Looking back I will grind some pork next time so I can have a coarser grind.

 

[rgautheir20420]

 
I used some pre-ground pork, but was grinding beef for hamburger anyways so used the fresh ground beef. Looking back I will grind some pork next time so I can have a coarser grind.

That makes sense. I use my biggest plate when I make most of my stuff. I just like the texture it ends up with. 

 

[chewmeister]

 
That makes sense. I use my biggest plate when I make most of my stuff. I just like the texture it ends up with. 

Same here. I used my largest (3/8") plate when I made my soppressata and like the texture.

Sausage 019.jpg

• chewmeister
• Feb 16, 2015

 

[rgautheir20420]

 
Same here. I used my largest (3/8") plate when I made my soppressata and like the texture.

Sausage 019.jpg

• chewmeister
• Feb 16, 2015

Beautiful. Almost a mirror image of mine. I'm actually about to start another 2 kg batch of the stuff. I liked it that much!

 

[themule69]

It looks good so far. Keep the pics coming.

Happy smoken.

David

 

[chewmeister]

 
Beautiful. Almost a mirror image of mine. I'm actually about to start another 2 kg batch of the stuff. I liked it that much!

I only wish it had a little more spice to it. Other than that it's pretty good.

 

[chewmeister]

 
It looks good so far. Keep the pics coming.

Happy smoken.

David

Thanks David. Will do.

 

[hoity toit]

o wow...surely looks nice.gonna have to do that one soon as it probably tastes as good as it looks.

 

[chewmeister]

 
o wow...surely looks nice.gonna have to do that one soon as it probably tastes as good as it looks.

Thanks. I'm happy how the soppressata turned out. Can't wait for the pepperoni to dry. Love good pepperoni.

 

[dirtsailor2003]

Looks good. Need to give this a shot one of these days. So with these bags you don't vac seal?

 

[chewmeister]

Looks good. Need to give this a shot one of these days. So with these bags you don't vac seal?

Thanks. No vac sealing required. I stuffed the casing as full as I could and then tied off. The casing sticks to the meat very well. These things already smell awesome. Gonna be hard to wait 2-3 weeks for them to dry.

 

[disco]

Well done.

Disco

 

[chewmeister]

 
Well done.

Disco

Thanks, Disco.

 

[chewmeister]

A little update. After nearly 3 days of fermenting at room temperature, I put these in the reefer to dry. My concern is that they have already lost 25% weight. Quite a bit faster reduction than my soppressata, although that was in larger casings. They still smell fantastic albeit a lot like a Slim Jim. We'll see how it goes.

 

[rgautheir20420]

I know I hung my Sop for 48 hours only. How do they feel? I would say that's more important. Does the exterior seem overly dry? I think that size casings are supposed to take 2-3 weeks for drying right?