Umai Salami and Spanish Chorizo

[bluebombersfan]

I started both of these on the weekend. I put out a call for help as the instructions from Umai did not include a recommended meat to fat ratio or an a mount of bactoferm. I did get some great advice from some folks that have made these before. I started with lean cuts of pork and beef.



I coarse ground both of these, then for fat I looked around everywhere for back fat but could not find any. The best thing I could find for fat was uncured pork belly. I grabbed the fattiest ones I could find and ground those. For the Chorizo I used all pork with about 3/4 lbs of the fatty belly, I also added 1 tsp. of crushed chilli as another member recommended the seasoning was a little flat. For the Salami I mixed half pork half beef and the same 3/4 lbs of fat.

Stuffed them, weighed them and hung them in a mini fridge to ferment. Now all that's left is the long wait! Thanks for looking!

 

[JC in GB]

Wow, very nice work. Can't wait for your report on how those turn out.

 

[bill ace 350]

They look great.

 

[bluebombersfan]

Wow, very nice work. Can't wait for your report on how those turn out.

Thanks! I will post all my pics after!

 

[bluebombersfan]

They look great.

Thank you!!

 

[HalfSmoked]

Awesome thing about this forum you need help you ask and you will get help. There are some great sausage helpers on here. Waiting the results.

Warren

 

[bluebombersfan]

Awesome thing about this forum you need help you ask and you will get help. There are some great sausage helpers on here. Waiting the results.

Warren

I agree! Always great people willing to help!

 

[crazymoon]

BBF, Looking good, I always trim the back fat off pork butts when making sausge or PP. I freeze it up in one pound packages as Umai usually calls for 1 pound of fat for a 5 pound batch of salami. You are fermenting for about 3 days and then headed to the fridge with your product ??

 

[bluebombersfan]

BBF, Looking good, I always trim the back fat off pork butts when making sausge or PP. I freeze it up in one pound packages as Umai usually calls for 1 poind of fat for a 5 pound batch of salami. You are fermenting for about 3 days and then headed to the fridge with your product ??

Great idea for freezing the fat! I have never had a problem with getting some fresh from the butcher. Not sure why the shortage this time around! Yes, I hung in an unplugged mini fridge for three days to ferment and then move on to my fridge.