UMAi Salami Finocchiona

[myownidaho]

Time for more salami. This recipe is from meatsandsausages.com. I’m using duck and pork.

900gm pork shoulder
1000gm duck breast
475gm pork fat
66.5gm salt
4.75gm dextrose
4.75gm sugar
5.9gm Cure #2
4.75gm white pepper
9.5gm Black peppercorns
7.125gm fennel seed
4.75gm fresh garlic
60ml red wine
.285gm T-SPX bloomed in 35ml of distilled water

Meat ground through the medium plate, all ingredients added and mixed in. Stuffed into 50mm UMAi casings and hung in the closet for a couple of days.

 

[pc farmer]

Sounds and looks good so far. I just stuffed some 50mm umai for the first time.

 

[myownidaho]

Sounds and looks good so far. I just stuffed some 50mm umai for the first time.

I'm following your thread. I'm interested to see what you think about the final product.

 

[pc farmer]

I'm following your thread. I'm interested to see what you think about the final product.

I can see me using the umai and the chamber both.

 

[tropics]

That showing good color already
Richie

 

[myownidaho]

That showing good color already
Richie

Thanks! The duck darkens the color quite a bit too. The fermentation aroma has already started.

 

[myownidaho]

Two day fermentation and they already smell fantastic. Weighed and into the cheese drawer for a few weeks.

 

[browneyesvictim]

Oh My! Umai! I see these are getting popular around here!

 

[myownidaho]

Oh My! Umai! I see these are getting popular around here!

They’re pretty darned versatile. I would like to build a curing chamber some day but this does very well in the meantime.

 

[myownidaho]

Ten days in, I’m at an average of 22% loss. The aroma is really coming along nicely.

 

[pc farmer]

Nice.

 

[myownidaho]

I opened the small one today at 35%. It’s not dry enough for me, so I’ll let the other four go for another couple of weeks. The flavor is phenomenal.

 

[pc farmer]

Aint that a beautiful sight???

 

[myownidaho]

It is! I’m really happy with the flavor and texture. And I need it to finish so I can move on to the next project!

 

[isitdoneyet]

That looks great. I will steal your recipe if you don't mind. I am going to see if I can rustle up some duck breast somewhere. Would a grocery store duck breast work for this? what about some pheasant breast?

 

[myownidaho]

Finally done. I took the last chubs to 40%. I cut them in half for sealing and freezing. They’ll sit in a ziplock back for a week or so to equalize the moisture. The flavor is great. On to the next project...

 

[chopsaw]

I froze mine , and did not like the texture after I thawed it out . I may be nuts but seemed to gain some moisture back . Next time I'll vac and just fridge .

 

[myownidaho]

I have to freeze because there’s only two of us and we just don’t consume that much salami. With the UMAi, I do get some case hardening and time in the freezer seems to correct that. I’m guessing that using 50% duck may affect how the texture turns out.

 

[chopsaw]

Yeah ,, I get it . I make 5 lbs and I'm the only one that eats it . Forgot to say how great yours looks .
Nice job .