UMAI salami .

[chopsaw]

Be my third time doing this . first two times I used their recipe . It's good ,,, I guess . Just seems to be missing something .  Any ideas , I'm listening . 

Thx . Chop

 

[crankybuzzard]

What flavor are you looking for?

The main thing is to use the correct amount of cure, seasonings are up to you.

For salami, I love peppercorns and garlic. Both are easy to add to the batch when mixing up. Mustard seed is also a good addition.

 

[chopsaw]

Not sure. I like the red wine in it . I think it might be salt . I tried pepper corns , didn't like it . I think less fennel , little more salt and longer dry time .

 

[crankybuzzard]

Not sure. I like the red wine in it . I think it might be salt . I tried pepper corns , didn't like it . I think less fennel , little more salt and longer dry time .

Sounds like it's time for a 1-2 pound experiment.

 

[blaise]

That's the trouble with commercial spice mixes------it's hard to tell which spice or herb is too much or too little to suit your pallet. Especially since they rarely tell you the exact mix, not to mention that tastes are often influenced by region.

  Do what the "Buzzard" says------make small batches-----keep a record of what your adding until you get the "perfect combo".

One hint----simple is usually better and easier.

Blaise

 

[BGKYSmoker]

Google Len Poli. Look for his salami ginger. Very good with the UMAi salami bags.

You can grind the whole black pepper corns.

 

[chopsaw]

 
Google Len Poli. Look for his salami ginger. Very good with the UMAi salami bags.

I was on Len's site when you posted . The ginger looks good . I use milk powder in my cooked sausage , but wonder why it's used in a dry cured type sausage . Gonna have to use half beef half pork , cause thats what I have . 

 

[mr ray ray]

If you want to add a smoke flavor to your salami, you can use smoked salt . you can cold smoke your spices and if your using any fat from the back of the pig you can cold smoke that before the grind( its fat back with out the salt and skin) cold smoke it all except your meat and you will impart smoke flavor to your salami before you stuff it into your UMAi  bag. I have done this many times and the results are a nice smokey flavored salami just an idea. 

 

[chopsaw]

Got some good advice above .  Did 15 lbs .  3 different formulas  , all Len Poli . Nepas , good call on the ginger . It's at 35 %  so I sliced a taste test today . Man it's good . Just what I was lookin for . 

I bagged it  back up , going to let it dry a little more . 

Cranky , I did ginger ,, hot , and  salami Finocchiona .  Let you know how it turns out .  I'll post pics when it's done . 

 

[BGKYSmoker]

 
Got some good advice above .  Did 15 lbs .  3 different formulas  , all Len Poli . Nepas , good call on the ginger . It's at 35 %  so I sliced a taste test today . Man it's good . Just what I was lookin for . 

I bagged it  back up , going to let it dry a little more . 

Cranky , I did ginger ,, hot , and  salami Finocchiona .  Let you know how it turns out .  I'll post pics when it's done . 

Just a note what Mr RR said about backfat from the store. Most i seen are heavily salted, you will need to adjust your salt in the recipe if you use it. Butchers (around here at east) have a hard time to get backfat because the major sausage makers are using it for a grind. If you have a local farm source you may be able to score some. Its kinda expensive online.

Backfat is hard

pork fat trim like from a butt is normally soft fat

 

[ddrian]

 
That's the trouble with commercial spice mixes------it's hard to tell which spice or herb is too much or too little to suit your pallet. Especially since they rarely tell you the exact mix, not to mention that tastes are often influenced by region.

  Do what the "Buzzard" says------make small batches-----keep a record of what your adding until you get the "perfect combo".

One hint----simple is usually better and easier.

Blaise

Great advice BUZZZ

 

[ddrian]

Great advice on the cold smoke. Ill try it. Have you cold smoked the UMAI end product to add smoke?

DDR

 

[chopsaw]

Well this has been finished for awhile now , but thought I would post the results . Two happy endings , and one fail .
I had 3 butts . I figure each butt is 80/20 ( works for me ) as long as you keep them separate . After trim and bone out one butt was short of weight , so I robbed from each of the other 2 . Mistake . i stole before I mixed and got to much fat. Either that or the 3rd butt had more fat than I thought .
Anyway , this is the Ginger , so good . My favorite so far .



Pics of the hot , came out good also


Here's the fail . Tried to save it a couple of different ways . Just wasn't gonna happen .

 

[chopsaw]

Well , site don't want to upload the last pic . Try again ,

Sure smelled good ,:rolleyes: